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【Objective】Ethylene responsive factor（ERF）is an important transcription factor involved in the regulation of anthocyanin biosynthesis in plants. Screening of StERF genes that may be involved in the regulation of anthocyanin synthesis in potato tubers lays the foundation for the next step of research on the function of anthocyanin-related StERFs genes in colored potato.【Method】Bioinformatics methods were used to analyze their physicochemical properties, subcellular localization, conserved motifs, evolutionary relationships, protein secondary structure, promoter cis-acting elements, and protein interactions, while RT-qPCR was used to analyze the expression patterns of StERFs in potato flesh of different colors.【Result】Seven differentially expressed ERF transcription factors were obtained based on the transcriptome expression profiles of potato tubers of different colors. The seven StERFs are hydrophilic proteins, all of which are predicted to be localized in the nucleus. Motif 1 (RWLG) and Motif 2 (YRG) are the common conserved motifs in the seven StERFs, which belong to the structural domains of the characteristic sequences of AP2. The promoter sequences of the StERFs genes contain hormone-responsive action elements, as well as cis-action elements in response to defense and stress, low temperature and light, etc. The expressions of the seven StERFs were significantly higher in purple potato flesh than in yellow potato flesh, among which StERF72 and StERF110 were closer to known anthocyanin-associated ERFs (IbERF71 and PyERF3). The existence of protein interactions between the seven StERFs and 56 transcription factors.【Conclusion】Seven StERFs may be involved in the regulation of anthocyanin synthesis in potato tubers, among which StERF72 and StERF110 can be candidated genes to further validate their functions [ABSTRACT FROM AUTHOR]

In order to clarify the differences in anthocyanin components and contents of new potato varieties with colored flesh, Mincaishu 1, Mincaishu 2, Mincaishu 3 and Mincaishu 4, and provide a foundation for the screening, and cultivation of novel cultivars and the development and application of anthocyanins. Qualitative and comparative analyses of the anthocyanin components in the tubers were conducted by using high performance liquid chromatography coupled with mass spectrometry. The results showed that there were fourteen anthocyanin monomers in the four cultivars, among which, Mincaishu No. 1 contained six types of monomers, Mincaishu No. 2 had nine types of monomers, and Mincaishu No.3 contained ten types of monomers. The main anthocyanin components of the three purple-fleshed potatoes were delphinidin 3-p-coumaroylrutionoside-5-glucoside and peonidin 3-p-feruloylrutinoside-5-glucoside. Mincaishu No.4 contained five types of of anthocyanin components, with cyanidin 3-rutinoside and pelargonidin 3-p-coumaroylrutinoside-5-glucoside were the main components. There were significant differences in the anthocyanin components between the purple-fleshed potato and the red-fleshed potato. The anthocyanin contents in the four potato varieties with colored flesh were 139.77, 95.48, 78.08 and 67.25 mg/100 g FW, respectively, indicating the vast differences among the varieties. The four varieties contained all the six fundamental anthocyanin aglycones and their anthocyanin structures were relatively stable, which can serve as important raw materials of natural pigments and as the parent materials for hybrid breeding. [ABSTRACT FROM AUTHOR]

