 |
 |
|
Empire |
|   | ||||||||||||||||
| Characters | Empire |
| After cooking blackening | 7[18] |
| Crisp suitability | 4[18] |
| French fry suitability | 6[18] |
| Dry matter content | 4[18] |
| Starch content | 3[18] |
| Resistance to common scab (Streptomyces scabies) | 5[4] |
| Resistance to blackleg (Erwinia spp.) | 7[18] |
| Resistance to potato virus A | 7[18] |
| Resistance to potato virus YN | 5[18] |
| Resistance to potato leaf roll virus | 7[18] |
| Resistance to Globodera rostochiensis race 5 | 2[4] |
| Resistance to late blight on foliage | 7[4] |
| Source: | |||
| [4] | Meijer, C. | 2000 | C. Meijer B.V, NETHERLANDS |
| [6] | Jaroslava, Domkarova | 1997 | Potato Research Institute, CZECH REPUBLIC |
| [11] | Ellisseche, Daniel | 2000 | INRA, FRANCE |
| [18] | Aziparte, Enrique Ritter | 2000 | NEIKER-Instituto Vasco de Investigación y Des, SPAIN |
