Over 1995-1997 a two-factor experiment was carried out which aimed at defining whether and to what extent magnesium fertilisation affects the ‘Mila’ potato processing value straight after their full maturity and to what extent the value is modified by the Mg doses due to storage over autumn and winter. The experiment included the following factors: evaluation dates, after harvest and after 6-month storage, and 5 levels of magnesium fertilisation (9, 21, 30, 42, 51 kg Mg·ha-1) when exposed to a fixed fertilisation with nitrogen, phosphorus and potassium. In the experiment selected quality characteristics were determined and dry matter, starch, reducing sugars, and the quality of chips and crisps were evaluated. The highest quality was found in chips and crisps, produced from potato tubers fertilised with 51 kg of Mg·ha-1. Tuber storage significantly lowered the applicability of tubers to thermal processing.

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