Dry matter content is important for both fresh market potatoes and potatoes destined for processing. Tubers with a dry matter above 18-20% tend to be more susceptible to bruising and tubers disintegrate more readily when cooked.
However, for processing high dry matter content is required to achieve a good fry color and often 20-25% is specified. Nitrogen, potassium and magnesium can all have influences on tuber dry matter content.
Visit this page on the Yara US website to read an article on the relationship between dry matter content and potato nutrition, written by Jimmy Ridgway, Crop Manager, Potato for Yara US. Jimmy can be reached at (208) 391-1650 or firstname.lastname@example.org