
Keywords: Delphinidin-3-O-glucoside; Petunidin 3-(p-coumaroylrutinoside) 5-glucoside; Peonidin; Chlorogenic acid; Neochlorogenic acid; Food analysis; Food composition; Fertilisation; Nitrogen; Potassium; Blue potato; Polyphenolics; Anthocyanins; Antioxidant capacit