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

Data were created during a two year field trial at two locations in Bavaria, Southern Germany. In the trials two nitrogen fertilization rates as well as three harvest dates per location were tested.

The so produced material was subsequently stored at two storage temperatures (7.5°C and 6.0°C). Quality sampling in terms of frying color was done monthly with a 20 tuber sample from December to March. The baking color assessment was done with an optoelectronic method, which expresses frying color as R/G-ratio after the 3-Minute Baking test.