Influence of agronomic parameters and storage parameters on the frying color of French fry potatoes (Solanum tuberosum L.)

Farmers and French fry producers have stated that each year, various factors impact the frying quality of potato tubers. As a result, a trial was designed to study the frying color development of the cultivar Innovator grown under different conditions (location, nitrogen fertilization, and harvest date) and stored at 6.5°C and 7.5°C. The samples were evaluated monthly from December to March. A multiple regression model was created using all the samples from the two trial years, explaining > 85 % of the differences in frying color. Additionally, models for both the years and every sampling month were calculated. These multiple regression models helped measure the impact of the variables and their consistency. The results revealed a significant impact of the climatic water balance in the latter part of June, which explained differences between years and locations. Other factors determining frying color were the harvest date, storage duration, and storage temperature. No effect of the location or the tested nitrogen fertilization rates could be found. • The tuber material for storage trials was produced within the project. • Knowledge of growth conditions allowed us to quantify their influence. • Multiple regressions were used to determine the factors influencing frying color. • The climatic water balance in June and the harvest date influenced the frying color. • Different nitrogen fertilization had no significant effect on tuber frying color.