A possible genetic source for chipping potatoes from 40 F storage

An interspecific hybrid ofS. phureja x USW1, a haploid of Katahdin, produced acceptable potato chips when processed directly from 40 F (4.5 C) storage during 3 years of testing. It was crossed with 11 interspecific hybrids. Tubers from these progenies were stored for 5 weeks at 40 F and then chipped immediately for 55 seconds in vegetable oil maintained at 375 F (190 C). Of 645 seedlings tested, chip color was acceptable in 17 and variable in 18. A group of 600 seedlings fromS. tuberosum parents treated comparably produced black-colored chips without exception.