The color potato has the function of both a food and vegetable. The color potato not only contains various amino acids and trace elements needed by the human body but also contains anthocyanins. Anthocyanins have many functions, such as antioxidation, inflammation inhibition, vision improvement, and cancer prevention, so colored potatoes are deeply loved by consumers and have good market prospects. However, at present, the detection of anthocyanin content in color potatoes mainly depends on chemical methods, which are time-consuming and laborious, so it is necessary to study a fast and accurate detection method. In this study, microscopic hyperspectral equipment was used to collect the spectral information of the outer skin and inner skin of potatoes. The original spectrum, pretreatment spectrum, and characteristic spectrum variables of the outer skin and inner skin were predicted by the convolution neural network (CNN) algorithm and partial least squares regression (PLS) algorithm, respectively, and the performance of the model was evaluated by the prediction set correlation coefficient (Rp), prediction set root mean square error (RMSEP), correction set correlation coefficient (Rc), correction set root mean square error (RMSEC), and residual prediction deviation (RPD). The results revealed that the inner skin Raw + CNN model constructed under raw spectral data is optimal with Rc = 0.9508, RMSEC = 0.0374%, Rp = 0.9461, RMSEP = 0.2361% and RPD = 4.4933. The inner skin Savitzky-Golay (SG) + Detrend (DET) + CNN model constructed from pre-processed spectral data is optimal with Rc = 0.9499, RMSEC = 0.0359%, Rp = 0.9439, RMSEP = 0.2384%, RPD = 4.6516. The inner skin DET + competitive adaptive reweighted sampling (CARS) +CNN model constructed from the feature-based spectral data was optimal with Rc = 0.9527, RMSEC = 0.0708%, Rp = 0.9457, RMSEP = 0.2711%, and RPD = 4.1623. It can be seen that the Rp, RMSEP, Rc, RMSEC, and RPD values for modeling the spectral information of the inner skin were higher than those of the outer skin under the three different spectral data. The prediction accuracy of the model built by the CNN algorithm was better than the conventional algorithm PLS, the application of the CNN algorithm in inner skin can achieve accurate prediction of anthocyanin content in potato. [ABSTRACT FROM AUTHOR]

[Objective] The study aimed to explore the mechanism behind the strong tolerance of colored potatoes to UV-B radiation, and to analyze the molecular mechanism of potatoes response to UV-B radiation through transcriptome analysis, therefore providing theoretical basis for screening genes related to UV-B radiation resistance in potatoes. (Method) The colored potato 'Huaxinyangyu' was treated with UV-B ra- diation throughout the growth period, and tubers at the maturity stage were selected for sequencing analysis via the Illumina HiSeq2500 plat- form. [Result] A total of 232 285 320 effective sequencing reads were obtained, and the percentage of comparison with the reference genome was more than 78.5%, while the percentage of GC content was more than 42.1%. The analysis screened 843 differentially expressed genes (DEGs), including 544 up-regulated genes and 299 down-regulated genes. GO functional analysis showed that DEGs in 'Huaxinyangyu' were mainly enriched in metabolic processes, cellular components and catalytic activities. KEGG enrichment analysis revealed that Huaxin- yangyu' mainly responded to UV-B radiation through the carbohydrate metabolic pathway. The transcription factors involved were mainly ARR-B,AP2-EREBP, MADS, &HLH and NAC, which were related to the response to light signals and environmental stress. [Conclusion] The main pathway involved in the response to UV-B radiation is the carbohydrate metabolism pathway, and the transcription factors ARR-B,AP2- EREBP, MADS, &HLH and NAC all play certain regulatory roles. [ABSTRACT FROM AUTHOR]

IntroductionColored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties.MethodThe current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100– 900 W (blanching using microwave).ResultsFor both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix.DiscussionMicrowaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.

In order to investigate the difference of anthocyanin distribution in potato tuber and explore the most applicable method for sampling economically and scientifically, three colored potato materials, ‘Heijingang (variety)’, ‘21-1 (line)’ and ‘Jianchuanhong (variety)’ with various pigment accumulation were selected for the analysis of the tuber anthocyanin content depend on the size (large, middle and small) and length (longitudinal and the lateral) of the tuber, as well as the angle (transversely, vertically and diagonally) from where the tuber was cut for sampling. The results showed that the distribution of the potato anthocyanins in the same species was significantly different due to the material and size differences (P

