Abstract:In order to fully develop and utilize different varieties of potatoes，the physicochemical properties of the potato flour and starch from Longshu‐7，Longshu‐10，Longshu‐14，and Atlantic were comparatively ana‐lyzed.The results showed that the starch content in all four kinds of potato flour was above 50%，among which，Longshu‐14 potato flour had a significantly higher starch content of 62.02%，markedly higher than the other va‐rieties（P<0.05），indicating its potential as a starch processing variety.The potato flours from all four varieties possessed good anti ‐ retrogradation characteristics，suggesting that they were suiTablefor use as anti ‐retrogradation agents in the food industry. By analyzing the pasting properties of the four kinds of potato flour，it was found that Atlantic potato flour had better water‐binding capacity and easily swelled upon heating，while Longshu‐10 potato flour was the least prone to aging，offering a longer shelf life.The thermodynamic properties of the four kinds of potato flour indicated that Longshu‐14 potato flour had the lowest onset of pasting tempera‐ture and the highest end of the pasting temperature，with a wide pasting temperature range beneficial for indus‐trial production and processing.After studying the gel consistency，transparency，solubility，and swelling power of four kinds of potato starch，it was found that Longshu‐14 potato flour was suiTablefor the production of thick‐eners in food，while Atlantic potato flour was suiTablefor the processing and production of baked goods.