| | Source |
| Character | [9] | [20] | [23] |
|
| n/v | Data source | 9 | 20 | 23 |
| n/v | Plant material maintained as | 2 | 2 | 1 |
| Plant health directive EC77/93, requirements | 2 | 2 | - |
| Country of origin | 178 | 178 | - |
| n/v | Sample status | 5 | 5 | 5 |
|
| Maturity | 1 | - | - |
| Foliage cover | 7 | - | - |
| n/v | Flower colour | 1 | - | - |
| Flower frequency | 7 | - | - |
| Berries | 7 | - | - |
| Pollen fertility | - | - | 1 |
|
| n/v | Tuber skin colour | 1 | - | - |
| n/v | Primary tuber flesh colour | 3 | - | - |
| Tuber shape | 2 | - | - |
| Tuber eye depth | 6 | - | - |
| Tuber skin texture | 7 | - | - |
|
| Yield potential | 8 | - | 7 |
| Tuber size | 5 | - | - |
| Tuber shape uniformity | 6 | - | - |
| Secondary growth | - | - | - |
| Resistance to external damage | - | - | - |
| Dormancy period | - | - | - |
| Storage ability | - | - | - |
|
| Cooking type / 411 Cooked texture | 2 | - | - |
| After cooking blackening | 3 | - | - |
| Enzymic browning | 7 | - | - |
| Taste | 6 | - | - |
| Frying colour | - | - | - |
| Dry matter content | - | - | 5 |
| Starch content | 5 | - | - |
|
| Resistance to powdery scab (Spongospora subterranea) | - | - | - |
| n/v | Wart (Synchytrium endobioticum) | 2 | - | - |
| n/v | Field immunity to wart races | 1 | - | - |
| Resistance to dry rot (Fusarium spp.) | - | - | - |
| Resistance to late blight on tubers | 4 | - | 7 |
| Resistance to late blight on tubers | - | - | - |
| Resistance to late blight on foliage | 4 | - | 5 |
| Resistance to late blight on foliage | - | - | - |
|
| Resistance to common scab (Streptomyces scabies) | 6 | - | - |
| Resistance to bacterial soft rot (Erwinia spp.) | - | - | - |
|
| Resistance to potato virus M | 3 | - | - |
| Resistance to potato virus S | 3 | - | - |
| Resistance to potato virus Y (strain not specified) | 5 | - | - |
| Resistance to potato leaf roll virus | 3 | - | - |
|
| Resistance to Globodera rostochiensis race 1 | 3 | - | - |
|
| Frost resistance | - | - | 3 |
