Free sugars and invertase activity in stored Potato tubers*

Free sugars and invertase activity in tubers of 8 potato varieties were estimated at the time of storage and during storage at 5–7°C for 90 days. Significant varietal differences were observed in sugar content and invertase activity at the time of storage and during storage. During storage, reducing sugar content increased about 37% and invertase activities coincided with the accumulation of sugars. Sucrose content decreased during storage. Both basal and total inveriase activities increased during storage. however, basal activity was about 50% of the total. Tubers of Kufri Sherpa contained minimum level of free sugars and invertase activity.