Effect of seed source, presprouting and desiccation date on the processing quality of potato tubers for French fry production

Summary The effects of seed source, presprouting and desiccation date on processing quality parameters in the cultivars, Maris Piper and Rooster were investigated over four seasons. Tuber dry matter, sucrose, reducing sugar concentrations and fry colour were measured. Seed source did not affect sucrose concentrations, significantly affected tuber dry matter in three of the four seasons and had no effect on reducing sugar concentrations or fry colour. Presprouting seed, reduced sucrose concentrations during two seasons from four and increased dry matter concentration of cv. Maris Piper during one season from four and in cv. Rooster during two seasons from four; lowered reducing sugar concentrations following storage in one season from three and did not affect fry colour. Delaying the desiccation date decreased sucrose concentration in all seasons, increased tuber dry matter concentration during two seasons and induced higher reducing sugar concentrations and darker fry colours.