The experiment was carried out on five potato cultivars: ‘Oman’, ‘Gracja’, ‘Tajfun’, ‘Niagara’, ‘Syrena’. The tubers were stored at 3, 5 and 8°C and reconditioned at 20°C for 14 days. The investigations were carried out in two periods: after harvest and seven months of storage. Reducing sugar contents were determined after harvest and seven months of storage at 3, 5 and 8°C and reconditioned. Colours of French fries were estimated using objective method in system CIE L*a*b*. Low content of reducing sugar after harvest and storage at 8°C were observed in all tested potato tubers of all cultivars. High efficiency and effectiveness of the reconditioning process were observed in tubers of ‘Oman’ cultivar. Potatoes of that cultivar can be stored at low temperatures using reconditioning. Colours of French fries made from ‘Oman’ cultivar after reconditioning were appropriate. Potato cultivar ‘Gracja’ can be stored at 5°C without reconditioning. The colours of French fries made from this cultivar was appropriate.
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机译：该实验是在五个马铃薯品种上进行的：“阿曼”，“格拉卡”，“塔吉芬”，“尼亚加拉”，“ Syrena”。块茎分别在3、5和8°C下储存，并在20°C下翻新14天。调查分两个阶段进行：收获后和储存七个月后。收获后测定还原糖含量，并分别在3、5和8°C储存七个月，然后进行调节。在系统CIE L * a * b *中使用客观方法估算薯条的颜色。在所有品种的所有测试马铃薯块茎中，收获和储存于8°C后还原糖含量低。在“阿曼”品种的块茎中观察到了翻新过程的高效率和有效性。该品种的马铃薯可以通过翻新在低温下保存。翻新后以“阿曼”品种制成的炸薯条颜色为宜。马铃薯品种'Gracja'可以在5°C的温度下储存，无需重新调节。用该品种制成的炸薯条颜色合适。
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