Variety traits

Starch content of potato

Solanum tuberosum L.

Starch content is a key varietal trait of potatoes, determining culinary quality and processing suitability. The indicator varies from 10% to 30% and is measured primarily by the hydrostatic method.

In the reference 565 varieties crop Potato, where this is mentioned in the description.

To estimate starch content, the density method is used, based on the correlation between the mass of the tuber in air and in water. Values below 13% characterize low starch content, 13% to 25% indicate medium, and values above 25% are considered high.

Starch accumulation depends on varietal characteristics, maturity stages, and agronomic practices. Excessive nitrogen nutrition and chlorine-containing potassium fertilizers decrease starch content, whereas the application of phosphorus and magnesium stimulates its increase. During storage, starch undergoes hydrolysis, which reduces its content.

High starch content leads to the mealiness of tubers, which is important for mashed potatoes and industrial starch production. Low starch content is characteristic of varieties with a firm, waxy texture that do not disintegrate when boiled and are preferred for use in salads and for frying.

General information about the subject — on the page Starch content.

Sources8

Varieties of Potato mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

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