HomepageHomepage
Accession data
Passport data
Subsets and core collections
Characterization and Evaluation datasets
Crop descriptor lists
Directory
Highlighted crops
Provenance of PGRFA
Data providers to Genesys
PGRFA networks in Genesys
Bibliography
Resources
About Genesys
Recent activity
Join Genesys
Citation and attribution
Contact us
Accession documentation
Genesys API
BrAPI
My List
Login

Potato-variety descriptors

1985
Crop
potato
Publisher
IBPGR
Bibliographic citation

CEC, IBPGR. (1985). Potato-variety descriptors. International Board for Plant Genetic Resources, Rome; Programme Committee on Plant Productivity, Brussels, Belgium.

Version
1985
Earliness of foliage maturity
Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

1

Very late

3

Late

5

Intermediate

7

Early

9

Very early

Growth Habit
Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

1

Extremely Erect

3

Erect

5

Semi-erect

7

Prostorate

9

Very prostorate

Foliage cover
Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

1

Very poor Sparse

3

Poor

5

Moderate

7

Good

9

Very good Dense

Flower frequency
Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

1

Extremely rare

3

Rare

5

Occasional

7

Frequent

9

Very frequent

Flower colour

State verbally

Original language
English
Classification
Characterization
Data type
Free text
Pollen fertility
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very low or sterile

3

Low

5

Moderate

7

High

9

Very high

Berry number per plant
Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

1

Extremely rare

3

Rare

5

Occasional

7

Frequent

9

Very frequent

Tuber shape

State verbally

Original language
English
Classification
Characterization
Data type
Free text
Skin colour

State verbally

Original language
English
Classification
Characterization
Data type
Free text
Eye colour

State verbally

Original language
English
Classification
Characterization
Data type
Free text
Light sporout colour

State verbally

Original language
English
Classification
Characterization
Data type
Free text
Flesh colour

State verbally

Original language
English
Classification
Characterization
Data type
Free text
Eye depth
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very deep

3

Deep

5

Medium

7

Shallow

9

Very shallow

Skin texture
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very rough

3

Rough

5

Intermediate

7

Smooth

9

Very smooth

Dormancy
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very short

3

Short

5

Medium

7

Long

9

Very long

Resistance to external damage
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very susceptible

3

Susceptible

5

Moderate

7

Resistant

9

Very resistant

Resistant to internal bruising
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very susceptible

3

Susceptible

5

Moderate

7

Resistant

9

Very resistant

Storageability
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very poor

3

Poor

5

Moderate

7

Good

9

Very good

Tuber glycoalkaloid
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very high

3

Hgh

5

Moderate

7

Low

9

Very low

Cooking type
Original language
English
Classification
Characterization
Data type
Coded
CodeTermDescription
AFirm,Slade type
BFairly firm,Multi-purpose type
CMealy,Floury-type
DVery mealy,Floury-type
After cooking blackening
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Severe

3

Hugh

5

Medium

7

Low

9

Extremely low

Frying colour
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very dark

3

Dark

5

Medium

7

Pale

9

Very pale

Crisp suitability
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very poor

3

Poor

5

Medium

7

Good

9

Very good

French fry suitability
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very poor

3

Poor

5

Medium

7

Good

9

Very good

Enzymic browning
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Sever

3

High

5

Medium

7

Low

9

Very low

Dry matter content
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very low

3

Low

5

Medium

7

High

9

Very high

Starch content
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very low

3

Low

5

Medium

7

High

9

Very high

Protein content
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very low

3

Low

5

Medium

7

High

9

Very high

Yield potential
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very low

3

Low

5

Medium

7

High

9

Very high

Adaptability
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very narrow

3

Narrow

5

Medium

7

Wide

9

Very wide

Rate of bulking
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very slow

3

Slow

5

Medium

7

Fast

9

Very fast

Tuber number per plant
Original language
English
Classification
Characterization
Data type
Scale
0
1
2
3
4
5
6
7
8
9

Legend:

1

Very few

3

Few

5

Medium

7

Many

9

Very many

Tuber size
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very small

3

Small

5

Medium

7

Large

9

Very large

tuber uniformity
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very variable

3

Variable

5

Medium

7

Uniform

9

Very uniform

Secondary growth
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very high tendency

3

High tendency

5

Medium

7

Low tendency

9

Very low tendency

Hollow heart
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very high tendency

3

High tendency

5

Medium

7

Low tendency

9

Very low tendency

Growth cracking
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very high tendency

3

High tendency

5

Medium

7

Low tendency

9

Very low tendency

Tuber greening before harvest
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very high tendency

3

High tendency

5

Medium

7

Low tendency

9

Very low tendency

Length of stolons
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very long

3

Long

5

Medium

7

Short

9

Very short

Stolon attachment
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very strong Persistent

3

Strong

5

Medium

7

Loose

9

Very loose

Internal rust spot
Original language
English
Classification
Characterization
Data type
Scale
1
2
3
4
5
6
7
8
9

Legend:

1

Very strong tendency Frequent

3

Frequent

5

Medium

7

Infrequent

9

Very weak tendency Infrequent

Table of contents
Earliness of foliage maturity
Growth Habit
Foliage cover
Flower frequency
Flower colour
Pollen fertility
Berry number per plant
Tuber shape
Skin colour
Eye colour
Light sporout colour
Flesh colour
Eye depth
Skin texture
Dormancy
Resistance to external damage
Resistant to internal bruising
Storageability
Tuber glycoalkaloid
Cooking type
After cooking blackening
Frying colour
Crisp suitability
French fry suitability
Enzymic browning
Dry matter content
Starch content
Protein content
Yield potential
Adaptability
Rate of bulking
Tuber number per plant
Tuber size
tuber uniformity
Secondary growth
Hollow heart
Growth cracking
Tuber greening before harvest
Length of stolons
Stolon attachment
Internal rust spot