3.116 The product should not be discolored.

Few people want to eat discolored french fries. Potatoes are kept refrigerated before being cut for french fries to prevent spoiling and preserve flavor. But immediate processing of cold potatoes causes discoloring due to complex chemical reactions. The potatoes must, therefore, be brought to room temperature before processing. Fast-food chains and other sellers of french fries must understand potato behavior. Design an experiment in which tasters will rate the color and flavor of french fries prepared from several groups of potatoes. The potatoes will be freshly harvested, stored for a month at room temperature, or stored for a month refrigerated. They will then be sliced and cooked either immediately or after an hour at room temperature.