Table 1. Screening and identification of anti browning potato resources.

Resource name	Browning index	Browning intensity		Cooking browning index
		30 °C 20 min	4 °C 24 h
Yunshu 501	0	0.117	0.245	9
CIP395109.29	0	0.185	0.255	7
CIP393615.6	0	0.151	0.180	5
Yunshu 401	12.50	0.112	0.133	8
NH High starch	25.00	0.089	0.121	8
CIP397100.9	29.17	0.134	0.159	9
K200950-3	33.33	0.154	0.210	9
S.goniocalyx	37.50	0.121	0.158	8