Storage temperature for maintenance of internal quality in Idaho Russet Burbank potatoes

Idaho-grown Russet Burbank potatoes treated with a sprout inhibitor were stored at 42 F, 45 F, and 48 F for 11 months. Monthly quality evaluations showed that tubers stored at 42 F were less mealy, contained more reducing sugars, and were yellower in color than those stored at 45 F or 48 F. The latter two treatments were not significantly different in mealiness and were generally similar in yellowness of color. Tubers stored at 48 F had less reducing sugars than those stored at 45 F. Although all treatments resulted in a gradual darkening of the potatoes during storage, differences in grayness among the three storage treatments were minor from a practical standpoint. It is suggested that a storage temperature no lower than 45 F be used to maintain the internal quality of Russet Burbank potatoes.