Allayarova, A. S.
Shitikova, A. V.
Faingol’d, I. I.
Allayarova, U. Yu.
Klimanova, E. N.
Sashenkova, T. E.
Demidov, S. V.
Chekalina, S. D.
Allayarov, S. R.
Article History
Received: 27 December 2022
Revised: 14 March 2023
Accepted: 15 March 2023
First Online: 22 July 2023
COMPLIANCE WITH ETHICAL STANDARDS
: All applicable international, national, and/or institutional guidelines for the care and use of animals were followed.
: The authors declare that they have no conflicts of interest.
: Water content was visually determined by cutting the tubers and scoring (9, not watery; 7, slightly watery; and 5, moderately watery). The smell was determined after the potato tubers were boiled, and it was evaluated in points (9, very pleasant; 7, pleasant; and 5, satisfactory). The taste of tubers was determined as a result of tasting boiled potatoes, and it was also evaluated in points (9, excellent; 7, good; and 5, satisfactory). The cooking property of tubers was determined visually in points (9, very strongly overcooked; 7, strongly overcooked; and 5, moderately overcooked). The darkening of raw and boiled potatoes was determined by how fast it darkened and to what extent the color changed after 20 min and 2 h for boiled potatoes or after 24 h for raw potatoes and scored (9, did not darken; 7, slightly darkened; and 5, moderately darkened).