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Oxania

Variety:
Oxania
Cooking type:
cooking type B - predominantly firm cooking
Recommended purpose of usage:
chips crisps consumption predominantly firm cooking
Tuber set:
medium
Maturity:
early maincrop
Resistance to potato cyst nematodes:
Ro1,4
Resistance to potato wart disease:
Pathotyp 1
Susceptability to bruising:
low
Susceptibility to potato virus Y:
very low to low
Susceptibility to foliage blight:
medium
Susceptibility to tuber blight:
medium
Susceptibility to common scab:
medium
Tuber yield:
high to very high
Marketable yield:
high to very high
tuber shape:
round oval
Flesh colour:
light yellow
Description text:
- OXANIA - mittelfrühe Speisesorte mit Chipseignung · mittelfrühe Reifezeit · hohe bis sehr hohe Erträge · großfallend, helle Fleischfarbe · rund-ovale Knollen · kräftiges Kraut · geringe Neigung zur Schwarzfleckigkeit
possible uses in kitchen:
roasted potatoes, potato pancake, potato gratin, homemade french fries, potato soup
pdf:
special features:
resistance to nematodes Ro, resistant to virus diseases, resistance to potato wart disease
pdf: