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The suitability for fresh-cut processing of three native colored-fleshed potatoes (i.e., Bruja, Michuñe roja and Michuñe azul) and one commercial non-colored-fleshed potato (i.e., Asterix) was investigated. The impact of the storage time of the raw material and the type of cut (i.e., cube and chip) was also examined. Fresh-cut potato from raw material stored 2 months at 12°C and 90% relative humidity...