# The Impact of Effective Microorganisms on Flesh Color and Chemical Composition of Raw Potato Tubers
## 3 Results
### Relationships between Flesh Color Indices and the Chemical Composition of Raw Potato Tuber Flesht
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c} \hline \hline \multirow{3}{*}{**Trait**} & \multicolumn{8}{c}{**Significance of the Influence**} & \multicolumn{8}{c}{**Percentage of Variance Share in the Total Variance**} \\ \cline{2-13}  & \multirow{2}{*}{**Varies**} & \multirow{2}{*}{**Vears**} & \multirow{2}{*}{**Cultivation**} & \multicolumn{2}{c}{**Varies \(\times\)**} & \multicolumn{2}{c}{**Cultivations**} & \multicolumn{2}{c}{**Varieties \(\times\)**} & \multicolumn{2}{c}{**Cultivation**} & \multicolumn{2}{c}{**Varieties \(\times\)**} & \multicolumn{2}{c}{**Cultivation**} & \multicolumn{2}{c}{**Varieties \(\times\)**} & \multicolumn{2}{c}{**Cultivation**} \\  & & & & **Cultivation** & **Practices** & \(\times\)** & **Cult. Practice** & **Varies** & **Vears** & **Cultivation** & **Practices** & **Cultivation** & **Practices** & **Vears** \\ \cline{2-13}  & & & & **Practices** & **Vears** & \(\times\)** & **Vears** & & & & & & & & & \\ \hline L\({}^{*}\) & **\(\infty\) & **\(\infty\) & **\(\infty\) & **\(\infty\) & **\(\infty\)** & **\(\infty\)** & 22.8 & 15.7 & 8.7 & 23.0 & 11.2 & 17.8 \\ \hline a\({}^{*}\) & **\(\infty\) & **\(\infty\) & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & 23.3 & 6.2 & 9.6 & 15.3 & 15.7 & 29.2 \\ \hline b\({}^{*}\) & **\(\infty\) & **\(\infty\) & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & 17.5 & 8.5 & 6.4 & 15.9 & 16.8 & 34.9 \\ \hline DM & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & 5.7 & 8.6 & 11.4 & 22.8 & 34.3 & 17.1 \\ \hline Starch & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & 5.4 & 8.2 & 10.9 & 23.6 & 3.4 & 36.9 \\ \hline Vitamin C & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & 6.3 & 9.4 & 2.8 & 25.1 & 37.6 & 18.8 \\ \hline Total sugars & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & 10.2 & 15.3 & 20.3 & 40.7 & 61.0 & 30.5 \\ \hline Reducing sugars & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & 5.7 & 8.8 & 11.4 & 22.9 & 34.1 & 17.0 \\ \hline Saccharose & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & **\(\infty\)** & 4.7 & 7.0 & 9.4 & 18.7 & 28.1 & 14.0 \\ \hline \hline \end{tabular} \({}^{*}\)Significant at \(p\lesssim 0.05\)* significant at \(p\lesssim 0.01\).  
\end{table} 
Table 12. Influence of varieties, cultivation practices, years, and their interactions on the color parameters of raw potato flesh, DM, starch, total sugars, reducing sugars, asccharose and their percentage share of total variance. The relationships between the analyzed physicochemical properties of potato tubers were assessed using [PERSON]'s simple correlation coefficient (Table 14). This coefficient determines the level of linear dependence between random variables. The greater its absolute value, the stronger the linear relationship between the variables. The largest, strong, positive relationship was observed between total sugars and reducing sugars and sucrose (r = 0.99; 0.98), and reducing sugars and sucrose (r = 0.99) could explain a strong inter-correlation. The L* parameter of the color of tuber flesh turned out to be negatively related to the content of reducing sugars and total sugars and sucrose (r = \(-\)0.46). Moreover, the parameter b* of the flesh color was slightly negatively related to the content of these sugars in potato tubers (r = \(-\)0.27). Tuber dry matter content was strongly positively correlated with the content of starch (r = 0.77) and vitamin C (r = 0.88), but negatively correlated with the content of total sugars (r = \(-\)0.53) (Table 14). The regression equations were calculated according to the formula \(y=a+bx\), where \(y\) is the dependent variable, \(a\) the intercept, \(b\) the value of the regression coefficient, and \(x\) is the independent variable.