Abstract:

The quality of different kinds of fried special potato were studied by screening and comparing characters, intended to product high yield and high quality potato variety that comply with special requirements for chip machining on potato tuber. The result showed that the ‘Atlantic’ had higher yield and batter processing properties, but lower stress and disease resistance. The integrated quality of potato varieties ‘Shepody’, ‘Dongnong305’ and LK99 is second to the ‘Atlantic’. Take all factors, tuber, quality, yield, disease resistance, and procreating time, into consideration, and compared with others, the ‘Atlantic’ suit for processing better.