<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1027-152X</journal-id>
<journal-title><![CDATA[Revista Chapingo. Serie horticultura]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Chapingo Ser.Hortic]]></abbrev-journal-title>
<issn>1027-152X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1027-152X2020000200143</article-id>
<article-id pub-id-type="doi">10.5154/r.rchsh.2019.09.015</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physical-chemical characterization and potential for frying of genetic potato (Solanum tuberosum) materials]]></article-title>
<article-title xml:lang="es"><![CDATA[Caracterización físico-química y potencial para fritura de materiales genéticos de papa (Solanum tuberosum)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silveira]]></surname>
<given-names><![CDATA[Ana Cecilia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vilaró]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Kvapil]]></surname>
<given-names><![CDATA[María Florencia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[Silvia del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zaccari]]></surname>
<given-names><![CDATA[Fernanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de la Republica Facultad de Agronomía ]]></institution>
<addr-line><![CDATA[Montevideo ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de la Republica Facultad de Agronomía ]]></institution>
<addr-line><![CDATA[Canelones ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Santiago del Estero Instituto de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[Santiago del Estero ]]></addr-line>
<country>Argentina</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<volume>26</volume>
<numero>2</numero>
<fpage>143</fpage>
<lpage>157</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1027-152X2020000200143&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1027-152X2020000200143&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1027-152X2020000200143&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Breeding programs should consider, in addition to agronomic aspects (yield, crop cycle, resistance to diseases and pests, among others), aspects related to suitability for use and quality of the final product, since consumer acceptance depends on them. Therefore, the objective of this research was to characterize 24 potato (Solanum tuberosum) genetic materials, considered promising for frying, and a commercial control based on physical (dry matter content, specific gravity and color) and chemical (total polyphenols, total antioxidant capacity and polyphenol oxidase activity) quality parameters. Differences were found in dry matter content, where three genetic materials (07032.3, 10025.1 and 07062.1), with values &#8203;&#8203;less than 20 %, would not be suitable for frying, but for cooking. Specific gravity was similar among genetic materials, proving to be a parameter not as strict for selection as dry matter content. Differences were observed in polyphenol oxidase activity (2.1 to 101.43 U·gprotein -1 in dry weight [DW]) and frying color. Of all materials analyzed, 10 are promising for frying, while the rest have problems with low dry matter content (15.5 to 17.19 %), high polyphenol oxidase activity (&gt; 45 U·gprotein -1 in DW) and non-golden or dark color, which would make them less attractive to both industry and consumers.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los programas de mejoramiento genético deben considerar, además de los aspectos agronómicos (rendimiento, ciclo del cultivo, resistencia a enfermedades y plagas, entre otros), aspectos vinculados con la aptitud de uso y la calidad del producto final, ya que de ellos depende la aceptación por parte de los consumidores. Por ello, el objetivo de este trabajo fue caracterizar 24 materiales genéticos de papa (Solanum tuberosum), considerados promisorios para la obtención de fritura, y un testigo comercial a partir de parámetros de calidad física (contenido de materia seca, gravedad específica y color) y química (polifenoles totales, capacidad antioxidante total y actividad de la polifenol oxidasa). Se encontraron diferencias en el contenido de materia seca, donde tres materiales genéticos (07032.3, 10025.1 y 07062.1), con valores menores 20 %, no serían aptos para la obtención de fritura, sino para cocción. La gravedad específica fue similar entre los materiales genéticos, demostrando ser un parámetro no tan estricto para la selección como lo es el contenido de materia seca. Se observaron diferencias en la actividad de la polifenol oxidasa (2.1 a 101.43 U·gproteína -1 en peso seco [PS]) y el color de la fritura. Del total de materiales analizados, 10 son promisorios para la fritura, mientras que los restantes presentan problemas de bajo contenido de materia seca (15.5 a 17.19 %), alta actividad de la polifenol oxidasa (&gt; 45 U·gproteína -1 en PS) y color no dorado u oscuro, que los haría menos atractivos tanto para la industria como para los consumidores.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[potato chips]]></kwd>
<kwd lng="en"><![CDATA[dry matter]]></kwd>
<kwd lng="en"><![CDATA[specific gravity]]></kwd>
<kwd lng="en"><![CDATA[polyphenols]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[polyphenol oxidase]]></kwd>
<kwd lng="es"><![CDATA[papa frita]]></kwd>
<kwd lng="es"><![CDATA[materia seca]]></kwd>
<kwd lng="es"><![CDATA[gravedad específica]]></kwd>
<kwd lng="es"><![CDATA[polifenoles]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[polifenol oxidasa]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Andre]]></surname>
<given-names><![CDATA[C. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Ghislain]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Bertin]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Oufir]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Herrera]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Hoffmann]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Hauseman]]></surname>
<given-names><![CDATA[J. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Larondelle]]></surname>
<given-names><![CDATA[Y. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Evers]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2007</year>
<volume>55</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>366-78</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bradford]]></surname>
