TULEEVSKY, ZHIGULEVSKY, FAVORITE, RODRIGA, COLOMBO, LABELLA – DESCRIPTION

I would like to know about the potato varieties Tuleevsky, Zhigulevsky, Favorit, Rodriga, Colombo, Labella.

Tamara Kalugina, Yaroslavl region

Answered by Nikolai Rogovtsov, agronomist

Grade Zhigulevsky – average ripening period. It takes 90-100 days from germination to full ripeness. Bushes up to 60 cm high. Blooms with reddish-purple flowers. Resistant to potato blight, but susceptible to golden nematode and late blight. Ripens unevenly.

Potatoes need to be harvested in a timely manner, since if they are harvested too late, the tubers will rot. During storage, they are often affected by Phoma rot; keeping quality is 87%. Productivity is low, up to 300 kg per hundred square meters. Under the bush there are 6-10 large (100-200 g) oblong-oval tubers, covered with dark yellow skin. The pulp is yellow. Starch content – ​​up to 15%. The taste is good. The cooking power is weak, suitable for frying and soups.

Colomba – a very early variety from the Netherlands. The bushes are tall, the leaves are small, the flowers are white or pale lilac. Resistant to potato cancer, nematode, late blight, scab. The first harvest can be harvested 40-45 days after germination. Productivity is average. 220-300 kg, but with a high agricultural background it can reach up to 420 kg per hundred square meters. There are up to 15 tubers under the bush. The weight of marketable tubers is 80-130 g. The pulp of the tubers is yellow, the skin color is from yellow to brown-yellow. Starch content -11-15% depending on growing conditions. Keeping quality is good. After cooking, the pulp is crumbly and tasty, and does not darken.

Favorite – mid-season variety. Ripens 80-90 days after planting. The bushes are tall, with powerful branches (60 cm). In each nest, up to 12 large potatoes weighing 100-140 g of an elongated shape are formed.

Productivity – up to 420 kg per hundred square meters. The skin of the tubers is red and rough. The flesh is cream-colored. Starch content is up to 16%. The variety is resistant to cancer, nematode, mosaic, scab, and rhizoctonia. Stores well until spring. The taste is high. Among the disadvantages is susceptibility to late blight at high humidity.

Rodrigue – mid-early variety of German selection. The ripening period is 70-85 days. Under the bush there are from 7 to 10 very large pink oval-elongated tubers. The productivity is high (450 kg per hundred square meters).

The pulp of the tubers is yellow. Starch content – ​​13-15%. The taste is high. Stores well, keeping quality is 95%. The variety is immune to potato cancer and golden nematode, and is quite resistant to fungal and viral diseases. Unpretentious to soil and weather conditions. Tolerates high temperatures and dry periods. Retains varietal characteristics for 6-7 years.

Labella - an early ripening variety from Germany. The ripening period is 70-80 days. Starch content -13-15%. The tubers are elongated-oval and medium in size (78-102 g). Under the bush - up to 14 pieces. Cookability is average, taste is excellent. Productivity – up to 340 kg per hundred square meters. Keeping quality – 98%. The color of the skin is reddish and the eyes are dark red. The pulp is yellow. Resistant to leaf curl virus, golden nematode, various types of rot and potato cancer pathogen. The variety adapts well to climatic conditions and soil types, and tolerates elevated air temperatures during growth and development.

Reference by topic: Varieties of colored potatoes (pink, blue, purple) and my reviews about them

Tuleevsky – average ripening period (90-110 days after full entry). The height of the tops is 30-35 cm. The variety is highly resistant to cancer, moderately resistant to common scab, algernaria, late blight of tubers and tops.

Susceptible to golden nematode and mosaic viruses. Productivity – 180-400 kg per hundred square meters, maximum – 460 kg. Under the bush there are 10-14 elongated oval tubers weighing up to 270 g. The starch content is 13.7-16.8%. The peel is yellow or light beige, mesh, slightly rough. The pulp is yellow, quite dense, slightly mealy, medium boiled. When peeled and chopped, raw potatoes darken slightly after a while, acquiring a reddish tint. Used boiled, fried, stewed, baked, optimal for making purees. The taste is excellent.

© Author: Photo by Nikolay Rogovtsev

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