| As rapid development of potato processing industry in China, the demand for starch potato variety is increasing, and the starch processing sector not only favors the high starch potatoes but also the potatoes with high quality starch. However, the breeding effect in the past decades in China paid more attention to the development of high yielding potato varieties, resulting in scarcity in starch type varieties. The potatoes used for processing into starch are not the potatoes designed for processing purpose, and most of them are potatoes with middle level of starch content. The selection of potato varieties both for processor and grower is not based on scientific theory and experimentation. Therefore, it may be beneficial for both growers and processors to understand the starch content, starch yield, and quality traits of extensively cultivated potatoes at present time in main potato producing areas.In this research, 4 potato varieties with different maturities and good agronomy traits, Dongnong 303, Youjin, Kexin 12, and Yan 97-8, which are popular in Northern One Cropping Region, were selected and grown in 5 sites with different ecological conditions, Jiagedaqi, Keshan, Harbin, Yanji, and Benxi in Randomized Complete Block Design with 3 replications in 2006 and 2007. In 2007, another site, Yakeshi, and 2 more varieties, Zhongda 1 and Neishu 7, were added to the experiment. Data were collected after harvest for tuber yield, starch content, starch viscosity, starch gelatinization point, percent amylase, and so on. Starch content, starch yield, starch viscosity, and gelatinization point were statistically analyzed by using the methods of combined analysis of variance and stability analysis (AMMI model). The results are as follows:1. In the Northern One Cropping Region, potato starch changed with latitude, that is starch content decreased with decrease in latitude; starch viscosity of potatoes grown in higher latitude was higher than the viscosity in low latitude. The starch content and viscosity were controlled mainly by potato genetic factors, while starch yield and gelatinization point were influenced to a large extent by latitude and climate conditions.2. Yan 97-8 and Dongnong 303 can be used as processing varieties in Jiagedaqi, and for Benxi Yan 97-8 and Kexin 12 should be used. In Keshan the local variety Kexin12 was a best choice. In Harbin and Yanji, Yan 97-8 was suitable for processing starch. Kexin 12 can be grown as high starch viscosity variety in all sites tested. Dongnong 303 and Youjin can be used as low gelatinization point variety in Keshan and Yanji; while for Jiagedaqi Youjin can be selected. In Harbin and Benxin, Dongnong 303 was low in gelatinization point of starch.3. Yan97-8 was highest in starch content, but not stable. Kexin 12 was relatively high in starch content and also stable. Yan 97-8 was highest in starch yield, but not stable. Kexin 12 was relatively high in starch yield, and also stable. Youjin was lowest in gelatinization point, and also stable as for its performance. Kexin 12 was highest in starch viscosity, and also stable.4. Starch content was negatively correlated to mean daily temperature and positively to day length. Amylase content was negatively correlated to mean daily temperature and day length. Gelatinization point was positively correlated to mean daily temperature. Starch viscosity was positively correlated to mean daily temperature and rainfall. The percentage of large and medium sized tubers was negatively to mean daily temperature, however positively to rainfall and total sunshine hours.
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