Sagitta

The Sagitta potato variety is a mid-early, versatile Dutch variety with a growing period of 80 to 115 days, depending on growing conditions. Marketable yield can be harvested as early as 75-90 days after planting. Tubers are oval-shaped, with yellow skin and light-yellow flesh, weighing from 93 to 165 grams. On average, each plant produces 8 to 14 large tubers with small eyes. Starch content varies from 13.8% to 18.5%, ensuring excellent taste and good cooking quality. The flesh does not darken when cut or thermally processed, making this variety ideal for preparing French fries and other dishes.

Sagitta exhibits high resistance to various diseases and stress factors. The variety is resistant to drought, late blight, potato scab, viral diseases including PVYn and PVYntn, potato nematode, and potato cancer. However, it is sensitive to Alternaria and Rhizoctonia, and has moderate resistance to late blight on foliage and tubers. Additionally, the variety shows high resistance to sprouting, which is important for transport and storage. Tubers have a storage capacity of 93%, ensuring long-term storage without quality loss.

For successful cultivation of the Sagitta variety, it is recommended to pre-sprout tubers and avoid planting in cold soil. Nitrogen fertilizer application can be increased by 10% compared to other mid-early varieties. The optimal distance between ridges is 75 cm, and between plants — 27-35 cm. The variety is suitable for cultivation in the Northwestern and Central regions of Russia. Due to its characteristics, Sagitta is well-suited for traditional markets, washing, packaging, as well as for processing into French fries and vacuum packaging.