VITAMIN COMPOSITION OF FRESHLY HARVESTED AND STORED POTATOES

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.