Ascorbic acid, better known as vitamin C, is a crucial nutrient in the human diet. It performs many physiological functions in its primary roles as an electron donor and antioxidant. Vitamin C has been directly linked to collagen formation, iron absorption, cancer prevention, immunomodulation, and maintenance of normal nerve function. It is suspected to decrease the likelihood of strokes, cataracts, hypertension, and lead toxicity. Vitamin C deficiency leads to a condition called scurvy, accompanied by a weakening of blood vessels, bones and connective tissues, hair and tooth loss, joint swelling, and eventually death. Intake of vitamin C is considered inadequate, even among some parts of the population in developed countries where diet is not restricted, but more especially for at-risk populations in developing countries. Potatoes are an important worldwide source of vitamin C, contributing about 20% of the dietary intake in Europe. They are a vital source of vitamin C not only because of relatively high content, but because they can be stored, leading to consistent availability. Any improvement in the vitamin C content of potato products will have a beneficial impact on human nutrition. A three-pronged approach can be used to increase the vitamin C content of potatoes involving breeding, improved crop management, and modification of cooking processes. Breeding has tremendous potential for increasing vitamin C content in tubers as evidenced by research results in studies documenting germplasm variability and inheritance patterns. Management research may define practices that will slow the natural decline that occurs near the end of field growth and storage, a response partially conditioned by plant stress. Research into cooking procedures may help reduce the oxidative and enzymatic degradation of vitamin C that results from exposure to moisture, heat, and air.Resumen El ácido ascórbico, mejor conocido como vitamina C, es un nutriente imprescindible en la dieta humana. Realiza muchas funciones cuyo principal rol es como donante de electrones y antioxidante. La vitamina C ha sido directamente ligada a la formación de colágeno, absorción de hierro, prevención de cáncer, modulación inmunológica y mantenimiento de la función nerviosa. Parece que disminuye la posibilidad de ataques de apoplejía, cataratas, hipertensión y toxicidad por plomo. La deficiencia de vitamina C produce escorbuto, acompañado por un debilitamiento de las venas, huesos y tejido conectivo, pérdida de pelo y dientes, hinchazón de las articulaciones y eventualmente la muerte. El consumo de vitamina C es considerado inadecuado, aún entre parte de la población en los países en desarrollo. La papa es una importante fuente de vitamina C a nivel mundial que contribuye con un 20% del consumo dietético en Europa. Además es una fuente vital de vitamina C no solo por su alto contenido, sino porque puede ser almacenado, contribuyendo a una permanente disponibilidad. Cualquier mejora en el contenido de vitamina C de los productos de papa tiene un impacto bené...