Why Reducing Sugar Levels in Potatoes Go Up or Down
Quote from Omari Kitula on June 10, 2025, 6:40 pmHey everyone
Today I just wanted to clarify or remind some you about something that comes up a lot, especially when working with potatoes for frying or processing the issue of reducing sugars (mainly glucose and fructose) in potatoes, and why their levels change.
I know many of you have been wondering and might need some answers, well I have worked with these potatoes for quite a while now and here are my research answers to your question
So, why do reducing sugars increase ?
Of course it usually happens due to cold storage. When potatoes are stored at low temperatures (especially below 8°C), they go through something called cold-induced sweetening. Basically, the starch in the potato starts breaking down into sugars and this increases the levels of reducing sugars.
Also, if the potatoes are stored for a long time, or if they’ve been bruised or damaged, that can stress the tuber and trigger more sugar formation as a natural response.
And how do reducing sugars decrease ?
If you take those cold-stored potatoes and keep them at warmer temperatures (10–20°C) for a week or two, the sugar levels can drop again, this is called reconditioning.
Also, mature potatoes at harvest usually have lower sugar levels compared to immature ones. And if you store them properly not too cold and not too hot typically between 8–12°C, you can maintain good quality without sugars spiking.
Why does this matter now ?
High reducing sugar content causes potatoes to brown too much when fried, and worse enough, it can lead to the formation of acrylamide, which is a potential health concern. That’s why for things like chips or fries, processors really watch the sugar levels closely.
This is according to the studies I have conducted and my experience, if you have anything to add or clarify I'm all open
Hey everyone
Today I just wanted to clarify or remind some you about something that comes up a lot, especially when working with potatoes for frying or processing the issue of reducing sugars (mainly glucose and fructose) in potatoes, and why their levels change.
I know many of you have been wondering and might need some answers, well I have worked with these potatoes for quite a while now and here are my research answers to your question
So, why do reducing sugars increase ?
Of course it usually happens due to cold storage. When potatoes are stored at low temperatures (especially below 8°C), they go through something called cold-induced sweetening. Basically, the starch in the potato starts breaking down into sugars and this increases the levels of reducing sugars.
Also, if the potatoes are stored for a long time, or if they’ve been bruised or damaged, that can stress the tuber and trigger more sugar formation as a natural response.
And how do reducing sugars decrease ?
If you take those cold-stored potatoes and keep them at warmer temperatures (10–20°C) for a week or two, the sugar levels can drop again, this is called reconditioning.
Also, mature potatoes at harvest usually have lower sugar levels compared to immature ones. And if you store them properly not too cold and not too hot typically between 8–12°C, you can maintain good quality without sugars spiking.
Why does this matter now ?
High reducing sugar content causes potatoes to brown too much when fried, and worse enough, it can lead to the formation of acrylamide, which is a potential health concern. That’s why for things like chips or fries, processors really watch the sugar levels closely.
This is according to the studies I have conducted and my experience, if you have anything to add or clarify I'm all open