<?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>0304-2847</journal-id>
<journal-title><![CDATA[Revista Facultad Nacional de Agronomía Medellín]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Fac. Nac. Agron. Medellín]]></abbrev-journal-title>
<issn>0304-2847</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias - Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0304-28472019000208873</article-id>
<article-id pub-id-type="doi">10.15446/rfnam.v72n2.75155</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Evaluation and modeling of the properties and antioxidant characteristics of a new potato variety (Primavera) during storage at 4 °C]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación y modelado de las propiedades y características antioxidantes de una nueva variedad de papa (Primavera) durante su almacenamiento a 4 °C]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gallón Bedoya]]></surname>
<given-names><![CDATA[Manuela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cortés Rodríguez]]></surname>
<given-names><![CDATA[Misael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cotes Torres]]></surname>
<given-names><![CDATA[José Miguel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ciencias Agrarias ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>05</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>05</month>
<year>2019</year>
</pub-date>
<volume>72</volume>
<numero>2</numero>
<fpage>8873</fpage>
<lpage>8881</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-28472019000208873&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0304-28472019000208873&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0304-28472019000208873&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Potatoes are one of the crops with the greatest influence worldwide, and Colombia is the most important exporter of &#8220;Criolla&#8221; or diploid potato. Universidad Nacional de Colombia has developed varieties of new diploid potatoes with high antioxidant properties and colored flesh: Primavera, Paola, Violeta, Milagros, and Paysandú. The aim of this research was to characterize and evaluate the stability of physicochemical properties of the raw potato cv Primavera during storage at 4 °C. It was used the potato variety Primavera grown in Santa Elena, Antioquia, during season mayo-august 2016. The evaluated properties were the antioxidant capacity (DPPH and ABTS), phenolic compounds (Folin-Ciocalteu method), moisture, texture in whole tuber and slices, and color in the pulp (CIELab). Samples were stored in bags at a constant temperature of 4 °C and were evaluated for 0, 7, 14, 21, and 30 d. Polynomial regression was performed for each variable vs time. In general, properties for potato variety Primavera did not show a defined trend; otherwise, they were fluctuating; this may be associated with various factors such as primary production and the interaction of physic-chemical phenomena of the matter with its environment. Potato presented an important content of antioxidant compounds compared with other varieties (ABTS: 2.89&#8594;2.94 mg Trolox g-1; DPPH: 2.33&#8594;1.48 mg Trolox g-1; phenolic compounds: 6.09&#8594;6.27 mg gallic acid equivalent g-1). The &#8220;criolla&#8221; potato cv Primavera has a lot of important antioxidant properties which could confer it an agro-industrial potential in a short and medium term.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La papa es uno de los cultivos con mayor influencia a nivel mundial y Colombia se destaca por ser el primer exportador de papa criolla o diploide. Nuevas variedades de papa diploide con propiedades antioxidantes y coloración en su pulpa han sido desarrolladas por la Universidad Nacional de Colombia: Primavera, Paola, Violeta, Milagros y Paysandú. El objetivo del presente estudio fue caracterizar y evaluar la estabilidad de las propiedades fisicoquímicas de la papa variedad Primavera, en estado fresco, durante su almacenamiento a 4 °C. Se utilizó papa variedad Primavera, cultivada en Santa Elena, Antioquia, durante los meses de mayo-agosto de 2016. Las propiedades fueron evaluadas mediante la capacidad antioxidante (DPPH y ABTS), fenoles totales (método de Folin-Ciocalteu), humedad, textura en la papa entera y en rodajas, y el color en la pulpa (CIELab). Las muestras fueron almacenadas en bolsas a una temperatura constante de 4 °C y fueron analizadas en los tiempos de control 0, 7, 14, 21 y 30 d. Se realizó una regresión polinomial para cada variable en función del tiempo. En general, las propiedades evaluadas de la papa variedad Primavera no presentaron una tendencia definida, por el contrario, fueron fluctuantes, lo cual podría estar asociado a diversos factores desde la producción primaria; así como a la interacción de fenómenos químicos y físicos de la materia con su entorno. La papa presentó un contenido importante de compuestos antioxidantes comparada con otras variedades (ABTS: 2,89&#8594;2,94 mg Trolox g-1; DPPH: 2,33&#8594;1,48 mg Trolox g-1; fenoles totales: 6,09&#8594;6,27 mg ácido gálico equivalente g-1). La papa criolla variedad Primavera es un alimento que posee importantes propiedades antioxidantes, lo cual le podría conferir un potencial de agro-industrialización a corto y mediano plazo.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Antioxidants]]></kwd>
<kwd lng="en"><![CDATA[New potato variety]]></kwd>
<kwd lng="en"><![CDATA[Phenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[Storage tubers]]></kwd>
<kwd lng="en"><![CDATA[Shelf-life]]></kwd>
<kwd lng="es"><![CDATA[Antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[Nueva variedad de papa]]></kwd>
<kwd lng="es"><![CDATA[Compuestos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[Almacenamiento tubérculos]]></kwd>
<kwd lng="es"><![CDATA[Vida útil]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="book">
<collab>AOAC</collab>
<source><![CDATA[Official Methods of Analysis of AOAC International]]></source>
<year>2005</year>
<edition>18th</edition>
<publisher-name><![CDATA[Association of Official Analytical Chemists International]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bártová]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Bárta]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Brabcová]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Zdráhal]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Horá&#269;ková]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Amino acid composition and nutritional value of four cultivated South American potato species]]></article-title>
