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Odett

Variety:
Odett
Cooking type:
cooking type B - predominantly firm cooking
Recommended purpose of usage:
consumption predominantly firm cooking peeling
Tuber set:
medium
Maturity:
early maincrop
Resistance to potato cyst nematodes:
Ro1,4
Resistance to potato wart disease:
Pathotyp 1
Susceptability to bruising:
very low
Susceptibility to potato leafroll virus:
medium
Susceptibility to potato virus Y:
medium
Susceptibility to foliage blight:
medium
Susceptibility to tuber blight:
low
Susceptibility to internal rust spots:
low
Susceptibility to common scab:
low
Tuber yield:
high
Marketable yield:
high
Susceptability to mechanical damage:
low
Skin texture:
smooth
Eye depth:
shallow
tuber shape:
oval
Flesh colour:
yellow
After cooking blackening:
low
Skin colour:
yellow
Description text:
Vielseitige, mittelfrühe Speisesorte · mittelfrühe, gelbfleischige Speisesorte · Ertrag: hoch mit mittlerem Knollenansatz (ca. 14) · geringe Beschädigungsempfindlichkeit, · sehr geringe Neigung zu Schwarzfleckigkeit und geringe Kochnachdunkelung · gleichmäßige ovale Knollen mit glatter, blanker Schale und flachen Augen · Kochtyp vorwiegend-festkochend, ca 20 % TS mit gutem Geschmack und guter Backeignung
possible uses in kitchen:
boiled potatoes, jacked potatoes, roasted potatoes, baked potatoes, potato pancake
pdf:
special features:
washable, resistance to blackening after cooking, resistance to nematodes Ro, resistance to potato wart disease