Replication data for: The impact of post-harvest potato storage on (deep-fried) potato mash properties

The files include data about how long-term post-harvest potato storage impacts properties of (deep-fried) potato mashes. In this study, the composition of potatoes from Fontane and Challenger cultivars, the characteristics of their starches and the properties of mashes made from these potatoes stored for up to eight months were analyzed. Fontane potatoes underwent more storage induced changes that impacted the properties of (deep-fried) potato mashes compared to Challenger potatoes. For instance, only Fontane mashes showed an increase in firmness and viscoelasticity when potatoes were stored for a longer time. This could be linked to the decrease in moisture content of the potatoes and thus of the mashes made thereof. Moreover, more water evaporated during deep-frying and the resultant oil content of deep-fried potato mashes made from Fontane but not from Challenger potatoes increased as a function of the storage duration of the potatoes used to make them. Since the characteristics of starch and the molecular mobility in mashes were minimally impacted by potato storage for both cultivars, it is assumed that storage-induced changes in potato cell walls and/or pectin methyl esterase activity contribute to the observed differences between deep-fried mashes made from fresh versus stored Fontane potatoes. The acquired insights to help understand how potato storage can impact the properties of (deep-fried) potato mash-based products.