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Caprice

Variety:
Caprice
Cooking type:
cooking type B - predominantly firm cooking
Recommended purpose of usage:
organic convenience small packing consumption predominantly firm cooking peeling
Maturity:
early maincrop
Resistance to potato cyst nematodes:
Ro1 bis 5
Resistance to potato wart disease:
Pathotyp 1
Susceptability to hollow heart:
very low to low
Susceptability to bruising:
very low to low
Susceptability to discolouration:
very low to low
Susceptibility to potato virus Y:
very low
Susceptibility to foliage blight:
low
Susceptibility to tuber blight:
low
Susceptibility to common scab:
low
Tuber yield:
high
Marketable yield:
high
Dormancy:
very low to low
Susceptability to mechanical damage:
very low to low
Skin texture:
smooth
Eye depth:
shallow
tuber shape:
oval
Flesh colour:
yellow
Deficiencies in taste:
very low
After cooking blackening:
very low to low
Skin colour:
yellow
Colour of flowers:
white
Water requirements:
kommt ohne zusätzliche Wasserversorgung aus.
Description text:
- CAPRICE - mittelfrühe Speisesorte mit sehr gutem Geschmack und schöner Fleischfarbe · mittelfrühe Speisesorte (am Ende der mfr. Reifezeit) · ovale Knollen, flache Augen, gelbe Fleischfarbe · hohe Erträge mit sehr guten Geschmack (Note 2) · Sencor unempfindlich · ausgewogene Sortierung, sehr gut für Abpackung · sehr gute Lagerfähigkeit · für biologischen Anbau geeignet · schonende Ernte zur Erhalt der feinen Schale
possible uses in kitchen:
boiled potatoes, jacked potatoes, roasted potatoes, potato gratin
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special features:
resistance to dry weather periods, treatment-free storage, resistance to raw discolouration, resistance to blackening after cooking, resistance to mechanical damage, resistance to nematodes Ro, resistant to rot, resistant to virus diseases, resistant to scab, resistance to potato wart disease
pdf: