## 3 Results  
### Identification of Individual Phenolic Compounds in Whole and Wounded Potatoes  
The tentative identification of phenolic compounds in potato tubers was performed by HPLC-DAD (Figure 1). Phenolic compounds identified included CGA, neo-CGA, crypto-CGA, 3,5-diCQA, \(p\)-CA, and FA. The results agreed with previous studies reporting the phenolic profiles of potato tubers [8; 9; 10]. Chromatograms of wounded potatoes were qualitatively similar after 96 h of storage at 10 \({}^{\circ}\)C (Figure 1B) and 20 \({}^{\circ}\)C (Figure 1C), whereas a significant increase in most phenolics was detected in wounded potatoes when compared with whole potatoes (Figure 1A). Whole potatoes showed the presence of neo-CGA, crypto-CGA, and 3,5-diCQA at low concentrations. Moreover, wounded potatoes stored for 96 h showed an additional compound (peak 6) which corresponded to the FA. Likewise, pie-cuts stored at 20 \({}^{\circ}\)C also presented the accumulation of \(p\)-CA. Effects of Wounding Stress and Storage Temperature on the Accumulation of Individual Phenolic Compounds in Potatoes  
The quantification of individual phenolics before and during the storage of the control (whole potatoes) and wounded potatoes (pie-cuts) is shown in Table 1. All the factors evaluated significantly affected CGA content in the potatoes. The highest CGA accumulation was observed in pie-cuts stored at 20 \({}^{\circ}\)C for 120 h, which was 1923.1% higher when compared with the control before storage (CBS). After 120 h of storage, the concentration of CGA started to decrease in samples stored at 20 \({}^{\circ}\)C. The results also indicated that a higher temperature accelerates the accumulation of CGA, since the concentration of CGA in pie-cuts stored at 20 \({}^{\circ}\)C for 96 h showed a 144.6% higher CGA when compared with pie-cuts stored at 10 \({}^{\circ}\)C for the same storage time. Figure 1: Typical HPLC-PDA chromatograms (shown at 320 nm) from methanol extracts of pie-cut potatoes before (**A**) and after 96 h of storage at 10 \({}^{\circ}\)C (**B**), and 20 \({}^{\circ}\)C (**C**). Identification of individual phenolic compounds in the potatoes was based on their retention time and spectra characteristics (\(\lambda\) max) when compared with authentic standards (**D**). All the interactions between the factors evaluated (wounding stress, temperature, and storage time) significantly affected the concentration of neo-CGA in the potatoes. The highest accumulation of neo-CGA was observed in pie-cuts after 120 h of storage at 10 \({}^{\circ}\)C, showing 712.2% higher levels when compared with the CBS. Regarding crypto-CGA, its concentration was significantly affected (\(p<0.001\)) by wounding stress, temperature, and storage time (\(p=0.0058\)). Likewise, except for the interaction between wounding stress \(\times\) temperature, all other interactions between the factors evaluated (wounding stress, temperature, and storage time) significantly (\(p<0.01\)) affected crypto-CGA content in potato samples. Whole potatoes stored at 10 \({}^{\circ}\)C did not show changes in the concentration of crypto-CGA during storage. However, when the whole tissue was stored at 20 \({}^{\circ}\)C for 144 h, a higher crypto-CGA (84.9%) was observed when compared with the CBS. Moreover, the accumulation of crypto-CGA was acerated by the application of wounding stress in the potatoes, where samples stored for 96 h at 20 \({}^{\circ}\)C showed a 108.4% higher content when compared with the CBS. Finally, the 3,5-diCQA content was significantly affected (\(p<0.001\)) by wounding stress, temperature, and storage time. As observed for crypto-CGA, except for the interaction between wounding stress and temperature, all other interactions between the evaluated factors significantly affected 3,5-diCQA content in potato samples. Only a mild increase (32.8%) in the concentration of 3,5-diCQA was observed in the whole tissue stored at 20 \({}^{\circ}\)C for 144 h.