Kinetics changes in cooking quality (texture and color) of potatoes stored at different temperatures (4-20 degreesC) were evaluated in this study. At selected time intervals, potatoes were removed from storage and their cooking quality evaluated. Cylindrical test samples (20 mm diameter and 20 mm length cut beneath the skin) of potatoes were cooked in boiling water for 10 min, quickly water cooled and kept in a plastic bag (to prevent moisture loss). Texture was evaluated using a single-cycle compression test in a universal testing machine and color was evaluated using a tristimulus colorimeter. Progressive softening of texture was evident in cooked potatoes with the passage of storage time. As expected, the most and the least changes were observed at the two extreme storage conditions, 20 and 4 degreesC, respectively. Brightness color parameter, L value, of cooked potatoes decreased and the total color difference (DeltaE) increased with time, but no major changes were observed in a and b values. Changes in texture loss were modeled based on the conventional first-order rate model, while a modified first-order model was used to characterize the color change kinetics of cooked potatoes. Temperature sensitivity of rate constants was described by the Arrhenius model for both color and texture. Kinetic data indicated that quality attributes of cooked potatoes could be related to those of raw potatoes. (C) 2003 Elsevier Ltd. All rights reserved.