Effect of High Altitude Ambient Temperature On Crisping Quality of Potatoes in Kenya

Abstract

Common ambient temperatures (14.3-19.1 °C) at a high-altitude (2,100 m) potato-growing area in Kenya were found to be suitable for short-,term storage of crisping potatoes. Assessment of crisp colour further showed that potatoes stored at ambient temperature made crisps simi1ar in quality to that of potatoes stored under refrigerated conditions at 12°C.Potatoes stored at 5oC, however, produced crisps of unacceptable colour and reconditioning periods of up to 3 weeks 18°C or at ambient temperature (17.5-19.1 0c) were required to restore crisp colour to acceptable levels.