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Delphine

Variety:
Delphine
Cooking type:
cooking type B - predominantly firm cooking
Recommended purpose of usage:
consumption predominantly firm cooking
Tuber set:
high
Maturity:
early maincrop
Resistance to potato cyst nematodes:
Ro1,4
Susceptibility to potato virus Y:
very low to low
Susceptibility to foliage blight:
low
Susceptibility to common scab:
low
Tuber yield:
high
Marketable yield:
high
Susceptability to mechanical damage:
very low to low
Skin texture:
smooth
Eye depth:
shallow
tuber shape:
oval
Flesh colour:
yellow
Skin colour:
red
Storage behaviour:
sehr gut, sehr gute Keimruhe
Description text:
- DELPHINE - rotschalige mittelfrühe Speisesorte · mittelfrühe Reifezeit · sehr gute Lagerfähigkeit, sehr gute Keimruhe · hellgelb - gelbe Fleischfarbe · Ertrag: hoch mit großen Knollen · Trockenhold · gleichmäßige ovale bis lang-ovale Knollen mit glatter Schale · hohe Qualitätsstabilität bei geringer Beschädigungsempfindlichkeit · Kochtyp B
possible uses in kitchen:
boiled potatoes, jacked potatoes, roasted potatoes, potato wedges, potato soup
pdf:
special features:
resistance to dry weather periods, resistance to mechanical damage, resistance to nematodes Ro, resistant to virus diseases, resistant to scab
pdf: