The researchers studied how the structure of starch in potatoes changes as they grow. They found that the size and distribution of amylopectin molecules varied during growth. Different types of chains in the starch increased or decreased as the potatoes matured. The starch properties like pasting, gelatinization, and digestibility also changed with growth. Starch harvested early had more resistant starch. The swelling power and solubility of the starch peaked at 42 days. The study shows that the physical and chemical properties of potato starch are influenced by its fine structure.