VITAMIN COMPOSITION OF FRESHLY HARVESTED AND STORED POTATOES

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Abstract
The major US potato varieties grown in various locations were analyzed for their contents in water‐soluble vitamins both at harvest time and during subsequent storage. Compositional ranges of each vitamin were quite large. Only a few varietal and location effects were detected. In the case of ascorbic acid, what appeared to be a location effect could likely have been the result of differences in harvest time of the samples. Prolonged storage had little overall effect on thiamine and riboflavin. It resulted in a sharp initial decrease in ascorbic acid, significant decreases in niacin and folic acid, and a significant and large increase in Vitamin B6. Storage temperature in the range of 38°‐45°F did not affect the vitamin composition, nor did reconditioning of the tubers at room temperature following cold storage.

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