<given-names><![CDATA[M. M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding]]></article-title>
<source><![CDATA[Analytical Biochemistry]]></source>
<year>1976</year>
<volume>72</volume>
<numero>1-2</numero>
<issue>1-2</issue>
<page-range>248-54</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Burlingame]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Mouillé]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Charrondière]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutrients, bioactive non-nutrients and anti-nutrients in potatoes]]></article-title>
<source><![CDATA[Journal of Food Composition and Analysis]]></source>
<year>2009</year>
<volume>22</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>494-502</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cabezas-Serrano]]></surname>
<given-names><![CDATA[A. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Amodio]]></surname>
<given-names><![CDATA[M. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Cornacchia]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Rinaldi]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Colelli]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products]]></article-title>
<source><![CDATA[Postharvest Biology and Technology]]></source>
<year>2009</year>
<volume>53</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>38-144</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cacace]]></surname>
<given-names><![CDATA[J. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Huarte]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Monti]]></surname>
<given-names><![CDATA[M. C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of potato cooking quality in Argentina]]></article-title>
<source><![CDATA[American Journal of Potato Research]]></source>
<year>1994</year>
<volume>71</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>145-53</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="book">
<collab>Centro Internacional de la Papa (CIP)</collab>
<source><![CDATA[Procedures for standard evaluation trials of advanced potato clones]]></source>
<year>2007</year>
<publisher-loc><![CDATA[Lima, Perú ]]></publisher-loc>
<publisher-name><![CDATA[International Potato Center]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dario-Vitti]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Fumi-Sasaki]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Miguel]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Kluge]]></surname>
<given-names><![CDATA[R. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Moretti]]></surname>
<given-names><![CDATA[C. L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Activity of enzymes associated with the enzymatic browning of minimally processed potatoes]]></article-title>
<source><![CDATA[Brazilian Archives of Biology and Technology]]></source>
<year>2011</year>
<volume>54</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>983-90</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ezekiel]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Sharma]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Kaur]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Beneficial phytochemicals in potato - a review]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2013</year>
<volume>50</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>487-96</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="">
<collab>Food and Agriculture Organization of the United Nations (FAO)</collab>
<source><![CDATA[Statistical databases FAOSTAT]]></source>
<year>2016</year>
</nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gallego]]></surname>
<given-names><![CDATA[E. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Miguez]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[de la Montaña]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Aptitud de variedades de patata para su transformación en barritas prefritas]]></article-title>
<source><![CDATA[Ciencia y Tecnología Alimentaria]]></source>
<year>2006</year>
<volume>5</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>189-94</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Garcia]]></surname>
<given-names><![CDATA[E. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Lopes-do Carmo]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Gonçalves-de Padua]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Leonel]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Potencialidade de processamento industrial de cultivares de batatas]]></article-title>
<source><![CDATA[Ciência Rural]]></source>
<year>2015</year>
<volume>45</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1742-7</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hu]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Tsao]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Sullivan]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[McDonald]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of cultivar and year on phytochemical and antioxidant activity of potato (Solanum tuberosum L.) in Ontario]]></article-title>
<source><![CDATA[Canadian Journal of Plant Science]]></source>
<year>2012</year>
<volume>92</volume>
<page-range>485-93</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kumar]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Ezekiel]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Ahmed]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Conversion table for specific gravity, dry matter and starch content from under water weight of potatoes grown in north-Indian plains]]></article-title>
<source><![CDATA[Potato Journal]]></source>
<year>2005</year>
<volume>32</volume>
<numero>1-2</numero>
<issue>1-2</issue>
<page-range>79-84</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Ligarreto]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de cinco genotipos promisorios de papa Solanum tuberosum sp. andigena según desempeño agronómico y calidad industrial]]></article-title>
<source><![CDATA[Agronomía Colombiana]]></source>
<year>2005</year>
<volume>23</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>17-27</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Morales-Fernández]]></surname>
<given-names><![CDATA[S. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Mora-Aguilar]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Salinas-Moreno]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez-Pérez]]></surname>
