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Merlot N

Variety:
Merlot N
Foto:
 
Cooking type:
cooking type B - predominantly firm cooking
Recommended purpose of usage:
consumption predominantly firm cooking
Tuber set:
medium to high
Resistance to potato cyst nematodes:
Ro 1
Resistance to potato wart disease:
D1
Susceptibility to potato leafroll virus:
medium
Susceptibility to potato virus Y:
medium
Susceptibility to rhizoctonia:
low
Susceptibility to internal rust spots:
low
Susceptibility to common scab:
low
Tuber yield:
high
Skin texture:
smooth
Eye depth:
shallow
tuber shape:
oval
Flesh colour:
yellow
After cooking blackening:
very low to low
Skin colour:
red
Colour of flowers:
red-violet
Storage behaviour:
gute Lagerfähigkeit, keimruhig
Description text:
1. Verwendungszweck Merlot ist eine rotschalige, mittelspäte, ertragreiche, vorwiegend fest kochende Speisesorte mit sehr guter Speisequalität. 2. Gebrauchswert Die rotschaligen Knollen weisen einen durchschnittlichen Stärkegehalt von 16% auf. Aufgrund der Lagerstabilität ist die Sorte über lange Zeiträume qualitätsstabil zu vermarkten.
possible uses in kitchen:
boiled potatoes, roasted potatoes, baked potatoes, potato wedges, potato pancake, potato gratin
pdf:
special features:
treatment-free storage, resistance to nematodes Ro, resistant to rot, resistant to virus diseases, resistant to scab, resistance to potato wart disease