Mansor Hamed

1 Introduction Potato (Solanum tuberosum L.) is one of the world's most important staple crops, serving diverse end uses in the fresh market and processed food sectors (Dolničar 2021). Texture is a critical quality attribute in potato-based food products, influencing consumer acceptance through its impact on firmness, and sensory perception, including mouthfeel, palatability, and perceived freshness (Bettelheim and Sterling 1955; Hu et al. 2024).