Table 1.
Effect of variety on percent amylose in potato tuber starch.
| Variety | CIS | Percent amylose |
|---|---|---|
| M5 | Resistant | 30.97a |
| ND860-2 | Resistant | 30.66a |
| White Pearl | Resistant | 30.61a |
| M3 | Resistant | 30.35a |
| Jacqueline Lee | Susceptible | 30.26ab |
| Katahdin | Susceptible | 29.58bc |
| Superior | Susceptible | 29.17c |
| Atlantic | Susceptible | 28.92c |
| Yukon Gold | Susceptible | 28.89c |
Numbers followed by the same letter are not significantly different based on an LSD test, withP = 0.05. The CIS column indicates whether the variety is resistant or susceptible to cold-induced sweetening.