|
| Foliage cover | 6[15] |
| Tuber skin colour | 1[15] |
| Primary tuber flesh colour | 5[15] |
| Tuber shape | 2[15] |
| Tuber eye depth | 7[15] |
| Yield potential | 1[15] |
| Tuber shape uniformity | 7[15] |
| Resistance to internal bruising | 9[15] |
| Dormancy period | 8[15] |
| Cooking type / 411 Cooked texture | 1[15] |
| Crisp suitability | 6[15] |
| French fry suitability | 6[15] |
| Frying colour | 6[15] |
| Dry matter content | 7[15] |
| Resistance to common scab (Streptomyces scabies) | 6[15] |
| Resistance to powdery scab (Spongospora subterranea) | 8[15] |
| Resistance to dry rot (Fusarium spp.) | 3[15] |
| Resistance to blackleg (Erwinia spp.) | 6[15] |
| Resistance to Globodera rostochiensis race 1 | 8[15] |
| Resistance to Globodera rostochiensis race 5 | 8[15] |
| Resistance to late blight on foliage | 4[15] |
