The variety is mid-season, with a maturation period of 90–100 days. In a number of publications and scientific works, it is classified as a potato with pigmented flesh, distinguished by an increased concentration of antioxidants and essential amino acids in the tubers.
The variety is mentioned in scientific research in the context of comparative assessment of antioxidant activity and in vitro cultivation experiments. There is data on the possibility of seed propagation for this potato.
Sources2
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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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