Variety peculiarities and industrial qualities of potatoes tubers determining their suitability for processing.
The article deals with matters of industrial processing of selective material from mother potatoes arboretum, its suitability for French fries in the Republic of North Ossetia-Alania. Characteristics of main morphological and biochemical indices of potatoes varieties and hybrids quality and their effect on consumer properties of semi- finished product are given. Leading tendencies in improving the production technology of products made from potatoes and their quality in the world practice have been determined. Varieties suitable for processing have been determined among 11 examined samples of potatoes.