Table potatoes for fresh consumption are classified by culinary types (A, B, C, D) depending on their disintegration and flesh texture. Key quality indicators include appearance, shallow eyes, starch content of up to 18–20%, and resistance of the flesh to darkening.
In the reference
158
varieties
crop Potato,
where this is mentioned in the description.
For potatoes, fresh consumption corresponds to the category of table varieties, which are evaluated by taste and behavior during heat treatment. The culinary classification divides varieties into type A with firm flesh, type B with moderate disintegration, type C with high flouriness, and type D, which disintegrates completely.
The quality of table potatoes is determined by strict standards: tubers must be mature, clean, dry, and free from mechanical damage and signs of greening. Important characteristics include uniform shape with shallow eyes, starch content in the range of 18–20%, and the absence of flesh darkening during culinary processing.
General information about the subject — on the page
Fresh market use.
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.