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My Q&A is targeted towards consumers preparing potatoes for their own home consumption as well as chefs cutting French fries on premise for their individual location, so we don't really get involved with chemical preservation of potatoes. You might want to check out this book in print, Chemical Food Safety by Leon Brimmer: http://bit.ly/1AvgAsM
PS: Our recommendations for fresh cut French fries is to add 1 tablespoon of lemon juice or white wine vinegar to one gallon of cold water to help prevent the cut potatoes from oxidizing.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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