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Saphia

Variety:
Saphia
Cooking type:
cooking type B - predominantly firm cooking
Recommended purpose of usage:
consumption predominantly firm cooking
Tuber set:
medium to high
Maturity:
early maincrop
Resistance to potato cyst nematodes:
Ro1,4
Resistance to potato wart disease:
Pathotyp 1
Susceptibility to potato virus Y:
very low to low
Susceptibility to foliage blight:
medium
Susceptibility to tuber blight:
low to medium
Susceptibility to internal rust spots:
medium
Susceptibility to common scab:
low to medium
Tuber yield:
high to very high
Marketable yield:
high to very high
Susceptability to mechanical damage:
low
tuber shape:
long oval
Flesh colour:
light yellow
Skin colour:
yellow
Storage behaviour:
sehr gute Keimruhe
Description text:
SAPHIA - großfallende, mittelfrühe Speisesorte · mittelfrühe Reifezeit · hohe bis sehr hohe Erträge · lang-ovale, große Knollen · Sehr gute Keimruhe · Geringe Beschädigungsempfindlichkeit
possible uses in kitchen:
boiled potatoes, roasted potatoes, baked potatoes, potato gratin
pdf:
special features:
resistance to mechanical damage, resistance to nematodes Ro, resistant to virus diseases, resistance to potato wart disease