Stavitskiy A. Table qualities of tubers of interspecific potato hybrids and their backcrosses

The majority of table qualities of potatoes revealed a wide range of their expression. In all classes of distribution of the studied material by year, accounting for samples were available regarding the darkening of the pulp of boiled tubers, their wateriness, flouriness. In the individual accounts, there were no hybrids with a minimum (1 point) manifestation of the consistency of the tubers, their cookiness, odor and maximum (9 points) in terms of taste. The coincidence of the value of the modal class of the distribution of samples with the manifestation of the varieties-standards, namely: the digestibility of tubers, odor, consistency, flouriness, water content. Not fully stated referred to the taste, darkening of the pulp of cooked tubers and cookability. Similar was the case for the average manifestation of a trait between hybrids and standard varieties. Interspecific hybrids, specimens of different degrees of backcrossing (from B1 to B4) and offspring of double-copy B2F2 backbone were promising for the creation of starting material with gentle consistency of tubers, good flouriness, weak water content and darkening of the pulp of cooked tubers. For good smell, high taste qualities, it was advisable to use backcrossing (B1-B3) and twice backcrossing offspring from self-pollination (B2F2).