Tubers of the variety are distinguished by a high anthocyanin content, with antioxidant levels 30% higher than those of traditional white varieties. Flesh pigmentation is preserved after thermal processing, including frying.
The variety is characterized by a dry matter content at the level of 22.50% and a low reducing sugar content of 0.17%. These indicators ensure a crispy product texture and prevent changes in flavor qualities during high-temperature processing. The plant possesses resistance to two main potato diseases.
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Countries of admission
1 jurisdiction
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.
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