The concentration of reducing sugars (glucose and fructose) that accumulate in a potato cultivar during storage determines its marketing potential for chips, fries, or fresh markets (Sowokinos and Glynn, 2000). The undesirable effect that reducing sugars have on the color of chip and fry products is well known. Potato clones that are desirable have a greater ability to resist sweetening when subjected to field stresses such as temperature, moisture, fertility and early dying (Sowokinos et al., 2000).Potato breeding is an expensive and labor-intensive process. Tens of thousands of potato clones are grown annually by breeders in an effort to find a "single clone" that may meet all of the horticultural requirements necessary to make a successful cultivar (i.e., high yield and solids, disease resistance, etc.). Once a new clone has undergone several years of field trials, it often fails because of storage and marketing related problems. This report describes the storage characteristics of advanced potato clones provided by state and federal breeders and is funded, in part, by the Northern Plains Potato Growers Association.
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