Fresh Potato, Vegetable Type: Preserved Vegetables

The main quality characteristics of fresh-cut potatoes that include a bright appearance, firm texture, and absence of darkening and dehydration can be maintained at low temperature (0°C) and high relative humidity (98%–100%). The potato is a starchy tuber of the plant Solanum tuberosum. Tubers are a type of organ that some plants use to store nutrients. Potatoes are one type of root vegetable. This name refers to any underground part of a plant that is eaten by humans, regardless of whether it actually is a root. The first description of the potato in English appears in The Herball or Generall Historie of Plantes (1597) by John Gerard (1545-1612), who corresponded with Clusius and provided him with some tubers, presumably from his own garden.