BE_2026v16n4

Bioscience Evidence 2026, Vol.16, No.4, 329-344 http://bioscipublisher.com/index.php/be 341 Author Contributions The authors designed the study, performed data collection and analysis, interpreted the results, prepared the manuscript, and approved the final version. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References Amjadi H., Heidari G., Babaei S., and Sharifi Z., 2025, Evaluation of yield, yield components and some quality traits of tuber of potato (Solanum tuberosumL.) under different weed and nutritional management practices, Frontiers in Plant Science, 15: 1495541. https://doi.org/10.3389/fpls.2024.1495541 Ballco P., Gomez M.I., and Gracia A., 2023, Consumers' acceptability and sensory evaluation of a traditional local fresh potato variety, Spanish Journal of Agricultural Research, 21(2): e0105-e0105. https://doi.org/10.5424/sjar/2023212-20076 Bandana, Sharma V., Singh R.K., Kumar D., and Singh B., 2025, Heat-induced changes in bioactive compounds of colourful potato varieties, Current Science, 127(11): 1120. https://doi.org/10.18520/cs/v128/i11/1120-1125 Bedini G., Haff R.P., Benelli A., Bandiera A., Taormina E., Massantini R., and Moscetti R., 2024, Potatoes (Solanum tuberosumL.) grown at "Patata dell'alto Viterbese" PGI have different quality characteristics and storage responses, Postharvest Biology and Technology, 214: 112991. https://doi.org/10.1016/j.postharvbio.2024.112991 Berríos D., Peña F., González F., Santander C., Bustamante L., Contreras B., Cornejo P., and Ruíz A., 2026, Metabolic and productive effects in Solanum tuberosum subjected to water stress under the application of a bioencapsulated soil yeast and iron nanoparticles, Journal of the Science of Food and Agriculture, 106(9): 5658-5670. https://doi.org/10.1002/jsfa.70629 Bravo C., Peña F., Nahuelcura J., Vidal C., González F., Jiménez-Aspee F., Bustamante L., Contreras B., and Ruíz A., 2023, Stability of phenolic compounds, antioxidant activity and color parameters in colored-flesh potato chips, Molecules, 28(16): 6047. https://doi.org/10.3390/molecules28166047 Cebulak T., Krochmal-Marczak B., Stryjecka M., Krzysztofik B., Sawicka B., Danilčenko H., and Jarienè E., 2022, Phenolic acid content and antioxidant properties of edible potato (Solanum tuberosumL.) with various tuber flesh colours, Foods, 12(1): 100. https://doi.org/10.3390/foods12010100 Ceci A.T., Franceschi P., Serni E., Perenzoni D., Oberhuber M., Robatscher P., and Mattivi F., 2022, Metabolomic characterization of pigmented and non-pigmented potato cultivars using a joint and individual variation explained (JIVE), Foods, 11(12): 1708. https://doi.org/10.3390/foods11121708 Chen B.C., Wu X.J., Guo H.C., and Xiao J.P., 2024, Effects of appropriate low-temperature treatment on the yield and quality of pigmented potato (Solanum tuberosumL.) tubers, BMC Plant Biology, 24(1): 274. https://doi.org/10.1186/s12870-024-04951-7 Cheng M., Dong J., Han C., Zhang Z., and McBeath J.H., 2019, First report of Phytoplasma 'Candidatus Phytoplasma aurantifolia' associated with purple top diseased potatoes (Solanum tuberosum) in Guangdong province, China, Plant Disease, 103(5): 1015. https://doi.org/10.1094/PDIS-04-18-0701-PDN D'Amelia V., Sarais G., Fais G., Dessì D., Giannini V., Garramone R., Carputo D., and Melito S., 2022, Biochemical characterization and effects of cooking methods on main phytochemicals of red and purple potato tubers, a natural functional food, Foods, 11(3): 384. https://doi.org/10.3390/foods11030384 Dessì D., Fais G., and Sarais G., 2025, Nutritional and chemical characterization of red and purple potatoes peels: A polyphenol-rich by-product, Foods, 14(10): 1740. https://doi.org/10.3390/foods14101740 Dhangrah V.K., Kumar V., Singh S., Singh Y.P., and Singh K., 2024, Impact of planting density and RDF levels on growth, yield, and seed tuber production of potato (Solanum tuberosumL.), Journal of Experimental Agriculture International, 46(10): 1-8. https://doi.org/10.9734/jeai/2024/v46i102919 Dite Hunjek D., Pranjić T., Repajić M., and Levaj B., 2020, Fresh-cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage, Journal of Food Science, 85(8): 2296-2309. https://doi.org/10.1111/1750-3841.15353 Gadana D.B., 2021, Review on the effect of planting density and seed tuber size on yield and yield components of potato (Solanum tuberosum L.), Galaxy International Interdisciplinary Research Journal, 9(05): 353-362. Galani J.H.Y., Mankad P.M., Shah A.K., Patel N.J., Acharya R.R., and Talati J.G., 2017, Effect of storage temperature on vitamin C, total phenolics, UPLC phenolic acid profile and antioxidant capacity of eleven potato (Solanum tuberosum) varieties, Horticultural Plant Journal, 3(2): 73-89. https://doi.org/10.1016/j.hpj.2017.07.004

RkJQdWJsaXNoZXIy MjQ4ODYzNA==