Effect of transit and storage temperatures of potatoes on chip color

Summary

Potatoes exposed to 30 F for eight hours chip to acceptably light color for the following three days when held at higher temperatures. After four days holding however, they chip to unacceptably dark color chips even when stored at 70 F. Potatoes subjected to 40 F for 8 hours and then stored at 50 F or above will chip light after one week, but, if stored at 40 F they will be unacceptably dark after one week.

Short periods of low temperature holding of potatoes (—5 F and 10 F for 30 minutes) cause no change in chip color if tubers are subsequently stored at 50 F but they will cause discoloration after four days if they are held at 33 F.

Growers and processors should demand well insulated, ventilated and heated trucks for winter delivery of chipping potatoes.

Very short periods of exposure of tubers to low temperatures do not appreciably change the internal tuber temperature, when they are returned to 50 F or above.