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Annegret

Variety:
Annegret
Foto:
 
Cooking type:
cooking type A - firm cooking
Recommended purpose of usage:
consumption firm cooking
Tuber set:
medium
Maturity:
first early
Resistance to potato cyst nematodes:
Ro1
Resistance to potato wart disease:
Pathotyp 1 (D1) in Prüfung
Susceptibility to potato leafroll virus:
medium
Susceptibility to potato virus Y:
low
Susceptibility to rhizoctonia:
medium
Susceptibility to black leg:
low
Susceptibility to foliage blight:
medium
Susceptibility to tuber blight:
medium
Susceptibility to internal rust spots:
medium
Susceptibility to common scab:
medium
Tuber yield:
medium to high
Marketable yield:
high
Skin texture:
net like pattern
Eye depth:
shallow
tuber shape:
oval
Flesh colour:
dark yellow
Skin colour:
yellow
Seed preparation:
mag einen Wärmestoß zur Vorkeimung, bevorzugt eine gleichmäßige Wasserversorgung
Description text:
Annegret ist eine sehr frühe, gelbschalige Salatsorte mit ausgeglichener Sortierung. Die Fleischfarbe der flachäugigen, ovalen Knollen ist tief gelb. Annegret zeigt gute Erträge in der Frührodung.
possible uses in kitchen:
boiled potatoes, potato salad
pdf:
special features:
resistance to nematodes Ro, resistant to virus diseases, resistance to potato wart disease