Researches on the biosynthesis mechanism of anthocyanins have been widely done in plants, while little information is available on the mechanism of anthocyanins degradation and compositions in anthocyanins. The storage period affects the quality of potatoes. During storage period, the changes in anthocyanins content and composition of colored potato tubers remains unclear. In this study, the contents and components of anthocyanins and reducing sugar content were measured during storage period. Additionally, the relative expression of anthocyanins metabolism related genes (StPAL, StC4H, St4CL, StF3'H, StDFR, StUFGT, StF3'5'H, StANl, and StbHLHl) were analyzed using qRT-RCR. The results showed that with the extension of storage period, the total contents and components of anthocyanins decreased. The relative expression levels of anthocyanins metabolism-related genes were down-regulated, but not StDFR in Heijingang. During storage period, the elevated reducing sugar might affect the anthocyanin content. Overall, these results indicated that a high level of anthocyanin during storage contributed to the high-quality colored potato, providing theoretical basis for breeding new colored potato varieties and manufacture products in future. [ABSTRACT FROM AUTHOR]

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The color potato has the function of both a food and vegetable. The color potato not only contains various amino acids and trace elements needed by the human body but also contains anthocyanins. Anthocyanins have many functions, such as antioxidation, inflammation inhibition, vision improvement, and cancer prevention, so colored potatoes are deeply loved by consumers and have good market prospects. However, at present, the detection of anthocyanin content in color potatoes mainly depends on chemical methods, which are time-consuming and laborious, so it is necessary to study a fast and accurate detection method. In this study, microscopic hyperspectral equipment was used to collect the spectral information of the outer skin and inner skin of potatoes. The original spectrum, pretreatment spectrum, and characteristic spectrum variables of the outer skin and inner skin were predicted by the convolution neural network (CNN) algorithm and partial least squares regression (PLS) algorithm, respectively, and the performance of the model was evaluated by the prediction set correlation coefficient (Rp), prediction set root mean square error (RMSEP), correction set correlation coefficient (Rc), correction set root mean square error (RMSEC), and residual prediction deviation (RPD). The results revealed that the inner skin Raw + CNN model constructed under raw spectral data is optimal with Rc = 0.9508, RMSEC = 0.0374%, Rp = 0.9461, RMSEP = 0.2361% and RPD = 4.4933. The inner skin Savitzky-Golay (SG) + Detrend (DET) + CNN model constructed from pre-processed spectral data is optimal with Rc = 0.9499, RMSEC = 0.0359%, Rp = 0.9439, RMSEP = 0.2384%, RPD = 4.6516. The inner skin DET + competitive adaptive reweighted sampling (CARS) +CNN model constructed from the feature-based spectral data was optimal with Rc = 0.9527, RMSEC = 0.0708%, Rp = 0.9457, RMSEP = 0.2711%, and RPD = 4.1623. It can be seen that the Rp, RMSEP, Rc, RMSEC, and RPD values for modeling the spectral information of the inner skin were higher than those of the outer skin under the three different spectral data. The prediction accuracy of the model built by the CNN algorithm was better than the conventional algorithm PLS, the application of the CNN algorithm in inner skin can achieve accurate prediction of anthocyanin content in potato.

The mouthfeel of mashed potato prepared with steamed purple flesh potato (SPFP) was investigated by measuring tribological and rheological characteristics. Mathematical models describing pre-processes such as drying and grinding associated with physical properties of mashed potato were also explored. The effect of drying temperature (60, 70, 80, and 90°C) on quality changes (moisture and anthocyanin content) of SPFP was successfully described (R2 > 0.9583). The sigmoid model was suitably applied to estimate particle sizes of dried SPFP during grinding (R2 > 0.9864). As the particle size of mashed SPFP increased, friction coefficient increased, and storage and loss modulus decreased. Taste, smoothness, and after-feel sensation were increased as particle sizes decreased, while appearance and odor showed no significant differences. To predict the sensory property using tribology and rheology, the specific conditions were successfully determined (R2 > 0.9926).

