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The ascorbic acid (AA) concentration of tubers was determined in 25 Andean potato varieties (Solanum tuberosum L.) grown in three environments, and the effect of cooking and storage time in subsets of samples was evaluated. Significant variation due to genotype, environment and genotype × environ...
Samples from unprocessed and processed cooked tubers of the nine most abundant potato cultivars used to prepare the traditional freeze-dried food product, “chuño” in the central highlands of Peru were prepared and analyzed for their protein and mineral concentrations. The protein, iron, zinc and ...
The determination of iron (Fe) and zinc (Zn) concentrations in 49 native Andean potato varieties revealed significant genotypic variation. Comparison of mineral concentrations of 37 of these germplasm accessions grown in two highland locations further revealed significant variation due to environ...
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