Evidence map›Paper›PMID 41803999›Full record

ArticleJournal of food science2026

Predicting End-Use Quality in Russet Potatoes Through Biochemical and Starch Analysis.

Santosh G Lavhale, Esam Emragi, Mansor Hamed, Larry Kramer, Jacob M Blauer, Michael Thornton, Vidyasagar Sathuvalli, Sastry S Jayanty

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Santosh G LavhaleDepartment of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, Colorado, USA.
Esam EmragiDepartment of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, Colorado, USA.
Mansor HamedDepartment of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, Colorado, USA.
Larry KramerDepartment of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, Colorado, USA.
Jacob M BlauerDepartment of Horticulture, Washington State University, Pullman, Washington, USA.
Michael ThorntonParma Research and Extension Center, University of Idaho, Parma, Idaho, USA.
Vidyasagar SathuvalliHermiston Agricultural Research and Extension Center, Oregon State University, Hermiston, Oregon, USA.
Sastry S JayantyDepartment of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, Colorado, USA.ORCID https://orcid.org/0000-0003-0302-2216

Funding

Agriculture and Food Research Initiative 2022-67013-37117US Department of Agriculture's National Institute of Food and Agriculture
6 · The paper itself

Abstract

Potato is a globally important crop with a wide range of applications in fresh consumption and industrial processing. Potato quality depends on a complex interplay of biochemical and physical attributes. This study evaluates diverse potato cultivars through integrated biochemical, thermal, and elemental profiling, aiming to establish selection criteria for industrial applications. Biochemical analysis targeted cell wall enzymes, pectin methyl esterase (PME) and polygalacturonase (PG), as determinants of firmness and texture. Lignin content was measured to assess tissue rigidity and structural integrity. Starch composition was evaluated via amylose percentage (ranges from 22% to 34%), a key factor in gelatinization and retrogradation. Differential scanning calorimetry (DSC) provided insights into starch thermal properties, including gelatinization temperatures and enthalpy, essential to optimize industrial cooking processes. Elemental profiling using ICP-MS quantified elements which are known to modulate enzymatic activity and starch structure. Pearson correlation and hierarchical cluster analyses revealed significant associations among the parameters studied. The observed correlations between amylose content, starch granule size distribution, enzyme activity, and thermal properties highlight the complex interplay of biochemical traits that influence potato quality. Specifically, amylose shows a positive correlation with enthalpy (0.23), K (0.27), and Fe (0.26) and starch granules with size ranges from 0.0 to 0.5 µm

Indexed as

Solanum tuberosumStarchAmyloseCalorimetry, Differential ScanningCarboxylic Ester HydrolasesCookingFood, ProcessedLigninPlant TubersPolygalacturonaseAmyloseCarboxylic Ester HydrolasesLigninpectinesterasePolygalacturonaseStarch

Identifiers

PMID41803999
PMCPMC12972264

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.