The mouthfeel of mashed potato prepared with steamed purple flesh potato (SPFP) was investigated by measuring tribological and rheological characteristics. Mathematical models describing pre-processes such as drying and grinding associated with physical properties of mashed potato were also explored. The effect of drying temperature (60, 70, 80, and 90°C) on quality changes (moisture and anthocyanin content) of SPFP was successfully described (R2 > 0.9583). The sigmoid model was suitably applied to estimate particle sizes of dried SPFP during grinding (R2 > 0.9864). As the particle size of mashed SPFP increased, friction coefficient increased, and storage and loss modulus decreased. Taste, smoothness, and after-feel sensation were increased as particle sizes decreased, while appearance and odor showed no significant differences. To predict the sensory property using tribology and rheology, the specific conditions were successfully determined (R2 > 0.9926). [ABSTRACT FROM AUTHOR]

The flow fields of hot air in the dryer for drying colored potatoes of which characteristics are highly sensitive to the temperature were simulated using computational fluid dynamics (CFD) simulation. The local air velocity decreased as the distance from the flow inlet increased. The mass and heat transfer coefficients increased from 0.666x10-2 m/s to 1.711x 10-2 m/s, and 6.555 W/(m²·K) to 16.834 W/(m2·K), respectively, as the air velocity increased from 0.207 m/s to 1.567 m/s at 60°C. The drying simulation model using the heat and mass transfer model made accurate predictions. The thermal properties of colored potato, such as the thermal conductivity and specific heat, decreased significantly from 0.440 W/(m·K) to 0.034 W/(m·K) and 3906.45 J/(kg·K) to 2198.52 J/(kg·K), respectively, as the moisture content decreased from 78% to 5%. With the variable thermal and physical properties, the heat transfer simulation model made accurate predictions of the hot-air drying characteristics for the colored potatoes, and the RMSE values for all cases were (1.85±0.27)°C. [ABSTRACT FROM AUTHOR]

Colored potatoes have several anthocyanin-based compounds, which provide natural coloration to potatoes. This study examined the composition of phenolic compounds in the colored potatoes developed by the Rural Development Administration, Korea. In addition, this study demonstrated the inhibitory effect of anthocyanin compounds, which are abundantly present in the colored potatoes grown in Korea, on the activities of α-glucosidase and lipase, which are associated with metabolic disorders like diabetes and obesity. This study revealed that the ethyl acetate, anthocyanin-rich, and water fractions could inhibit the enzymatic activity of α-glucosidase, whereas the ethyl acetate fraction inhibited the enzymatic activity in purple potato. Suppression of lipase activity was observed in the anthocyanin-rich fractions of all potatoes. The inhibitory activity of potatoes was evaluated using an in vitro digestion model to assess its applicability as a functional food, and the preservation of activity in all fractions was confirmed where inhibitory activity was detected. This study identified the possible antidiabetic and anti-obesity properties of Korean colored potatoes and provided a strategy for using potatoes as functional foods. • Phenolic and anthocyanin components in Korean-colored potatoes extracts and fractions were identified. • The enzyme activity of α-glucosidase and lipase was observed to be inhibited by extracts and fractions of colored potatoes. • α-glucosidase and lipase were inhibited by Colored potatoes in an in vitro digesting model. • Korean-red potatoes (Hongyoung) increased the possibility of reducing metabolic syndrome, including obesity and diabetes. [ABSTRACT FROM AUTHOR]

Anthocyanin is well-known plant colorant that accounts for the characteristic color of potato tubers and their excellent antioxidant properties. Anthocyanin synthesis involves several enzyme genes and transcription factors. In this paper, the expression of 10 enzyme genes and 11 transcription factors related to anthocyanin biosynthesis in 8 genotypes of colored potato tubers were examined. The results showed that chalcone synthase gene ( CHS ), flavanone 3-hydroxylase gene ( F3H ), dihydroflavonol 4-reductase gene ( DFR ), glutathione S-transferase gene ( GST ), flavonoid 3′,5′-hydroxylase gene ( F3′5′H ) and anthocyanidin synthase gene ( ANS ) play important roles in anthocyanin biosynthesis in colored potato tubers. Further analysis examining the expression correlation between transcription factors and enzyme genes indicated that 4 novel transcription factors, MYB11207 , MYB47415 , MYB79714 and bHLH31926 , may affect anthocyanin synthesis in tubers by regulating the expression of several enzyme genes, especially the MYB member MYB47415 . [ABSTRACT FROM AUTHOR]

