Influence of Storage Conditions on Four Chipping Potato Cultivars Developed in North Dakota

• Published in: Plants (Basel) Vol. 13; no. 20; p. 2868
• Main Authors: Chen, Zhiwei, Thompson, Asunta L, Jyoti, Jawahar, Hatterman-Valenti, Harlene M
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01-10-2024; MDPI
• Subjects: Agtron value; Best practice; chip color; Chipping; cold chipper; Cold storage; Color; Comparative analysis; Composition; Crop yield; Cultivars; Environmental aspects; Germplasm; Glucose; Irrigated farming; Irrigation; Marketability; Nitrogen; Nitrogen in the body; Physiological aspects; Plant breeding; Potato chips; Potatoes; reducing sugar; Storage; Storage conditions; Storage temperature; Sucrose; Sugar; Temperature; Temperature profiles; Testing; United States; United States > US; North Dakota; reducing sugar; Agtron value; cold chipper; chip color
• ISSN: 2223-7747; 2223-7747
• DOI: 10.3390/plants13202868

Cold temperature storage (lower than 10 °C) has been used as a management strategy to extend marketability and reduce potato storage losses. However, cold temperatures may result in dark-colored chips through a process known as cold-induced sweetening (CIS). 'Dakota Crisp' and 'Dakota Diamond' are two North Dakota State University potato breeding program cultivar releases selected for cold-chipping ability with high tuber yield potential. Two-year storage trials were conducted to examine sugar development and tuber processing quality of four cultivars grown at three nitrogen rates under irrigated and non-irrigated field conditions. The two-way interaction between storage period and storage temperature was significant for sucrose content, glucose content, visual chip color, and Agtron values, indicating a difference in sugar development for each storage temperature profile. Among the four cultivars evaluated under both irrigated and non-irrigated production conditions, 'Dakota Pearl' accumulated significantly less sucrose and glucose compared to other cultivars under the same storage conditions. 'Dakota Crisp' produced acceptable chip color from 8.9 °C after long term storage, while 'Dakota Diamond' produced acceptable chip color from 8.9 °C for up to 6 months of storage. These results emphasize the importance of developing cultivar-specific management profiles including storage and the informational need for producers and processors in determining the best practices for individual cultivars.