The variety belongs to the early-maturing group. Tubers have a long-oval shape and high uniformity. The plant is characterized by white flowers, blue-violet sprouts, and rapid haulm development in the initial stages. The internal flesh is light yellow, with a dry matter content of approximately 19.2%.
The potato is classified as cooking type AB; it does not boil down and maintains a firm consistency. The variety is slightly prone to flesh darkening before and after boiling, yet is considered unsuitable for processing into chips or French fries. It possesses a high tuber set and good skin quality.
The variety has resistance to black spot bruising, but is sensitive to mechanical damage during harvesting and is prone to secondary growth and cracking. The dormancy period is medium. In terms of agronomy, sensitivity to metribuzin-based herbicides and low sensitivity to bentazone are noted.
Sources4
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Countries of admission
3 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 4
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data for which we do not publish: their registry licenses have not yet been verified.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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