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In this study conducted in 2022 year under the ecological conditions of Konya, five registered potato varieties (Innovator, Russet Burbank, Metro, Brooke, Lady Olympia) were cultivated, and certain physical and technological characteristics were examined before and after a six-month long storage period at conditions of 4-6 °C and 90-98% humidity. These characteristics, including dry matter content, chips yield, French fries yield, and the color values of chips after frying (L*, a*, b*) were assessed both before and after storage, and weight losses at the end of storage were also recorded. At the end of the storage period, there were variations in the physical and technological characteristics of the tubers. According to the overall average of the potato varieties, by the end of storage compared to pre-storage, the dry matter content of potato tubers increased by 2.72%, chip yield by 0.48%, French fries yield by 5.09%, and the a* value by 55.37%. On the other hand, the L* value decreased by 8.39%, the b* value by 28.17%, and the weight loss during storage showed a decrease of 4.61%. In terms of industrial type, based on dry matter content, Brooke and Innovator varieties had the highest values. Excluding the Melody variety, all other varieties showed high yields in chips and French fries production. The variety with the least weight loss detected was the Innovator.
Nursel Çöl Keskin (Fri,) studied this question.
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