Fungal composition, quantification of mycotoxins, and enzyme activity in processed Solanum tuberosum Linn (potato) products stored at different relative humidity.

Aim: Postharvest loss of potatoes at the peak of harvest is of global concern. This study aimed to determine the quality of stored processed potato products based on fungal composition, mycotoxin contamination, and fungal enzyme activity.

Materials And Methods: Potato products from three cultivars (Caruso, Marabel, and Nicola) were grouped as peeled or unpeeled, oven- or sun-dried, and all samples were in flour form.