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Axenia

Variety:
Axenia
Cooking type:
cooking type B - predominantly firm cooking
Recommended purpose of usage:
french fries consumption predominantly firm cooking peeling
Maturity:
second early
Resistance to potato cyst nematodes:
Ro1,4
Resistance to potato wart disease:
D1
Susceptability to hollow heart:
very low to low
Susceptability to bruising:
very low to low
Susceptibility to potato leafroll virus:
medium
Susceptibility to potato virus Y:
very low
Susceptibility to foliage blight:
medium
Susceptibility to tuber blight:
very low
Susceptibility to internal rust spots:
very low
Susceptibility to common scab:
medium
Susceptability to mechanical damage:
low
Skin texture:
smooth
Eye depth:
shallow
tuber shape:
long oval
Flesh colour:
yellow
Deficiencies in taste:
very low to low
After cooking blackening:
very low
Description text:
· frühe Speisesorte · gelbe Fleischfarbe · Ertrag: hoch mit mittlerem Knollenansatz (ca. 12) · geringe Beschädigungsempfindlichkeit, · sehr geringe Neigung zu Schwarzfleckigkeit und sehr geringe Kochnachdunkelung · gleichmäßige lang-ovale Knollen mit glatter, blanker Schale und flachen Augen · Kochtyp vorwiegend-festkochend, ca ca 20 % TS mit gutem Geschmack und guter Backeignung
possible uses in kitchen:
boiled potatoes, jacked potatoes, roasted potatoes, baked potatoes, potato wedges, potato pancake, potato gratin, homemade french fries
pdf:
special features:
resistance to blackening after cooking, resistance to nematodes Ro, resistance to potato wart disease
pdf: