Saxon

Saxon potato is an early-maturing table variety of British origin, intended for obtaining high-quality yields in a short period. The maturity period is 65-75 days, with the first harvest possible as early as day 45 after emergence. The plant is characterized by low or medium height, semi-upright or spreading growth, with medium-sized green leaves and medium leaf margins. Flowers are small, with a red-violet corolla.

The tubers are oval, with small or medium-depth eyes, covered with smooth yellow skin, and the flesh has a creamy hue. The weight of marketable tubers ranges from 59 to 117 grams, and the number of tubers per plant reaches 7-12. The starch content is within 10.0-15.4%, corresponding to culinary type AB, making this potato ideal for salads, soups, and frying. The flavor is good, confirming its high consumer qualities.

The yield of the Saxon variety is high and stable, reaching 155-170 centners per hectare, with maximum yields potentially reaching up to 204 centners per hectare. The tuber marketability is at 77-96%, and storability is 85%, ensuring long-term storage without significant quality loss. The variety is resistant to potato blight, viruses X and Y, and the golden potato cyst nematode. However, it is susceptible to late blight on foliage and tubers, as well as to common scab.