## 3 Results
### Identification of Individual Phenolic Compounds in Whole and Wounded Potatoes
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Temperature** **(\({}^{\circ}\)C)**} & \multirow{2}{*}{**Sample**} & \multicolumn{4}{c}{**Concentration (mg/kg) 1,2**} \\ \cline{3-6}  & &
\begin{tabular}{c} **Storage** \\ **Time (h)** \\ \end{tabular} & **CGA** & **neo-CGA** & **crypto-CGA** & **3,5-diCQA** \\ \hline \multirow{6}{*}{10} & Control 3  & 0 & 8.14 \(\pm\) 0.6 f & 7.99 \(\pm\) 0.3 e & 12.19 \(\pm\) 0.9 f,g & 8.11 \(\pm\) 0.4 d,e \\ \cline{2-6}  & \multirow{3}{*}{Wholes} & 96 & 9.24 \(\pm\) 0.4 e,f & 7.75 \(\pm\) 0.2 e & 15.59 \(\pm\) 0.5 c,d,e,f & 7.55 \(\pm\) 0.1 e,f \\  & & 120 & 12.15 \(\pm\) 0.4 e,f & 22.51 \(\pm\) 0.9 c,d & 11.43 \(\pm\) 0.6 g & 7.58 \(\pm\) 0.1 e,f \\  & & 144 & 11.26 \(\pm\) 0.4 e,f & 18.37 \(\pm\) 0.4 d & 11.00 \(\pm\) 0.3 g & 9.29 \(\pm\) 0.3 b,c \\  & & 168 & 10.69 \(\pm\) 0.3 e,f & 22.53 \(\pm\) 1.2 c,d & 11.66 \(\pm\) 0.7 g & 9.04 \(\pm\) 0.6 c \\ \cline{2-6}  & \multirow{3}{*}{Pie-cuts} & 96 & 49.81 \(\pm\) 3.4 d & 21.12 \(\pm\) 0.8 d & 18.12 \(\pm\) 1.4 b,c,d & 6.92 \(\pm\) 0.1 f \\  & & 120 & 134.0 \(\pm\) 9.7 b,c & 64.90 \(\pm\) 5.7 a & 15.64 \(\pm\) 0.4 c,d,e,f & 7.45 \(\pm\) 0.2 e,f \\  & & 144 & 133.14 \(\pm\) 10.8 b,c & 47.95 \(\pm\) 4.3 b & 18.18 \(\pm\) 4.0 b,c,d & 7.40 \(\pm\) 0.2 e,f \\  & & 168 & 139.12 \(\pm\) 6.0 b & 61.63 \(\pm\) 6.6 a & 16.62 \(\pm\) 1.4 c,d,e & 7.20 \(\pm\) 0.0 f \\ \hline \multirow{6}{*}{20} & \multirow{3}{*}{Wholes} & 96 & 10.42 \(\pm\) 0.4 e,f & 8.92 \(\pm\) 0.2 e & 14.53 \(\pm\) 1.1 d,e,f,g & 9.00 \(\pm\) 0.1 c \\  & & 120 & 21.44 \(\pm\) 1.3 e & 24.39 \(\pm\) 0.5 c,d & 13.59 \(\pm\) 0.3 e,f,g & 10.08 \(\pm\) 0.4 a,b \\  & & 144 & 13.12 \(\pm\) 1.0 e,f & 23.56 \(\pm\) 4.0 c,d & 22.55 \(\pm\) 1.1 a & 10.77 \(\pm\) 0.6 a \\  & & 168 & 12.19 \(\pm\) 0.4 e,f & 29.22 \(\pm\) 1.5 c & 13.34 \(\pm\) 0.9 e,f,g & 9.89 \(\pm\) 0.3 b \\ \cline{2-6}  & \multirow{3}{*}{Pie-cuts} & 96 & 121.83 \(\pm\) 4.1 c & 17.68 \(\pm\) 3.2 d & 25.41 \(\pm\) 2.5 a & 8.07 \(\pm\) 0.3 d,e \\  & & 120 & 164.68 \(\pm\) 8.2 a & 18.83 \(\pm\) 0.6 d & 21.27 \(\pm\) 0.9 b & 8.52 \(\pm\) 0.4 c,d \\  & & 144 & 126.87 \(\pm\) 9.3 b,c & 22.50 \(\pm\) 2.3 c,d & 18.47 \(\pm\) 1.4 b,c & 7.20 \(\pm\) 0.1 e,f \\  & & 168 & 121.9 \(\pm\) 1.7 c & 23.71 \(\pm\) 2.0 c,d & 20.89 \(\pm\) 1.9 b & 9.04 \(\pm\) 0.4 c \\ \hline \multicolumn{6}{c}{Significance 4  & & *** & *** \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Concentration of chlorogenic acid isomers in whole and pie-cut potatoes during storage at 10 \({}^{\circ}\)C or 20 \({}^{\circ}\)C for 168 h.  
When evaluating the total concentration of CGAs (calculated as the sum of CGA, neo-CGA, and crypto-CGA content), the highest accumulation of total CGAs was detected on pie-cuts stored for 120 h at both temperatures (10 \({}^{\circ}\)C and 20 \({}^{\circ}\)C), showing increases of around 511% when compared with the CBS. Interestingly, although the total amount of CGAs in pie-cuts stored for 10 \({}^{\circ}\)C and 20 \({}^{\circ}\)C was similar, differences in the CGAs' profile was observed. For instance, pie-cuts stored at 10 \({}^{\circ}\)C for 120 h showed a higher neo-CGA accumulation when compared with samples stored at 20 \({}^{\circ}\)C, whereas pie-cuts stored at 20 \({}^{\circ}\)C showed a higher accumulation of CGA. Thereafter, samples stored at 10\({}^{\circ}\)C maintained the increase in CGA content, whereas for samples stored at 20\({}^{\circ}\)C, a decrement began after 120 h of storage.