Suitability for French fries, chipping, starch
Suitability for French fries, chipping, starch
- the European Cultivar Potato Database: French fry suitability (780 clones), Frying colour (370 clones), Crisp suitability (830 clones) and Enzymatic browning (40 clones).
- the British Potato Varieties Database, select Bakers, French fry, Crisping, Salad, Table or Processing (starch/flake)
- varieties in the Netherlands NIVAP , select Suitable for or Cooking type
- French catalogue , criteria, select: Groupe culinaire
- Neiker: 220 observations in downloadable data set (varieties) on after cooking Blackening, crisp suitability & french fry suitability.
- 63 clones at NordGen (Chips (crisps) suitability only)
- GLKS (IPK): data on chipping colour of 788 acc. not yet on-line, but downloadable in a combined data set of the European potato genebanks.
- CGN: reducing sugar content data on 245 acc. as download or for online search . Reducing sugars cause non-enzymatic browning.
- GRIN: phenolic content data on 59 acc.
- CIP advanced clones with chipping colour data.
Dry matter content
Starch content
Amylose content
Amylose content
- CGN: observations on tubers of 64 acc. as download or for online search . Data source (in German).
- GLKS (IPK): data on 949 acc. not yet on-line, but downloadable in a combined data set of the European potato genebanks.
- GRIN: data on 360 acc: relevant webpage.
Total glycoalkaloid content
Total glycoalkaloid content
- CGN: contents in tubers and some leaf samples of 17 acc. (as BGRC accession numbers) on page 151 of van Gelder et al. 1988 doi: 10.1007/BF00043378
- GRIN: TGA content data for 600 acc. (foliar; some overlap) and 110 acc. (content in tubers).
- the European Cultivar Potato Database data on Tuber glycoalkaloid in 80 clones/cultivars.
- 60 clones at NordGen.
Dormancy
Resistance against internal bruising
Resistance against Internal bruising
Susceptibility to internal rust spot
Susceptibility to internal rust spot
