| | Source |
| Character | [9] | [20] | [23] |
|
| n/v | Data source | 9 | 20 | 23 |
| n/v | Plant material maintained as | 4 | 2 | 1 |
| Plant health directive EC77/93, requirements | 2 | 2 | - |
| Country of origin | 87 | 87 | - |
| n/v | Sample status | 5 | 5 | 5 |
|
| Maturity | 7 | - | - |
| Foliage cover | 7 | - | - |
| n/v | Flower colour | 1 | - | - |
| Flower frequency | 3 | - | - |
| Berries | 2 | - | - |
| Pollen fertility | - | - | 5 |
| n/v | Light sprout colour | 2 | - | - |
|
| n/v | Tuber skin colour | 1 | - | - |
| n/v | Primary tuber flesh colour | 3 | - | - |
| Tuber shape | 3 | - | - |
| Tuber eye depth | 6 | - | - |
| Tuber skin texture | 7 | - | - |
|
| Yield potential | 7 | - | 5 |
| Tubers per plant | 4 | - | - |
| Tuber size | 7 | - | - |
| Tuber shape uniformity | 7 | - | - |
| Secondary growth | 7 | - | - |
| Growth cracking | 7 | - | - |
| Hollow heart tendency | 7 | - | - |
| Internal rust spot | 7 | - | - |
| Resistance to external damage | 5 | - | - |
| Resistance to internal bruising | 7 | - | - |
|
| Cooking type / 411 Cooked texture | 2 | - | - |
| After cooking blackening | 9 | - | - |
| Taste | 9 | - | - |
| Crisp suitability | 9 | - | - |
| Dry matter content | - | - | 5 |
| Starch content | 3 | - | 5 |
|
| Resistance to stem canker (Rhizoctonia solani) | 7 | - | - |
| n/v | Wart (Synchytrium endobioticum) | 2 | - | - |
| n/v | Field immunity to wart races | 1 | - | - |
| Resistance to late blight on tubers | 5 | - | - |
| Resistance to late blight on foliage | 4 | - | - |
|
| Resistance to common scab (Streptomyces scabies) | 4 | - | - |
| Resistance to blackleg (Erwinia spp.) | 7 | - | - |
| Resistance to bacterial soft rot (Erwinia spp.) | 7 | - | - |
|
| Resistance to potato virus A | 4 | - | - |
| Resistance to potato virus M | 3 | - | - |
| Resistance to potato virus X | 4 | - | - |
| Resistance to potato virus Y (strain not specified) | 4 | - | - |
| Resistance to potato leaf roll virus | 4 | - | - |
|
| Resistance to Globodera rostochiensis race 1 | 3 | - | - |