<source><![CDATA[Journal of Food Composition and Analysis]]></source>
<year>2015</year>
<numero>40</numero>
<issue>40</issue>
<page-range>78-85</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bordoloi]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Kaur]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2012</year>
<volume>133</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1092-100</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Brand-Williams]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Cuvelier]]></surname>
<given-names><![CDATA[M. E]]></given-names>
</name>
<name>
<surname><![CDATA[Berset]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Use of a free radical method to evaluate antioxidant activity]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>1995</year>
<volume>28</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>25-30</page-range></nlm-citation>
</ref>
<ref id="B5">
<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="B6">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Castro Lara]]></surname>
<given-names><![CDATA[MC]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación de las propiedades físico - químicas y sensoriales de la patata para fritura]]></source>
<year>2008</year>
<publisher-loc><![CDATA[Burgos ]]></publisher-loc>
<publisher-name><![CDATA[Universidad de Burgos]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[María]]></surname>
<given-names><![CDATA[Cerón-Lasso]]></given-names>
</name>
<name>
<surname><![CDATA[Álzate-Arbeláez]]></surname>
<given-names><![CDATA[AF]]></given-names>
</name>
<name>
<surname><![CDATA[Rojano]]></surname>
<given-names><![CDATA[BA]]></given-names>
</name>
<name>
<surname><![CDATA[Ñuztez-Lopez]]></surname>
<given-names><![CDATA[CE]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Composición fisico-química y propiedades antioxidantes de genotipos nativos de papa criolla (Solanum tuberosum Grupo Phureja)]]></article-title>
<source><![CDATA[Información Tecnológica]]></source>
<year>2018</year>
<volume>29</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>205-16</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dios-López]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Montalvo-González]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Andrade-Gonzáles]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Leyva]]></surname>
<given-names><![CDATA[JF]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Inducción de antocianinas y compuestos fenólicos en cultivos celulares de jamaica (Hibiscus sabdariffa L.) in vitro]]></article-title>
<source><![CDATA[Revista Chapingo]]></source>
<year>2011</year>
<volume>17</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>77-87</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Espinosa]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Villacrés]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Bautista]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Espín]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<source><![CDATA[El uso del análisis sensorial para medir la aceptación de clones promisorios de papa]]></source>
<year>1998</year>
<publisher-loc><![CDATA[Quito ]]></publisher-loc>
<publisher-name><![CDATA[Editorial Abya-Yala]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="book">
<collab>FAOSTAT</collab>
<source><![CDATA[Potato production]]></source>
<year>2016</year>
<publisher-name><![CDATA[FAOSTAT]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Floegel]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Kim]]></surname>
<given-names><![CDATA[DO]]></given-names>
</name>
<name>
<surname><![CDATA[Chung]]></surname>
<given-names><![CDATA[SJ]]></given-names>
</name>
<name>
<surname><![CDATA[Koo]]></surname>
<given-names><![CDATA[SI]]></given-names>
</name>
<name>
<surname><![CDATA[Chun]]></surname>
<given-names><![CDATA[OK]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods]]></article-title>
<source><![CDATA[Journal of Food Composition and Analysis]]></source>
<year>2011</year>
<volume>24</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>1043-8</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[García-Segovia]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Andrés-Bello]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez-Monzó]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2008</year>
<volume>88</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>28-35</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Grunenfelder]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Hiller]]></surname>
<given-names><![CDATA[LK]]></given-names>
</name>
<name>
<surname><![CDATA[Knowles]]></surname>
<given-names><![CDATA[NR]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Color indices for the assessment of chlorophyll development and greening of fresh market potatoes]]></article-title>
<source><![CDATA[Postharvest Biology and Technology]]></source>
<year>2006</year>
<volume>40</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>73-81</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hadfield]]></surname>
<given-names><![CDATA[JD]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[MCMC Methods for Multi-Response Generalized Linear Mixed Models: The MCMCglmm R Package]]></article-title>
<source><![CDATA[Journal of Statistical Software]]></source>
<year>2010</year>
<volume>33</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>1-22</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="">
<collab>Instituto Colombiano Agropecuario</collab>
<source><![CDATA[Resolución No. 00015247 del 31/10/2016, por el cual se modifica el registro de la variedad de papa criolla PRIMAVERA de La Universidad Nacional de Colombia, en el Registro Nacional de Cultivares comerciales del ICA, en el sentido de corregir en la ficha técnica la información correspondiente al cultivar]]></source>
<year>2016</year>
</nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Juyó]]></surname>
<given-names><![CDATA[DK]]></given-names>
</name>
<name>
<surname><![CDATA[Gerena]]></surname>
<given-names><![CDATA[HN]]></given-names>
</name>
<name>
