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Effect of storage temperature and size on French fry quality, shrinkage and specific gravity of Maine potatoes

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Summary and Conclusions

Lots of tubers of the Greeh Mountain, Katahdin, Kennebec, Mohawk, and Teton varieties were sized and placed in storage at 36°, 40°, and 50° in early November, 1949. In January portions of these lots were changed to higher temperatures of storage. Shrinkage and specific gravity were determined at approximately monthly intervals, and French frying tests were made in February, March and April.

Certain varieties rated low in specific gravity were satisfactory for French fries at 50° storage, but none was suitable at 36° or 40°. Reconditioning at 60° or 70° for 20 or 38 days reduced sugars in all lots of tubers sufficiently for satisfactory French fry quality.

Shrinkage increased with time in storage, temperature, and size of tubers. Specific gravity increased appreciably with time in storage and slightly with size of tubers.

Spraying Katahdin potato vines with 2,4,5-T in August retarded sprouting but reduced the quality of the tubers for French fries, both in regard to sugar content and mealiness. Specifc gravity of these tubers was also lower.

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Literature Cited

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Authors and Affiliations

  1. Maine Agricultural Experiment Station, Orono, Maine

    G. L. Terman (Agronomist), Michael Goven (Field Assistant) & C. E. Cunningham (Assistant Agronomist)

Authors
  1. G. L. Terman
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  2. Michael Goven
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  3. C. E. Cunningham
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Additional information

The French frying tests were made by Harold McGowan at the Caribou, Maine, plant of the Birds Eye-Snider Division, General Foods Corporation.

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Terman, G.L., Goven, M. & Cunningham, C.E. Effect of storage temperature and size on French fry quality, shrinkage and specific gravity of Maine potatoes. American Potato Journal 27, 417–424 (1950). https://doi.org/10.1007/BF02854252

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  • DOI: https://doi.org/10.1007/BF02854252

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