An overview of the factors affecting sugar content of potatoes

Abstract

Summary Potatoes destined for making chips, French fries and other fried products, need to have low sugar content to avoid browning of the finished product. The sugar content of potatoes is determined by the genotype and several pre‐ and post‐harvest factors. The major pre‐harvest factors affecting sugar content are crop maturity, temperature during growth, mineral nutrition and irrigation, while important post‐harvest factors are mechanical stresses and storage conditions. Each genotype requires an ideal pre‐and post‐harvest treatment to maintain low sugar levels; any kind of stress results in sugar accumulations.