The Inara potato variety is an early-maturing German table variety suitable for both boiling and frying. Plants of this variety have medium to high growth with upright or semi-upright bushes and small to medium green leaves. Tubers are elongated-oval with small eyes, yellow skin, and light-yellow or dark-yellow flesh. Marketable tuber weight ranges from 60 to 140 grams, with starch content between 12 to 15.4%. The maturity period is 70-80 days, with the first harvest possible as early as day 45 after emergence.
The Inara variety is characterized by high yield, reaching 258 to 402 centners per hectare, matching the Zhukovsky Early standard and exceeding the Dolphin standard. Plants form 8-10 tubers, which have good storability — up to 96% — and low sprouting during storage. Consumer qualities include moderate softening, good taste, and resistance of flesh to darkening during thermal processing, making this variety attractive for various culinary purposes.
Special attention is paid to the resistance of the Inara variety to various diseases and pests. It exhibits resistance to potato virus Y, golden potato cyst nematode, late blight of tubers and foliage, as well as diseases such as blackleg, leaf spot, scab, and rizoctonia. Additionally, the variety shows moderate resistance to potato leaf curl virus and mosaic virus, and is resistant to virus Y. These characteristics make Inara a reliable choice for cultivation under various climatic conditions with minimal yield loss.
