| | Source |
| Character | [6] | [9] | [20] | [23] |
|
| n/v | Data source | 6 | 9 | 20 | 23 |
| n/v | Plant material maintained as | 2 | 1 | 1 | 1 |
| Plant health directive EC77/93, requirements | 3 | 2 | 4 | - |
| Country of origin | 87 | 87 | 87 | - |
| n/v | Sample status | 5 | 5 | 5 | 5 |
| n/v | Test conditions | 2 | - | - | - |
|
| Maturity | - | 5 | - | - |
| Foliage cover | - | 6 | - | - |
| n/v | Flower colour | - | 1 | - | - |
| Flower frequency | - | 3 | - | - |
| Berries | - | 3 | - | - |
| Pollen fertility | - | - | - | 3 |
| n/v | Light sprout colour | - | 1 | - | - |
|
| n/v | Tuber skin colour | - | 1 | - | - |
| n/v | Primary tuber flesh colour | - | 3 | - | - |
| Tuber shape | - | 4 | - | - |
| Tuber eye depth | - | 7 | - | - |
|
| Yield potential | - | 6 | - | 5 |
| Tuber size | - | 5 | - | - |
| Tuber shape uniformity | - | 6 | - | - |
|
| Cooking type / 411 Cooked texture | - | 5 | - | - |
| After cooking blackening | - | 5 | - | - |
| Enzymic browning | - | 7 | - | - |
| Taste | - | 7 | - | - |
| Dry matter content | - | - | - | 3 |
| Starch content | - | 3 | - | 3 |
|
| n/v | Wart (Synchytrium endobioticum) | - | 2 | - | - |
| n/v | Field immunity to wart races | - | 1 | - | - |
| Resistance to late blight on tubers | - | 5 | - | 5 |
| Resistance to late blight on foliage | - | 5 | - | 5 |
|
| Resistance to common scab (Streptomyces scabies) | - | 6 | - | - |
|
| Resistance to potato virus A | - | 6 | - | - |
| Resistance to potato virus M | - | 7 | - | - |
| Resistance to potato virus X | - | 7 | - | - |
| Resistance to potato virus Y (strain not specified) | - | 6 | - | - |
| Resistance to potato leaf roll virus | - | 5 | - | - |
|
| Resistance to Globodera rostochiensis race 1 | - | 3 | - | - |
