1 Atlantic potato varieties suitable for frying, because the varieties of tuber dormancy period is medium, storage resistance, high starch content, low reducing sugar content, good color of fried chips, good effect of decolorization after processing

2, E Potato No. 3 is a potato varieties suitable for frying potato chips, it is by the Southern Potato Research Center to use the 7914-33 × 59-5-86 crossbreeding bred out. It has high branching, high proportion of large and medium-sized potatoes, neat shape of potato pieces, light yellow potato skin, light white potato flesh and other characteristics. The seedling to maturity period is about 92 days after the provincial district test, 4 days earlier than the control Kexin No.3. The flesh of E. potato No.3 is light white, the skin is light yellow, the flesh is light white, the bud eye is shallow, the dry matter content of tuber is 19, 46%, and the reducing sugar is 0.17%. Therefore, E-Potato No.3 is a potato variety suitable for potato chips

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