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Christel

Variety:
Christel
Cooking type:
cooking type B - predominantly firm cooking
Recommended purpose of usage:
convenience small packing consumption predominantly firm cooking peeling
Tuber set:
medium
Maturity:
second early
Resistance to potato cyst nematodes:
Ro1,4
Resistance to potato wart disease:
D1
Susceptability to bruising:
low
Susceptibility to potato virus Y:
low to medium
Susceptibility to foliage blight:
low to medium
Susceptibility to tuber blight:
low to medium
Susceptibility to internal rust spots:
low
Susceptibility to common scab:
low to medium
Tuber yield:
medium to high
Susceptability to mechanical damage:
low
Skin texture:
smooth
Eye depth:
shallow
tuber shape:
round oval
Flesh colour:
dark yellow
After cooking blackening:
low
Storage behaviour:
gut
Description text:
· Frühe Speisesorte · Sehr gute Laubentwicklung · Rundovale Knolle, flache Augen · Fleisch gelb bis tiefgelb · Ertrag: mittel-hoch · Kochtyp: vorwiegend festkochend · geringe Nachdunklung · gute Anpassungsfähigkeit an trockene Klimate und südliche Anbaubedingungen
possible uses in kitchen:
boiled potatoes, jacked potatoes, roasted potatoes, potato gratin, mashed potatoes
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special features:
resistance to dry weather periods, resistance to blackening after cooking, resistance to mechanical damage, resistance to nematodes Ro, resistance to potato wart disease
pdf: