The variety forms round or round-oval tubers with yellow skin and dark yellow flesh. Culinary type — AB, the variety has low disintegration and practically does not darken after boiling. Dry matter content is about 24.3%, which guarantees low sugar content and good color of the finished product during frying.
The plant is resistant to potato cyst nematode (Ro1), potato wart (Fysio 1), common scab, and flesh spotting, and has low susceptibility to Fusarium. At the same time, the variety is sensitive to late blight and metribuzin-based herbicides, and is prone to flesh bruising due to mechanical damage, which requires careful harvesting.
Sources6
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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 5
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data for which we do not publish: their registry licenses have not yet been verified.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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