Crisping Seed Potatoes

Sector: Crisps, Berries: Few berries, Dormancy period: Medium, Emergence: Normal, Metrubuzin sensitivity: Moderately sensitive, Foliage development: Strong, Internal bruising: Moderate sensitive Little Potato disorder Moderate sensitive Dry matter content 25,7 Maturity Medium late PCN Resistance Ro1 Resistant PCN Resistance Ro2/3 ... Read more...

Maincrop crisp variety. Low content of reducing sugar, excellent frying quality. Medium high yield. About 26% dry matter content. Long term storage not recommended. Even after storage, tubers have a low content of reducing sugars, therefore excellent for crisps and other processing products. Read more...

Maincrop processing variety. Suitable for dehydration and crisps. Excellent processing quality even after cold storage at 4 degrees C. Very suitable for long term storage. High yields. Read more...

Main crop crisping variety suitable for cold storage at 4 degrees C. Good yield potential. Starch content about 20%. Tubers have a low content of reducing sugars even after storage at cold temperatures. Very suitable for crisps and other processed products. Moderate resistance to bruising and damage. Read more...

Excellent chipping potato. High resistance to bruising. Good yield. Starch contentabout 18%. Read more...

Very good storability. Very suitable for crisps and dehydrated potato products at early harvest. Good yield. Read more...

Good crisping potato, but also suitable for chipping and export. High dry matter. Low sugars. Read more...

Has the ability to resist sloughing even though dry matter content is quite high. Resistant to cool temperateue sweetening. Low reducing sugars. Medium-high dry matter. Moderate to high yield from mid-season. Read more...

Suitable for processing into French fries and crisps. A crisping potato with low sugar content and high dry matter content. Shows good resistance to cool temperature sweetening. Potential for baking. Suitable for long term storage. Read more...

Excellent chip quality. Ability to chip from long-term storage at 45 degrees F. Also suitable for table stock. Low sugar accumulation in storage and capability to recondition following cold storage. Low incidence of internal problems. Good early yields. Read more...

Chip quality very good and will produce an acceptable chip colour from storage temperatures above 45 degrees. Good storage quality. Above average yields. Read more...

White fleshed tubers with a high dry matter content, suitable for crisping straight off the field. Read more...

Floury texture. Little to slight discolouration after cooking. Suitable for crisps. Very high dry matter content. Rather susceptible to internal bruising. Read more...

Floury texture. Slight discolouration after cooking. Blackening. Suitable for crisps. Rather good resistance to internal bruising. Good to medium dry matter content. Read more...

Very suitable for processing into crisps and dried products. No discolouration after cooking. Somewhat susceptible to internal bruising and mechanical damage. Read more...