Soraya Tumb

Gala Tumb

Kiebitz Tumb

We speak one language

tl_files/norika-standard/layout/images_international/Aufsteller_english_eine Spache_small.png

Fioretta

Variety:
Fioretta
Cooking type:
cooking type B - predominantly firm cooking
Recommended purpose of usage:
convenience consumption predominantly firm cooking
Maturity:
second early
Resistance to potato cyst nematodes:
Ro1,4
Resistance to potato wart disease:
D1
Susceptability to discolouration:
very low
Susceptibility to potato virus Y:
very low
Susceptibility to black leg:
low
Susceptibility to foliage blight:
medium
Susceptibility to common scab:
low
Tuber yield:
high to very high
Marketable yield:
high
Susceptability to mechanical damage:
low
Skin texture:
smooth
tuber shape:
oval
Flesh colour:
yellow
After cooking blackening:
very low
possible uses in kitchen:
boiled potatoes, roasted potatoes, potato soup
pdf:
special features:
resistance to raw discolouration, resistance to blackening after cooking, resistance to nematodes Ro, resistant to virus diseases, resistance to potato wart disease
pdf: