Water Content in Potato Varieties is one of the most important factors affecting yield, processing quality, and storage in Pakistan. Potato tubers are typically 75–80% water and 20–25% dry matter (DM). This ratio influences:
Texture (moist vs mealy)
Storability (shrinkage, rotting)
Frying quality (oil uptake, crispness)
Sugar accumulation (color of chips/fries)
For table potatoes, higher water (lower DM) means a waxy bite and shorter shelf life. For processing potatoes (chips/fries), lower water (higher DM) reduces oil uptake and ensures a light, crisp texture.
Pakistan grows a wide range of cultivars—Sante, Desiree, Diamant, Cardinal, Lady Rosetta, Hermes, Atlantic, Asterix, Innovator, Agria, Santana, plus newer lines like Mozika, Esme, Alouette, Rainbow, Electra, Tornado, Adison, Red Bullet, and Alverstone. Each has a unique water/DM profile, making variety choice critical for profitability.
For a complete overview of potato production, varieties, agronomy, and value chain insights, you can also explore our Potato in Pakistan 2025 Guide
Water Content vs Dry Matter: Basics for Farmers
Dry Matter (DM): Percentage of solids in tubers, measured by oven-drying samples.
Specific Gravity (SG): Quick field test. Higher SG = higher DM = lower water.
Fry Test: Processors check chip color and oil absorption as indirect indicators of DM and sugar levels.
Quick Rule:Water % ≈ 100 − Dry Matter %
Example: If DM = 22%, then Water ≈ 78%.
Major Potato Varieties in Pakistan (2025) & Typical Water Content
Key Processing Varieties (Lower Water / Higher DM)
Lady Rosetta (LR): High DM (22–26%), Water ≈ 74–78%. Benchmark chips variety.
Hermes: Medium-high DM (20–24%), Water ≈ 76–80%. Popular for chips.
Atlantic: High DM (20–24%+), Water ≈ 76–80%. Used for chips/dehydration.
Asterix, Agria, Innovator, Santana: Fries/processing cultivars with DM ≈ 19–22%, Water ≈ 78–81%. Widely used for fries and frozen processing.
Alverstone Russet: Low water, high DM (~72–74% water). Excellent for French fries, fast food sector.
Esme: Similar to LR/Hermes; ~73–74% water. High solids, crisp frying.
Tornado: Industrial chip variety; ~73% water, long fry stability.
Electra: ~75% water; medium DM, reliable frying quality.
Widely Grown Table or Dual-Purpose Varieties (Moderate–Higher Water)
Sante: Medium DM (18–21%), Water ≈ 79–82%. Versatile table variety.
Desiree: Medium DM (18–21%), Water ≈ 79–82%. Red skin, stable yields.
Diamant: Medium DM (18–21%), Water ≈ 79–82%. Popular with growers.
Cardinal: Medium DM (18–21%), Water ≈ 79–82%. Traditional red-skinned variety.
Spunta: Table potato, ~78% water. Boiling and fresh use.
Adison: Table/seed type; ~76% water. Balanced cooking and moderate storage.
Red Bullet: Fresh red-skinned potato; ~79% water. Attractive but short storage.
Alouette: ~78% water; creamy taste, table use.
Rainbow: ~76–77% water; dual-purpose.
Mozika: ~74–75% water; balanced, fits cooking and some processing.
Comparative Table: Water Content in Potato Varieties (Pakistan 2025)
| Variety | Dry Matter (DM) % | Water % (≈100−DM) | Best Use | Notes |
|---|---|---|---|---|
| Lady Rosetta (LR) | 22–26 | 74–78 | Chips | Excellent chip color |
| Hermes | 20–24 | 76–80 | Chips | Slightly below LR |
| Atlantic | 20–24+ | 76–80 | Chips/Dehydration | High solids |
| Asterix | 19–22 | 78–81 | Fries/Table | Good fries |
| Agria | 19–22 | 78–81 | Fries | Fry processors |
| Innovator | 19–22 | 78–81 | Fries | Fast food demand |
| Santana | 19–22 | 78–81 | Chips/Fries | Used locally |
| Alverstone Russet | 26–28 | 72–74 | French Fries | Excellent solids |
| Esme | 24–25 | 73–74 | Chips/Fries | Crisp frying |
| Tornado | 24–25 | 73 | Industrial Chips | Long fry life |
| Electra | 23–24 | 75 | Chips/Fries | Stable color |
| Mozika | 25–26 | 74–75 | Dual-use | Cooking + small processing |
| Sante | 18–21 | 79–82 | Table | Common in Punjab |
| Desiree | 18–21 | 79–82 | Table | Red skin |
| Diamant | 18–21 | 79–82 | Table | Reliable yields |
| Cardinal | 18–21 | 79–82 | Table | Popular red variety |
| Spunta | 20–21 | 78 | Table | Household cooking |
| Adison | 22–24 | 76 | Table/Seed | Balanced cooking |
| Red Bullet | 18–20 | 79 | Fresh Table | Attractive red |
| Alouette | 20–21 | 78 | Table | Creamy taste |
| Rainbow | 23–24 | 76–77 | Dual-purpose | Table + processing |
Irrigation & Harvest Practices That Shift Water Content
Irrigation:
Over-irrigation late season → higher water, poor fry color.
Balanced moisture during bulking → higher DM, better quality.
Nitrogen Management:
Excess nitrogen delays maturity, lowers DM.
Use soil-test-based N for processing cultivars.
Harvest Maturity:
Immature harvest → higher water, poor frying.
Proper curing (10–14 days at 15–18 °C, high RH) ensures stable solids.
Storage Temperature:
Keep ~7–10 °C. Too cold → “cold sweetening” (dark chips).
Variety-Wise Advisory (Pakistan 2025)
Chips Varieties: Lady Rosetta, Hermes, Atlantic, Esme, Tornado → lower water, high DM.
Fries Varieties: Asterix, Agria, Innovator, Santana, Alverstone → medium-high DM, long tubers.
Table Varieties: Sante, Desiree, Diamant, Cardinal, Spunta, Red Bullet, Alouette, Adison → higher water, good cooking.
Dual-purpose: Mozika, Rainbow, Electra → flexible depending on market.
Key Takeaways
Processing lines (LR, Hermes, Atlantic, Esme, Tornado, Alverstone) → lower water, higher DM, best for chips & fries.
Table lines (Sante, Desiree, Diamant, Cardinal, Red Bullet, Alouette) → higher water, better for boiling & curries.
Dual-purpose lines (Mozika, Rainbow, Electra, Adison) → flexible depending on market demand.
Fine-tune irrigation, nitrogen, maturity, and storage to achieve desired DM and frying quality.