A potato product in the form of strips, shreds or other pieces which are precooked and dehydrated into a form which may be readily rehydrated in water and browned in oil to form hashed-brown type potatoes. The method of producing the dehydrated hashed-brown potatoes comprises peeling fresh raw white potatoes, trimming and cutting the potatoes into strips, shreds, slivers or other pieces, blanching or precooking the cut potatoes, partially drying the precooked potato pieces, coating the precooked...

A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding particulate porous media which has absorbed a liquid sprout inhibitor. The container is at least partially porous with respect to sprout inhibitor vapors such that the release device may be utilized to inhibit sprouting of potatoes in small packages during shipments. The release device may further be structured to be coated to contr...

Potato plants which exhibit reduced levels of .alpha. glucan L-type tuber phosphorylase (GLTP) or .alpha. glucan H-type tuber phosphorylase (GHTP) enzyme activity within the potato tuber are provided. The conversion of starches to sugars in potato tubers, particularly when stored at temperatures below 7.degree. C., is reduced in tubers exhibiting reduced GLTP or GHTP enzyme activity. Reducing cold-sweetening in potatoes allows for potato storage at cooler temperatures, resulting in prolonged dor...

In order to reduce the amount of synthetic fungicides used in the storage of potatoes, a method of repelling fungi in potatoes as effectively as possible has been looked for. What has also been looked for is an agent that is effective both for repelling fungi and for inhibiting sprouting in the storage of potatoes. It has been found that a combination of carvone and one or more fungicides leads to a synergistic effect both for repelling fungi and for inhibiting sprouting.

A method to promote skin healing of freshly dug potatoes is disclosed. Treatment of freshly dug potatoes with DMN either prior to or immediately after storage promotes rapid healing of cuts, abrasions and similar injuries to the potatoes. Liquid DMN may be sprayed on freshly dug potatoes in the field immediately after being dug, during transport from the field, while being conveyed into a storage facility or immediately after being stored. Once in a storage facility, the potatoes may also be tre...

A process for producing fully cooked french fried potatoes which, when reheated to a suitable consumption temperature, closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for serving in fast food restaurants, i.e., by deep fat frying. The process includes parfrying potato strips, cooling or freezing the parfried potato strips, dust coating with potato granules and thereafter finish frying the potato strips to a fully...

Bacteria which will suppress fungus-induced potato disease under storage conditions have been screened and selected from soil samples. A method for isolating these antagonists, their use in controlling potato disease, and specific isolates which are inhibitory to potato dry rot disease under post-harvest conditions constitute the essence of the invention. The subject biocontrol agents are considered to be economically-feasible alternatives to chemical agents currently in use for this purpose.

Apparatus for effecting the automatic vending of heated French-fried potatoes and like articles which includes a rotatable open-ended cage-like container selectively displaceable in predetermined cyclic timed relation from a first position, where it is disposed to receive a remotely introduced charge of pre-processed potatoes, to a charge tumbling position wherein the charge contained therein is subjected to a tumbling action within a high temperature air stream and to a third position for effec...

Apparatus for use to check potatoes or similar items, the apparatus including a feeding device for advancing the potatoes in a plurality of rows, a conveying device adapted to receive the rows of potatoes from the feeding device and advancing them while maintaining the row structure, at least one camera with associated image processor for recording and evaluating each individual potato on the conveying device and a sorting device controlled by the image processor, the sorting device being adapte...

Apparatus for heating food, such as a serving of partially or fully precooked french fried potatoes supplied in a refrigerated or frozen state and requiring heating for being eaten, comprising a blower for blowing air, a heater for heating the air, a support for holding a receptacle containing the food in position for heating of the food by the heated air, and a system for causing the air to sweep through the receptacle and blow over and around the food in the receptacle for rapidly heating the ...