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Loreen

Variety:
Loreen
Cooking type:
cooking type B - predominantly firm cooking
Recommended purpose of usage:
organic consumption dry products firm cooking predominantly firm cooking
Maturity:
early maincrop
Resistance to potato cyst nematodes:
Ro1,4
Susceptability to bruising:
very low
Susceptability to discolouration:
very low to low
Susceptibility to potato virus Y:
very low to low
Susceptibility to foliage blight:
medium
Susceptibility to internal rust spots:
very low
Susceptibility to common scab:
low
Tuber yield:
high
Marketable yield:
high
Skin texture:
smooth
Eye depth:
shallow
tuber shape:
oval
Flesh colour:
yellow
After cooking blackening:
very low to low
Skin colour:
yellow
Colour of flowers:
white
Storage behaviour:
gut
Description text:
- LOREEN - mittelfrühe Qualitätsspeisesorte mfr. (früh/mittelfrüh) Reifezeit, vorwiegend festkochende bis festkochende Speisesorte hohe bis sehr hohe Erträge gelbe Fleischfarbe, sehr guter Geschmack sehr geringe Neigung zu Schwarzfleckigkeit gute Lagerfähigkeit mittel-großfallende, ovale Knollen mit glatter Schale und flachen Augen keine Probleme mit Sencor
possible uses in kitchen:
boiled potatoes, jacked potatoes, potato wedges, potato gratin, mashed potatoes
pdf:
special features:
treatment-free storage, resistance to blackening after cooking, resistance to nematodes Ro, resistant to virus diseases, resistant to scab