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Rita N

Variety:
Rita N
Foto:
 
Cooking type:
cooking type B - predominantly firm cooking
Recommended purpose of usage:
chips crisps french fries consumption dry products predominantly firm cooking
Tuber set:
medium
Resistance to potato cyst nematodes:
Ro 1
Susceptibility to potato leafroll virus:
very low
Susceptibility to potato virus Y:
very low to low
Susceptibility to rhizoctonia:
medium
Susceptibility to black leg:
low
Susceptibility to foliage blight:
medium
Susceptibility to tuber blight:
low
Susceptibility to common scab:
low
Tuber yield:
medium
Starch content:
high
Skin texture:
net like pattern
Eye depth:
shallow to medium
tuber shape:
round oval
Flesh colour:
yellow
Growth habit:
semi erect to spreading
Colour of flowers:
white
Storage behaviour:
gute Lagerfähigkeit, mittlere Keimruhe
Description text:
1. Verwendungszweck Rita ist eine sehr frühe Speise- und Verarbeitungskartoffel, die früh hohe Stärkegehalte erzielt. 2. Speisewert vorwiegend fest kochend, guter Geschmack und gute Qualitätsstabilität
possible uses in kitchen:
boiled potatoes, jacked potatoes, roasted potatoes, potato wedges, potato pancake, potato gratin, mashed potatoes, homemade french fries
pdf:
special features:
resistance to nematodes Ro, resistant to rot, resistant to virus diseases, resistant to scab