Abstract: The paper deals with the relationship between content of dry material and that of starch of 10 varieties of potatoduring storage. Results showed that stored in cellar, the starch content of potato fell and reducing sugar content of it increasedgradually during 6 months storage. Through warming up treatment (putting the stored potato at the room temperature about 15℃±), there existed a tendency that reducing sugar changed to the form of starch. At the lowermost temperature in January andFebruary, starch content fall to the lowermost point and that reducing sugar increase to the highest point. January and Februaryare not suitable to do the potato process. The best varieties suitable to storage are Snowden and Gannongshu No.1, the varietiesrelatively suitable to storage are Weishu No.8, Atlantic, Kennebec and Shepody.

Key words: potato, dry material, starch, storage