1Potato Research Station, SDAU, Deesa-355 535, Gujarat, India
2Central Potato Research Institute Campus, Modipuram-250 110, UP, India
3Central Potato Research Institute, Shimla-171 001, HP, India
4Agriculture research Station, SDAU, Ladol-382 840, Gujarat, India
5Vegetable Research Station, Anand Agricultural University, Anand-388 110, Gujarat, India
Field trials were conducted at Deesa, Ladol and Anand duringrabi seasons of 2002–03 to 2004–05 to evaluate the potato varieties/hybrids for French fries making and longer shelf life. The results showed that high quality French fries can be prepared from heat tolerant hybrid HT/92-621, which produced highest French fries grade tuber yield with >21% tuber dry matter. Due to its excellent shelf life it can be stored in heap after harvest and appared suitable to supply raw material to French fries processing industries continuously up to four months without any appreciable storage losses.
