The Antonia variety is characterized as a firm-cooking table potato (culinary type A–B). The tubers have an oval shape, smooth or slightly netted yellow skin, and shallow surface eyes. The yellow-colored flesh does not darken after boiling.
The variety belongs to the mid-early maturity group and possesses a long dormancy period, which ensures good suitability for storage. The plant shows high resistance to nematodes (Ro1, Ro4), as well as low sensitivity to common scab, tuber spotting, and mechanical damage.
When grown, the variety requires soils of medium to high quality with uniform moisture and nutrient supply. Sensitivity to metribuzin-based herbicides is noted when applied post-emergence.
Sources4
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Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
Variety registered as early as 3
jurisdictions,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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