International Journal of Horticulture, 2025, Vol.15, No.1, 1-7 http://hortherbpublisher.com/index.php/ijh 3 Figure 1 Field performance of 5 tested potato varieties Note: A: Zheshu956, B: Mira, C: Zheshu974, D: Zheshu926, E: Zheshu927 These results suggest that ‘Zheshu956’ and ‘Mira’ respond well to water and fertilizer management, maintaining stable growth and demonstrating good adaptability to the climatic conditions of Changxing County. On the other hand, ‘Zheshu927’ and ‘Zheshu926’ were more sensitive to environmental changes, making them susceptible to adverse weather conditions, which led to uneven growth and further affected yield. 2.3 Tuber characteristics evaluation The experimental results showed that the tubers of ‘Zheshu956’ and ‘Mira’ were relatively large, long-oval in shape, with smooth skin and shallow eyes, exhibiting high commercial value. The tubers of ‘Zheshu974’ were smaller but uniform in shape, making it suitable for promotion as a small fresh-eating potato variety. ‘Zheshu927’ had pink skin and pink flesh with a rounder shape, but the tuber size was uneven, resulting in weaker market competitiveness. ‘Zheshu926’ had medium-sized tubers with an ordinary appearance and showed average overall performance (Table 2). The depth of the tuber eyes affects the ease of processing and peeling. ‘Zheshu956’ and ‘Mira’ had shallow eyes, making them easier to process, whereas ‘Zheshu927’ had deeper eyes, potentially limiting its market competitiveness. Overall, the tuber traits of ‘Zheshu956,’ ‘Mira,’ and ‘Zheshu974’ were superior, providing them with a stronger market advantage. Table 2 Quality performance of 5 tested varieties Variety Tuber properties Skin color Flesh color Potato shape Zheshu956 Yellow Yellow Long-round Zheshu927 Pink Pink Round Zheshu974 Yellow Yellow Round Zheshu926 Yellow Yellow Round Mira Yellow Yellow Long-round 2.4 Cooking quality and taste evaluation The steaming test revealed noticeable differences in taste among the tested varieties. ‘Zheshu956’ had a powdery texture after steaming, with a rich potato aroma and good palatability, making it well-suited for fresh consumption. ‘Mira’ exhibited a balanced texture of powdery and waxy, with a pronounced aroma and overall excellent eating
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