BONNI

Bonni is a medium-early table potato variety of English selection, with a maturation period of 80 to 95 days. The plant is tall, intermediate type, semi-erect, with medium-sized, open, green leaves. Tubers are oval-round with very small eyes, smooth skin, partially red, and light-yellow flesh. Marketable tuber weight ranges from 96 to 130 grams, with starch content from 11.1 to 16.7%. Flavor qualities are good, making this variety versatile for various culinary purposes, including salads, frying, and baking, corresponding to culinary type AB. The yield of Bonni variety is 131–206 centners per hectare, comparable to the Kolobok standard and exceeding the Golubizna standard by 36 centners. Maximum yield can reach 349 centners per hectare, slightly lower than the Aurora standard. Tubers’ marketability is 85–94%, and storability reaches 93%, indicating good product preservation during storage. The usual number of tubers per plant ranges from 6 to 10. The variety exhibits high resistance to potato late blight pathogen and golden potato cyst nematode, ensuring reliable protection against these diseases. However, it is moderately susceptible to phytophthora blight of foliage and tubers, as well as leaf curl virus. These characteristics make Bonni an attractive choice for cultivation under various climatic conditions, ensuring a stable and high-quality yield.