The crisping performance and resistance to cold induced sweetening in different potato lines during long term cool storage

The crisping performance of eight potato lines harvested in June 2000 and stored at 5.5 degrees C for 7, 16, 23 and 29 weeks, and the same eight plus five additional lines harvested in July 2001 and stored at 5.5 degrees C for 10, 18, 27 and 35 weeks was evaluated. Several of the lines showed varying degrees of resistance to cold induced sweetening (CIS). The performance of some was superior to that of Fianna, currently the major storage potato crisp cultivar in New Zealand, and 'Snowden', a North American cultivar recognised as having some resistance to CIS. Three lines, 1021/1, 2852.5, and 2885.1, had consistently light fry colour across all eight cool storage periods over the two years. A reconditioning treatment after removal from cool storage had little effect on crisp colour.