Tomich

Tomich potato is a mid-early Russian table-type variety with a maturity period of 65 to 80 days. The tubers are oval-shaped with blunt tips and flat stolon scars, having smooth red skin and white flesh that darkens slightly when cut. The marketable tuber mass ranges from 92 to 175 grams, and the number of tubers per plant reaches 9–14. The variety is characterized by good taste and high marketability, reaching 83–96%, which meets standards. The culinary type BC makes Tomich versatile for various cooking methods, including frying, boiling, baking, and suitable for chip production. The tuber storability is 92%, ensuring long-term storage without significant quality loss.

Tomich plants have a semi-erect, intermediate type, tall bush with round stems and weakly anthocyanin-stained. Leaves are medium-lobed and medium-hairy, matte. Flowering is abundant and prolonged, with compact multi-flowered inflorescences. The flower corolla is red-purple with white tips, giving the plant a decorative appearance. Fruit set is medium. Yield varies from 153 to 268 centners per hectare, with maximum yields reaching 430 centners under favorable conditions, exceeding the yields of some standard varieties.

The Tomich variety exhibits resistance to potato cyst nematode (pathotype I) and moderate resistance to late blight both in foliage and tubers. However, it is susceptible to golden potato nematode, requiring attention during cultivation. Preferred cultivation regions include the West Siberian and Far Eastern regions of Russia. The developer of this variety is the Federal Scientific Center for Agrobiotechnology of the Siberian Branch of RAS. Due to its characteristics and resistance, the Tomich variety is a promising choice for producing high-quality potatoes with good taste and technological properties.