Bioscience Evidence 2026, Vol.16, No.4, 329-344 http://bioscipublisher.com/index.php/be 339 their levels. Peeling and blanching can remove approximately 90% of tuber glycoalkaloids, while organic acid pretreatment can further reduce α-chaconine levels in colored potato snacks and French fries (Pęksa et al., 2024). 7 Utilization and Product Development of Colored Potatoes 7.1 Development of fresh and specialty products Fresh colored potatoes, mini potatoes, small-packaged potatoes, and gift potato products are mainly developed based on their unique appearance and compositional characteristics rather than yield alone. In fresh markets, tuber size, shape, appearance, flavor, color, and cooked texture all contribute to product quality, while starch and sugar contents remain key indicators because they influence mealiness after cooking and color development during frying (Stark et al., 2020). Consumers and processors often evaluate potato quality directly based on tuber shape and skin color, and these traits exhibit moderate to high heritability, making them important breeding targets for fresh-market colored potatoes (Yusuf et al., 2024). Fresh product development is also influenced by cooking quality, texture, and storage performance. Colored potato varieties differ substantially in yield, specific gravity, and suitability for chip processing. Many colored genotypes contain higher dry matter than light-fleshed control varieties, which may contribute to firmer or mealier textures after cooking depending on genotype characteristics. For fresh-cut products, both cultivar selection and storage duration are critical factors. After nine months of storage, tuber age significantly affected most physicochemical properties, and cultivar Birgit showed better suitability for fresh-cut processing than Lady Claire (Dite Hunjek et al., 2020). Vacuum packaging combined with sodium ascorbate treatment provided better preservation of fresh-cut quality than sodium chloride treatment and modified-atmosphere packaging, whereas modified-atmosphere packaging was more effective in suppressing off-flavor development during storage. These results indicate that packaging strategies should be optimized according to cultivar characteristics and product types rather than applying a universal approach to all fresh products (Gikundi et al., 2024). 7.2 Development of staple food products With the increasing consumer demand for natural functional foods, the utilization of colored potatoes has gradually expanded from traditional fresh consumption to staple food applications. Current research has mainly focused on incorporating whole flour or cooked mashed potatoes from purple- and red-fleshed cultivars into bread, pasta, composite flours, and other baked products. The primary objective is to replace artificial colorants with natural anthocyanins while simultaneously enhancing the antioxidant activity and nutritional value of staple foods (Figure 4). Figure 4 Development of staple food products from colored potatoes and their functional benefits
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