<surname><![CDATA[Mosquera]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de marcadores moleculares asociados con resistencia a gota (Phytophthora infestans L.) en papas diploides y tetraploides]]></article-title>
<source><![CDATA[Revista Colombiana de Biotecnología]]></source>
<year>2011</year>
<numero>23</numero>
<issue>23</issue>
<page-range>33-41</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kaya]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[&#268;esoniene]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Daubaras]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Leskauskaite]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Zabulione]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chitosan coating of red kiwifruit (Actinidia melanandra) for extending of the shelf life]]></article-title>
<source><![CDATA[International Journal of Biological Macromolecules]]></source>
<year>2016</year>
<numero>85</numero>
<issue>85</issue>
<page-range>355-60</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kita]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Bakowska]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Lisinska]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Hamouz]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Kulakowska]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant activity and quality of red and purple flesh potato chips]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2015</year>
<volume>62</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>525-31</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Külen]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
<name>
<surname><![CDATA[Stushnoff]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Holm]]></surname>
<given-names><![CDATA[DG]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2013</year>
<volume>93</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>2437-44</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kuskoski]]></surname>
<given-names><![CDATA[EM]]></given-names>
</name>
<name>
<surname><![CDATA[Asuero]]></surname>
<given-names><![CDATA[AG]]></given-names>
</name>
<name>
<surname><![CDATA[Troncoso]]></surname>
<given-names><![CDATA[AM]]></given-names>
</name>
<name>
<surname><![CDATA[Mancini-Filho]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Fett]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos]]></article-title>
<source><![CDATA[Ciência e Tecnologia de Alimentos]]></source>
<year>2005</year>
<volume>25</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>726-32</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Molina]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Rabe]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[M. L]]></given-names>
</name>
<name>
<surname><![CDATA[Cerón M del]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Garnica]]></surname>
<given-names><![CDATA[AM]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Contenido de antioxidantes en papas criollas nativas]]></article-title>
<source><![CDATA[Revista de La Asociación Colombiana de Ciencia y Tecnología de Alimentos]]></source>
<year>2015</year>
<volume>23</volume>
<numero>36</numero>
<issue>36</issue>
<page-range>31-41</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nourian]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Ramaswamy]]></surname>
<given-names><![CDATA[HS]]></given-names>
</name>
<name>
<surname><![CDATA[Kushalappa]]></surname>
<given-names><![CDATA[AC]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Kinetics of quality change associated with potatoes stored at different temperatures]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2003</year>
<volume>36</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>49-65</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Plummer]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Best]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Cowles]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Vines]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[CODA: convergence diagnosis and output analysis for MCMC]]></article-title>
<source><![CDATA[R News]]></source>
<year>2006</year>
<volume>6</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>7-11</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="">
<collab>R Core Team</collab>
<source><![CDATA[R: A Language and Environment for Statistical Computing (Computer Software)]]></source>
<year>2016</year>
</nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Lovedeep]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Rao]]></surname>
<given-names><![CDATA[MA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chapter 16 - Textural Characteristics of Raw and Cooked Potatoes]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Lovedeep]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
</person-group>
<source><![CDATA[Advances in Potato Chemistry and Technology]]></source>
<year>2016</year>
<edition>Second</edition>
<page-range>475-501</page-range><publisher-name><![CDATA[Academic Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Re]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Pellegrini]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Proteggente]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Pannala]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Rice-Evans]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant activity applying an improved ABTS radical cation decolorization assay]]></article-title>
<source><![CDATA[Free Radical Biology and Medicine]]></source>
<year>1999</year>
<volume>26</volume>
<numero>9-10</numero>
<issue>9-10</issue>
<page-range>1231-7</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Repo de Carrasco]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Encina Zelada]]></surname>
<given-names><![CDATA[CR]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determinación de la capacidad antioxidante y compuestos bioactivos de frutas nativas peruanas]]></article-title>
<source><![CDATA[Revista de la Sociedad Química del Perú]]></source>
<year>2008</year>
<volume>74</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>108-24</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Reyes]]></surname>
<given-names><![CDATA[LF]]></given-names>
</name>
<name>
<surname><![CDATA[Cisneros-Zevallos]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.)]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2007</year>
