Vitamin C, protein, and dietary fibre contents as affected by genotype, agro-climatic conditions, and cooking method on tubers of Solanum tuberosum Group Phureja.

The simultaneous effect of genotype, agro-climatic conditions, and cooking method was evaluated towards the contents of vitamin C, protein, and soluble, insoluble, and total dietary fibre in potato tubers from the Group Phureja. Within the tested treatments, vitamin C was affected the most (9.4-85.

Influence of genotype, agro-climatic conditions, cooking method, and their interactions on individual carotenoids and hydroxycinnamic acids contents in tubers of diploid potatoes.

The effects of genotype, agro-climatic conditions (ACC), and cooking method as well as their interactions on the content of individual carotenoids and hydroxycinnamic acids in different potato tubers were evaluated. While zeaxanthin content was highly influenced by the ACC (up to 631-fold change), chlorogenic acid was similarly influenced by the cooking method (up to 3.1-fold increase after cooking), by the interactions ACC × cooking method (up to 2.