A commercial-scale ice pond refrigeration system showed the potato storage capability at 2C for a period of seven months until the end of next June following the harvest. The quality of 11 cultivars of potatoes was investigated during this storage period. Sprouting did not occur, and the weight loss of tubers increased at the acceptable level from 1 to 6%, depending on the storage time and variety. The potato sweetness increased for all cultivars because of increased reducing sugar concentration from long-term storage. The overall quality was considered to be good as the sensory evaluation of the salad made from the stored potatoes was rated relatively high. The removal of potatoes from the cold storage caused condensation on their surfaces requiring their quick drying by mechanical ventilation. Also, since sprouting appears rather quickly after removal from cold storage, their consumption should follow as soon as possible. The present experiments demonstrated clearly the feasibility of potato storage by the ice pond refrigeration technique.

Keywords: ice pond refrigeration, potato quality, potato storage, reducing sugar content, potato sprouting