The Arizona potato variety is a promising table-type Dutch selection, ideal for both home and commercial cultivation. It is a large, early-maturing variety with a maturity period from emergence to harvest of 70-80 days. Medium-stature plants form up to 10 marketable oval tubers with yellow skin and light-yellow flesh, weighing 120-150 grams. Starch content in tubers reaches 17%, ensuring universal use in cooking: the potato is suitable for soups, roasting, mashed potatoes, and other dishes, while the flesh does not darken or lose shape during frying. The yield of the Arizona variety is very high — 400 to 500 kg of potatoes can be harvested per hundred square meters. Tubers tolerate transportation well and store excellently throughout winter, with a storage durability of up to 96%. The variety is resistant to several diseases, including mosaic virus, potato cancer, and nematodes, and also exhibits moderate resistance to late blight. It tolerates drought and high summer temperatures, making it a reliable choice for cultivation on well-lit areas with fertile, light-textured soil. The Arizona potato is characterized by its low maintenance requirements and stable productivity, making it attractive to gardeners and farmers alike. Its high flavor quality and versatility in culinary applications allow for diverse uses. Due to its resistance to adverse conditions and diseases, as well as its high yield, Arizona is an excellent choice for those who value quality and reliability in potato cultivation.
