Translating the following paragraph: Potatoes stored below about 10C(50F) continue to build up high levels of sugar, while the same potatoes stored above 10C do not. This property is used to help the dehydration process in potato storage. Here potatoes should have a low reducing sugar content so as to minimize Maillard browning reactions during drying and subsequent storage of the dried product. In this case potatoes are stored above 10C prior to being further processed.