7 November 2018
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.