In 2001–2003 studies of different storage temperatures influence on the productivity of potato tuber and chips took place at the Lithuanian University of Agriculture. Four potato cultivars were studied: Voke, Liepa, Venta and Vaiva. The amounts of dry matter, starch, total and reducing sugars, and solanine content were established on the basis of cultivar characteristics and storage temperature. The smallest losses of dry matter and starch were determined correspondingly in cv. Vaiva and Voke potato tubers. The losses of total and reducing sugars fluctuated more in Liepa and Venta potato tubers. The increase of solanine was more intensive in the highest storage temperature in ‘Liepa’ potato tubers. After 7 months of storage potatos of Voke cultivar are recommended for processing to good quality chips. Liepa, Vaiva and Venta cultivars are not suitable for this production.