|
| Foliage cover | 3[13] 6[9] |
| Flower frequency | 9[13] |
| Berries | 1[13] |
| Light sprout colour | 2[13] |
| Tuber skin colour | 1[9,13] |
| Tuber eye colour | 1[13] |
| Primary tuber flesh colour | 2[9,13] 3[2] |
| Tuber shape | 2[2,13] 3[9] |
| Tuber eye depth | 6[2] 7[9] 9[13] |
| Tuber skin texture | 6[2] |
| Tuber size | 4[2] |
| Tuber shape uniformity | 6[2] |
| Resistance to external damage | 6[13] |
| Resistance to internal bruising | 5[13] |
| Cooking type / 411 Cooked texture | 1[2] 2[13] |
| After cooking blackening | 3[2] 7[13] |
| Taste | 6[2] |
| Crisp suitability | 3[13] |
| French fry suitability | 3[13] |
| Frying colour | 7[13] |
| Dry matter content | 7[13] |
| Presence of late blight R gene | 3[13] |
| Resistance to common scab (Streptomyces scabies) | 4[13] |
| Wart (Synchytrium endobioticum) | 2[13] |
| Resistance to gangrene (Phoma foveata) | 5[13] |
| Resistance to dry rot (Fusarium spp.) | 4[13] |
| Resistance to potato virus A | 3[13] 7[2] |
| Resistance to potato virus B | 6[13] |
| Resistance to potato virus C | 6[13] |
| Resistance to potato virus M | 7[2] |
| Resistance to potato virus S | 5[2] |
| Resistance to potato virus X | 7[2,13] |
| Resistance to potato virus Y (strain not specified) | 4[13] 7[2] |
| Resistance to potato leaf roll virus | 3[13] 7[2] |
| Resistance to Globodera rostochiensis race 1 | 7[2,9,13] |
| Resistance to Globodera pallida race 1 | 6[13] |
| Resistance to Globodera pallida race 2 | 6[13] |
| Resistance to late blight on tubers | 5[13] |
| Resistance to late blight on foliage | 3[13] |
| Resistance to dry rot (Fusarium coeruleum) | 4[25] |
