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R458 Warmer Cold Storage

Publication Date: 
31 October 2011
Author/Contact :
Adrian Briddon

Contractor :

Full Research Project Title: Storage at warmer temperatures: effect on skin finish and cost/benefit analysis
Duration: September 2011 - August 2014

Aim: To understand the potential to increase the temperature at which potatoes for the fresh market are stored.

Industry Challenge

Storage of potatoes for the fresh market is carried out at low temperatures, typically in the range 2 to 3.5°C. A storage temperature in this range is selected in order to maintain the appearance of crops, with conditions restricting the development of skin blemishing diseases, maintaining bloom and limiting weight loss. The maintenance of a low storage temperature however adds to the costs of storage and induces sweetening. As well as affecting flavour and texture, sugar formation in combination with amino acids, results in relatively high acrylamide levels when certain preparation methods are employed.




a) To evaluate the effect of storage temperatures on the components of skin finish e.g. skin bloom and blemish disease (black dot, silver scurf, skin spot).
b) To evaluate the effect of storage temperatures on other quality criteria known to be influenced by temperature e.g. respiration rate, sprouting, weight loss and sweetening.
c) To determine the cost/benefit of temperature variation.
d) To indicate what factors of skin finish limit storage temperature increase, which may require further research.

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