Quote:
Originally Posted by kay
Starch to sugar is a typical cold weather response. But it's difficult to see how you could keep your spuds colder and still have spuds!
Maybe commercial potatoes are kept at low temperatures for a long period, rather than the occasional cool spell?
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Yes, that seems to be the answer.
"If not sold ‘off-the-field’, crop destined for pre-pack sales, especially through the major supermarkets, tends to be cold- stored using refrigerated stores at temperatures typically within the range 2.5-3.50C. These temperatures minimise development of most skin blemish diseases as well as sprouting. Crops destined for chipping or crisping are stored at temperatures typically within the range 8-110C. These higher temperatures minimise the build-up of reducing sugars (glucose and fructose), which cause potatoes to produce excessively dark-coloured chips or crisps after frying. Crops stored at these temperatures for periods longer than a few weeks normally require chemical sprout suppression."
From Food Standards Agency publication by Nick Bradshaw, ADAS, on Pesticide Residue Minimisation in Potatoes.
Thanks, Bob, I've learnt something new.
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