<given-names><![CDATA[J. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Colinas-León]]></surname>
<given-names><![CDATA[M. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Lozoya-Saldaña]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Growth, yield and sugar content of potato tubers at different physiological ages]]></article-title>
<source><![CDATA[Revista Chapingo Serie Horticultura]]></source>
<year>2015</year>
<volume>21</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>129-46</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Navarre]]></surname>
<given-names><![CDATA[D. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Goyer]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Shakya]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional value of potatoes: vitamin, phytonutrient, and mineral content]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Kaur]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<source><![CDATA[Advances in potato chemistry and technology]]></source>
<year>2009</year>
<page-range>395-424</page-range><publisher-loc><![CDATA[London, United Kingdom ]]></publisher-loc>
<publisher-name><![CDATA[Academic Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ochsenbein]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Hoffmann]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Escher]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Kneubühler]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Keiser]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Methods to routinely predict the texture quality of potatoes by tuber specific gravity]]></article-title>
<source><![CDATA[Journal of Texture Studies]]></source>
<year>2010</year>
<volume>41</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-16</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pinhero]]></surname>
<given-names><![CDATA[R. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Tsao]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Sullivan]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Bizimungu]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Yada]]></surname>
<given-names><![CDATA[R. Y]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Protein and phenolic contents and antioxidant activities of 14 early maturing potatoes as affected by processing]]></article-title>
<source><![CDATA[American Journal of Plant Sciences]]></source>
<year>2016</year>
<volume>7</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>69-81</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rodríguez-Galdón]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Rodríguez]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Ríos-Mesa]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Lorenzo-León]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Luna-Pérez]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez-Rodríguez]]></surname>
<given-names><![CDATA[E. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Díaz-Romero]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Differentiation of potato cultivars experimentally cultivated based on their chemical composition and by applying linear discriminant analysis]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2012</year>
<volume>133</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1241-8</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Silveira]]></surname>
<given-names><![CDATA[A. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Oyarzún]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Sepúlveda]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Escalona]]></surname>
<given-names><![CDATA[V. H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of genotype, raw-material storage time and cut type on native potato suitability for fresh-cut elaboration]]></article-title>
<source><![CDATA[Postharvest Biology and Technology]]></source>
<year>2017</year>
<volume>128</volume>
<page-range>1-10</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Singleton]]></surname>
<given-names><![CDATA[V. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Rossi]]></surname>
<given-names><![CDATA[J. A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents]]></article-title>
<source><![CDATA[American Journal of Enology and Viticulture]]></source>
<year>1965</year>
<volume>16</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>144-58</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Thygesen]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Dry]]></surname>
<given-names><![CDATA[I. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Robinson]]></surname>
<given-names><![CDATA[S. P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Polyphenol oxidase in potato]]></article-title>
<source><![CDATA[Plant Physiology]]></source>
<year>1995</year>
<volume>109</volume>
<page-range>525-31</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wiberley-Bradford]]></surname>
<given-names><![CDATA[A. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Bethke]]></surname>
<given-names><![CDATA[P. C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Rate of cooling alters chip color, sugar contents, and gene expression profiles in stored potato tubers]]></article-title>
<source><![CDATA[American Journal Potato Research]]></source>
<year>2017</year>
<volume>94</volume>
<page-range>534-43</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wiberley-Bradford]]></surname>
<given-names><![CDATA[A. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Busse]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Bethke]]></surname>
<given-names><![CDATA[P. C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Temperature-dependent regulation of sugar metabolism in wild type and low-invertase transgenic chipping potatoes during and after cooling for low-temperature storage]]></article-title>
<source><![CDATA[Postharvest Biology and Technology]]></source>
<year>2016</year>
<volume>115</volume>
<page-range>60-71</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yoruk]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Marshall]]></surname>
<given-names><![CDATA[M. R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physicochemical properties and function of plant polyphenol oxidase: a Review]]></article-title>
<source><![CDATA[Journal of Food Biochemistry]]></source>
<year>2003</year>
<volume>27</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>361-422</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