<volume>100</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>885-94</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rivero]]></surname>
<given-names><![CDATA[RC]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[ER]]></given-names>
</name>
<name>
<surname><![CDATA[Romero]]></surname>
<given-names><![CDATA[CD]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of current storage conditions on nutrient retention in several varieties of potatoes from Tenerife]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2003</year>
<volume>80</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>445-50</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rytel]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Tajner-Czopek]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Kita]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Anio&#322;owska]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Kucharska]]></surname>
<given-names><![CDATA[AZ]]></given-names>
</name>
<name>
<surname><![CDATA[Sokó&#322;-&#321;&#281;towska]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Hamouz]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Content of polyphenols in coloured and yellow fleshed potatoes during dices processing]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2014</year>
<numero>161</numero>
<issue>161</issue>
<page-range>224-9</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fregapane]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Reina]]></surname>
<given-names><![CDATA[AB]]></given-names>
</name>
<name>
<surname><![CDATA[Salvador]]></surname>
<given-names><![CDATA[MD]]></given-names>
</name>
</person-group>
<source><![CDATA[Estudio de las propiedades y vida útil de patatas congeladas y refrigeradas &#8220;sin prefritura.&#8221;]]></source>
<year>2009</year>
<publisher-name><![CDATA[Universidad de Castilla]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<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>
<edition>First</edition>
<publisher-name><![CDATA[Academic press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<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>2016</year>
<edition>Second</edition>
<publisher-name><![CDATA[Academic Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Solomon]]></surname>
<given-names><![CDATA[WK]]></given-names>
</name>
<name>
<surname><![CDATA[Jindal]]></surname>
<given-names><![CDATA[VK]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Relationship between texture of raw and cooked potatoes]]></article-title>
<source><![CDATA[Journal of Texture Studies]]></source>
<year>2005</year>
<volume>36</volume>
<numero>5-6</numero>
<issue>5-6</issue>
<page-range>589-604</page-range></nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sulc]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Kotíková]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Paznocht]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Pivec]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Hamouz]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Lachman]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Changes in anthocyanidin levels during the maturation of color-fleshed potato (Solanum tuberosum L) tubers]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2017</year>
<numero>237</numero>
<issue>237</issue>
<page-range>981-8</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Türkben]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Sariburun]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Demir]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Uyla&#351;er]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of freezing and frozen storage on phenolic compounds of raspberry and blackberry cultivars]]></article-title>
<source><![CDATA[Food Analytical Methods]]></source>
<year>2010</year>
<volume>3</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>144-53</page-range></nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[van Dijk]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Fischer]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Holm]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Beekhuizen]]></surname>
<given-names><![CDATA[JG]]></given-names>
</name>
<name>
<surname><![CDATA[Stolle-Smits]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Boeriu]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Stolle]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content, sensory-perceived texture, and near-infrared spectroscopy]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2002</year>
<volume>50</volume>
<numero>18</numero>
<issue>18</issue>
<page-range>5082-8</page-range></nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[van Dijk]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Beekhuizen]]></surname>
<given-names><![CDATA[JG]]></given-names>
</name>
<name>
<surname><![CDATA[Gibcens]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Boeriu]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Fischer]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Stolle-Smits]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Texture of cooked potatoes (Solanum tuberosum). 2. Changes in pectin composition during storage of potatoes]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2002</year>
<volume>50</volume>
<numero>18</numero>
<issue>18</issue>
<page-range>5089-97</page-range></nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Walpole]]></surname>
<given-names><![CDATA[RE]]></given-names>
</name>
<name>
<surname><![CDATA[Myers]]></surname>
<given-names><![CDATA[RH]]></given-names>
</name>
<name>
<surname><![CDATA[Myers]]></surname>
<given-names><![CDATA[SL]]></given-names>
</name>
<name>
<surname><![CDATA[Ye]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Probability and Statistics for Engineers and Scientists]]></article-title>
<source><![CDATA[Power]]></source>
<year>2012</year>
<edition>Ninth</edition>
<publisher-name><![CDATA[Pearson Prentice Hall]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Zhu]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Meng]]></surname>
<given-names><![CDATA[X]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Mu]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Ning]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2016</year>
<numero>197</numero>
<issue>197</issue>
<page-range>522-9</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
