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

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 µm² (0.26). This integrated approach facilitates targeted cultivar selection for specific applications, providing a framework for breeders and processors to optimize end-use quality and consumer satisfaction.