The effect of post‐harvest storage conditions of raw potatoes on the storage life (at tropical temperatures) of their dehydrated products

The increase in reducing sugar content of potatoes stored in a field clamp after a spell of cold winter weather was sufficient to halve the storage life of the dehydrated product when held at 98.6° F. Conditioning of the potatoes after this cold spell for 2–3 weeks at 60° F immediately before dehydration lowered the reducing sugar content and led to some improvement in the product. The lowest reducing sugar contents and the products most resistant to deterioration during high‐temperature storage were obtained by keeping the raw potatoes, treated with a sprout depressant, in a shed with a minimum temperature of 43° F.