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Exquisa NN

Variety:
Exquisa NN
Foto:
 
Cooking type:
cooking type A - firm cooking
Recommended purpose of usage:
consumption firm cooking
Maturity:
early maincrop
Resistance to potato cyst nematodes:
Ro 1, Ro 4
Resistance to potato wart disease:
D1
Susceptability to bruising:
very low to low
Susceptability to discolouration:
low to medium
Susceptibility to potato leafroll virus:
very low to low
Susceptibility to potato virus Y:
very low
Susceptibility to rhizoctonia:
low to medium
Susceptibility to black leg:
low
Susceptibility to foliage blight:
low to medium
Susceptibility to tuber blight:
low
Susceptibility to internal rust spots:
low to medium
Susceptibility to common scab:
low
Tuber yield:
high
Dormancy:
low
Skin texture:
smooth
Eye depth:
shallow
tuber shape:
long oval
Flesh colour:
yellow
Skin colour:
yellow
Growth habit:
semi erect
Colour of flowers:
white
Storage behaviour:
gute Lagerfähigkeit, hohe Keimruhe
Description text:
1. Verwendungszweck Exquisa ist eine fest kochende gelbfleischige Speisekartoffel der mittelfrühen Reifegruppe mit hervorragendem Geschmack. Exquisa ist bestens geeignet für das Premiumsegment und in der Direktvermarktung. 2. Speisewert sehr guter Geschmack, feine Struktur, hohe Qualitätsstabilität
possible uses in kitchen:
boiled potatoes, roasted potatoes, potato wedges, potato salad
pdf:
special features:
tuberisation type, washable, treatment-free storage, resistance to nematodes Ro, resistant to rot, resistant to virus diseases, resistant to scab, resistance to potato wart disease