Potato quality has a special relevance in production, commercialization and consumption. The tuber aspect and product appearance are very important when we buy potatoes, so tubers must show a uniform size and shape and without cracking, greening, mechanical injures or internal defects (hollow heart, brown centre or internal rust spot).

Additionally to product presentation, consumers are more and more demanding with fresh market cooking quality (taste, dry matter content, reducing sugars content, flesh colour, texture). These parameters are dependant on variety and environmental, culture and storage conditions.

Potato taste may be considered as light and can be altered by the cooking style. Steamed potatoes show their genuine taste.

Sprouts, the solanine produced when tubers are light-exposed (greening) or the sweetening produced by storage under 5ºC confer a bad taste to potatoes.