Buds of in vitro-grown shoots of two purple-fleshed potato genotypes were successfully cryopreserved by encapsulation-vitrification (Encap-vitri) and droplet-vitrification (Drop-vitri). Optimal time durations of exposure to PVS2 for shoot regrowth of cryopreserved buds were 5-7 h and 6 h for 'E03-2677' and for 'Blue Congo', respectively, in Encap-vitri, and 30-50 min and 40 min for the former and the latter, respectively, in Drop-vitri. Higher rates of shoot regrowth were obtained in 1.5-2.0 mm-buds than in 1.0-1.4 mm-ones in Encap-vitri for 'E03-2677' and 'Blue Congo', while opposite results were found in Drop-vitri. In 'Blue Congo', only apical shoot tips survived and developed into shoots, with one shoot produced in one cryopreserved bud in Encap-vitri and Drop-vitri. In 'E03-2677', survival and shoot regrowth patterns were similar to those of 'Blue Congo' in Encap-vitri. However, both apical and axillary shoot tips survived and developed into two shoots in one bud in Drop-vitri. In 'E03-2677', histological observations revealed only apical shoot tips survived following Encap-vitri, while both apical and axillary shoot tips survived following Drop-vitri. Vegetative growth in shoots regenerated from Encap-vitri and Drop-vitri after 3 weeks of post-thaw culture was significantly lower than that from control, but markedly increased after 6 months of post-thaw culture. In both 'E03-2677' and 'Blue Congo', number of microtubers per shoot, per vessel and ≥3 mm in diameter were significantly greater in shoots regenerated from Encap-vitri than in those from the control. Assessments by ISSR and RAPD of genetic stability did not find any polymorphic bands in regenerants recovered from Encap-vitri and Drop-vitri. To the best of our knowledge, this is the first report on cryopreservation of purple-fleshed potato by vitrification-based procedures. Results reported here would provide valuable basic and technical information on cryopreservation of purple-fleshed potato. [ABSTRACT FROM AUTHOR]

Introduction: Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties., Method: The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100- 900 W (blanching using microwave)., Results: For both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix., Discussion: Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2023 Saini, Kaur, Aggarwal and Dhiman.)

To gain insights into the regulatory networks related to anthocyanin biosynthesis and identify key regulatory genes, we performed an integrated analysis of the transcriptome and metabolome in sprouts germinated from three colored potato cultivars: light-red Hongyoung, dark-purple Jayoung, and white Atlantic. We investigated transcriptional and metabolic changes using statistical analyses and gene-metabolite correlation networks. Transcript and metabolite profiles were generated through high-throughput RNA-sequencing data analysis and ultraperformance liquid chromatography quadrupole time-of-flight tandem mass spectrometry, respectively. The identification and quantification of changes in anthocyanin were performed using molecular formula-based mass accuracy and specific features of their MS2 spectra. Correlation tests of anthocyanin contents and transcriptional changes showed 823 strong correlations (correlation coefficient, R2>0.9) between 22 compounds and 119 transcripts categorized into flavonoid metabolism, hormones, transcriptional regulation, and signaling. The connection network of anthocyanins and genes showed a regulatory system involved in the pigmentation of light-red Hongyoung and dark-purple Jayoung potatoes, suggesting that this systemic approach is powerful for investigations into novel genes that are potential targets for the breeding of new valuable potato cultivars. [ABSTRACT FROM AUTHOR]

