Technical Abstract: Cold-induced sweetening and browning in the Maillard reaction have driven extensive research in the areas of plant physiology, biochemistry, and food science in Solanum tuberosum. To date, research in these areas excluded wild relatives of potato. This is the first assessment of cold-stored tuber composition in diverse wild Solanum. Thirty-six plant introductions (PIs) encompassing 19 species that chipped light and dark after 3-4 months storage at 1-2'C were selected from an extensive evaluation conducted previously by others. S. berthaultii, S. chacoense, S. medians, S. multiinterruptum, S. phureja, S. pinnatisectum, S. raphanifolium, S. sparsipilum, S. stoloniferum, and S. tuberosum subsp. andigenum were represented by multiple PIs to evaluate intra-specific variation. Additional plant introductions of S. chacoense, and S. pinnatisectum were added in later years based on preliminary light chip color data for these species. S. tuberosum cv. Snowden and four S. tuberosum haploid x species hybrid clones from the USDA Potato Enhancement Laboratory were clonally propagated and used as controls. Plants were grown in Madison and Rhinelander, WI, over four years and harvested tubers were stored at 2°C for 2-3 months prior to evaluating them for fried chip color, and content of sucrose, glucose, fructose, asparagine and dry matter. Extensive inter- and intra-specific variation for chip color and tuber composition was found. Tuber sugar profiles indicated that invertase activity at low temperatures differed between and within species. Tuber fructose, glucose, and sucrose concentrations partially explained chip color variation in most accessions, but asparagine concentration and percent dry matter did not. Cold-induced sweetening and the Maillard reaction occurred in most wild species similar to that in S. tuberosum, but S. pinnatisectum was unique.