The department’s activities are focused on the production of high-quality, healthy potato seed and the improvement of regional technologies of its production.
There are 2 laboratories of microclonal reproduction and immuno-enzyme analysis (ELISA) as part of the potato growing department.
The main criterion of the relation of a variety to a certain group of ripeness is the number of days from planting to natural (physiological) dying off of the topper:
According to the type of cooking (culinary type), table varieties are divided into 4 types:
|А — salad potatoes||В — boiled, soups, toasting||С — boiled, mashed||D — boiled, mashed, for baking|
|Digestibility||does not boil soft||poorly boiled soft||strongly boiled soft||very much boiled soft|
|Mealiness||missing||slightly mealy||moderately mealy||very mealy|
|Wateriness||watery||moderately watery||slightly watery||not watery|