Special primer designs were based on the sequences of key genes in the anthocyanin biosynthetic pathway in higher plants. The key genes expressions were studied in different color tubers by RT-PCR technique. There were five genes flavonoid 3 ',5'-hyroxylase,dihydroflavonol 4-reductase, flavonoid 3-O-glucosyltransferase, flanonoid 5-O-glucosyltransferase,AN1, methyltransferase, glutathione S-transferase, AN2 and AN1 genes, which were related to potato tuber color expression. There were 8 key genes involved in the anthocyanin synthesis which had not been reported in potato. Our research found their homologous sequence in potato based on the petunia gene sequences. The expression products of these homologous sequences were detected in potato. The results could be very useful for the genetic clones generated in near future. [ABSTRACT FROM AUTHOR]

This article presents information on a study on the isolation and characterization of four p-coumaroyl anthocyanins from the tuber epidermis of a colored potato cultivar, known as solanum tuberosum L. cv Jayoung. It offers a description of the cultivar and discusses the structure elucidation of the anthocyanins.

The article examines the effects of red potato flakes on serum antioxidant potential and hepatic mRNA in rats. It shows that the serum thiobarbituric acid-reactive substances concentration and hepatic superoxide dismutase mRNA level in rats fed with red potato flakes were significantly lower and higher respectively than those in control rats.

The article focuses on the study conducted in Japan regarding significance of red potato extract (RPE) in protecting D-Galactosamine-induced liver injury in rats. The authors discuss the protective effects of red potato extract as a functional food showing anti-hepatotoxicity. Moreover, they concluded that the anthocyanin concentration of RPE in the current research is not enough to protect against liver injury.

This study was performed to evaluate and compare the antioxidant substance content and antioxidant activities of white (Superior) and colored (Hongyoung, Jayoung, Jasim, Seohong, and Jaseo) potatoes. The potatoes were extracted with 80% ethanol and were evaluated for the total polyphenol, flavonoid, and anthocyanin contents and for 1,1-diphenyl- 2-picrylhydrazyl (DPPH)/2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferrous metal ion chelating effect. The total polyphenol, flavonoid, and anthocyanin contents of Hongyoung and Jayoung were higher than white and other colored potatoes. All colored potato extracts, except for Jaseo and Seohong, showed higher ABTS radical scavenging activities than the general white potato extract. Hongyoung and Jayoung had the highest ABTS and DPPH radical scavenging activities. Optical density values for the reducing power of Jayoung and Jaseo at concentration of 2 mg/mL were 0.148 and 0.090, respectively. All colored potato extracts had lower ferrous metal ion chelating effect than the white potato. A significant (P<0.05) positive correlation was observed between total polyphenol content and total flavonoid content (r=0.919), anthocyanin content (r=0.992), and ABTS radical scavenging activity (r=0.897). Based on these results, this research may be useful in developing the Hongyoung and Jayoung cultivars with high antioxidant activities.

To gain insights into the regulatory networks related to anthocyanin biosynthesis and identify key regulatory genes, we performed an integrated analysis of the transcriptome and metabolome in sprouts germinated from three colored potato cultivars: light-red Hongyoung, dark-purple Jayoung, and white Atlantic. We investigated transcriptional and metabolic changes using statistical analyses and gene-metabolite correlation networks. Transcript and metabolite profiles were generated through high-throughput RNA-sequencing data analysis and ultraperformance liquid chromatography quadrupole time-of-flight tandem mass spectrometry, respectively. The identification and quantification of changes in anthocyanin were performed using molecular formula-based mass accuracy and specific features of their MS(2) spectra. Correlation tests of anthocyanin contents and transcriptional changes showed 823 strong correlations (correlation coefficient, R (2)>0.9) between 22 compounds and 119 transcripts categorized into flavonoid metabolism, hormones, transcriptional regulation, and signaling. The connection network of anthocyanins and genes showed a regulatory system involved in the pigmentation of light-red Hongyoung and dark-purple Jayoung potatoes, suggesting that this systemic approach is powerful for investigations into novel genes that are potential targets for the breeding of new valuable potato cultivars., (© The Author 2016. Published by Oxford University Press on behalf of the Society for Experimental Biology.)