Dry matter content is a key indicator of tuber quality, determining nutritional value, culinary properties, and suitability for industrial processing.
In the reference
509
varieties
crop Potato,
where this is mentioned in the description.
The dry matter content in potatoes is expressed as a percentage of the total tuber weight. Since starch accounts for 70–80% of all dry matter, an indirect method of determining specific gravity by weighing tubers in water and air is often used for assessment. The following classification is adopted: low content (less than 22%), medium (22–25%), and high (more than 25%); varieties with high levels of this indicator are preferred for the production of chips and french fries.
High dry matter content (above 18–20%) contributes to better boiling properties, but makes tubers more sensitive to mechanical damage and bruising. The indicator is influenced by agronomic factors: an excess of nitrogen and chloride-containing fertilizers at late growth stages reduces dry matter accumulation, while magnesium deficiency and drought during the tuberization period negatively affect the final product quality.
General information about the subject — on the page
Dry matter.
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.