The tubers of the variety have red skin and yellow flesh. Culinary qualities are characterized by high resistance to boiling disintegration; the shape and size of the tubers are suitable for the production of French fries.
The variety possesses high resistance to late blight on foliage and potato virus Y, while showing sensitivity to tuber late blight. Moderate sensitivity to common scab is noted, and the variety is low in sensitivity to mechanical damage.
Sources5
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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.
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