Bioscience Evidence 2026, Vol.16, No.4, 329-344 http://bioscipublisher.com/index.php/be 333 production under Arctic conditions, although several materials can still achieve relatively high final yields and acceptable starch contents. In addition, white-, cream-, or yellow-fleshed genotypes may perform better in terms of dry matter, starch content, specific gravity, and overall processing suitability. Therefore, darker flesh color does not necessarily indicate superior industrial performance or broader nutritional advantages. Figure 2 Integration of antioxidant activity, polyphenols, and sugars for the discrimination of coloured potato cultivars using the JIVE data fusion approach (Adapted from Ceci et al., 2022) 3.2 Differences among varieties within the same color group Substantial differences exist among varieties within the same color group. In purple- and red-fleshed potatoes, anthocyanin composition and concentration vary considerably among cultivars, and metabolic profiles differ between tuber flesh and peels. Even within purple-fleshed materials, anthocyanin content can vary several-fold. Violette and Vitelotte showed relatively high anthocyanin levels, whereas Blue Congo with light marbling patterns contained considerably lower amounts (Hamouz et al., 2011). When multiple colored cultivars were evaluated under the same cultivation conditions, Blue Congo exhibited the highest DPPH and ABTS antioxidant capacities, Purple Majesty showed the highest total phenolic and anthocyanin contents, while the highest flavonoid content was observed in another cultivar. These results indicate that no single purple- or red-fleshed variety consistently dominates all quality traits (Soare et al., 2020). Production characteristics also vary substantially within the same color category. In the Murmansk region, different colored potato varieties showed differences in early yield formation, final yield, starch content, and environmental adaptability. Fioletik and Severnoye Siyaniye showed relatively faster early yield accumulation, whereas Fioletik, Gurman, and Perlamutrovyy achieved higher final yields (Travina, 2021). Significant differences were also observed among cultivars in dry matter content, reducing sugar accumulation, browning susceptibility, cold-induced sweetening tolerance, and frying suitability. Fontane showed the best suitability for frying processing; Jelly had broader utilization potential but was less suitable for industrial frying due to higher reducing sugar content; and Gaudi showed poor overall processing performance (Bedini et al., 2024). 3.3 Selection of varieties for fresh consumption External quality traits, including tuber size, shape, eye depth, and skin color, directly influence consumer purchasing decisions, whereas internal quality traits such as flavor, texture, and nutritional characteristics determine repeat purchase behavior (Ballco et al., 2023). Product appearance strongly affects consumer preference, while sensory quality after cooking or frying is also an important factor determining acceptance. In regions where early-market supply provides economic advantages, early maturity and marketable yield are critical traits. However, some colored potato varieties mature late and are therefore unsuitable for early production systems. Disease resistance, storage ability, resistance to browning, and tolerance to cold-induced sweetening also influence the fresh-market value of colored potatoes during transportation and storage (Seid and Tessema, 2024). 3.4 Selection of varieties for processing Current processing studies generally consider dry matter content and specific gravity as core evaluation indicators,
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