The Effect of Potato Seed Treatment on the Chemical Composition of Tubers and the Processing Quality of Chips Assessed Immediately After Harvest and After Long-Term Storage of Tubers

Potatoes intended for chip production must meet strict quality requirements. The objective of the study was to determine the optimal cultivation approach most favorable for chip potato cultivars (Beo, Picus, Pirol) through the application of various agronomic treatments, including a biostimulant and a fungicide. In the fresh tuber mass, the following components were determined: dry matter, starch, total and reducing sugars, as well as carotenoid and chlorophyll pigments. The chips were evaluated in terms of organoleptic traits: color, taste, aroma and consistency. All analyses were carried out directly after harvest and after 6 months of storage under constant temperature (8 °C) and relative air humidity (95%). In general, all experimental factors had a significant effect on the parameters studied. The potato cultivars differed significantly in the chemical composition of their tubers. The cultivar ‘Beo’ was characterized by the highest dry matter and starch content and, at the same time, the lowest content of total and reducing sugars (respectively, : 23.9%, 18.4%, 5.77 g kg−1 f.m., 459 mg kg−1 f.m.). The cultivar ‘Pirol’, on the other hand, contained the highest amounts of carotenoid and chlorophyll pigments (a, b and total): 10.31, 1.87, 0.927, 2.80 mg kg−1 f.m., respectively. The preparations Moncut 460 SC (MC) and Supporter® (SP) used in potato production showed a positive effect on the chemical composition of the cultivars studied. It was demonstrated that the combined use of both agents proved to be the most beneficial in this regard. The chips produced were characterized by high overall quality, averaging 4.6 points after harvest and 4.5 points after storage, fully meeting the standards required for this type of product. Chips fried from the tubers of the ‘Beo’ cultivar received the highest organoleptic scores: color—4.9, consistency—4.6, and taste—4.6 points. Regardless of the experimental factors, the chips were characterized by a very good aroma (5.0 points). The studies conducted generally demonstrated a positive effect of the potato seed treatments used in cultivation on the individual quality traits of the chips. The combined application of the preparations (MC and SP) generally had a significantly positive effect on the organoleptic characteristics of the chips. After long-term storage, the quality of tubers and chips slightly decreased overall, which indicates that appropriate conditions were maintained throughout the storage period and that proper handling of the tubers immediately after harvest was ensured.