Abstract:
The cultivar, harvest time and storage method affect reducing sugars content of potato,
which in turn influences the processing quality of French fries. Eight Kenyan potato
cultivars (Tigoni, Desiree, Dutch Robyjn, Kenya Karibu and Kenya Sifa) and three advanced
clones (393385.47, 391696.96 and 393385.39) were studied to determine their suitability for
the chipping industry, and to determine the effect of harvesting time and storage conditions
on their processing quality. Early harvesting of tubers resulted in significantly higher
(P≤0.05) levels of reducing sugars (0.33-0.45 %) than harvesting at maturity (0.15-0.37 %).
No significant change (P>0.05) occurred in the reducing sugar content when tubers were
stored at ambient air conditions (15-19 oC/86-92 % RH) for up to 12 weeks. In cold storage
(4 oC/95 % RH), tubers of all the cultivars accumulated more reducing sugars and none
was suitable for chipping even after reconditioning for up to 3 weeks at ≥15 oC. Cold stored
potatoes may, however, be suitable for mashing and or general home use. The information
obtained in this study will inform Kenyan farmers and processors regarding the appropriate
harvesting time and storage conditions for potatoes produced for chipping.
