2009-10-062009-10-061989https://hdl.handle.net/10365/6325The focus of this article is the effect of storage temperature on sugar accumulation in the potato line ND860-2 and its’ progeny lines. When stores at cold temperatures, potatoes accumulate sugars. Potatoes to be used for potato chips or French fries must be re-conditioned at 55-60 degrees F, which is extra time, energy, money and work for both producers and processors.North Dakota State UniversityArticle