Article

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.