Lileya

The Lileya potato variety is a mid-early variety with a vegetation period of about 65-70 days. Under one plant, 10 to 15 oval-shaped tubers form, each weighing 100 to 200 grams. The tubers have an attractive netted skin and a rich yellow flesh, which has excellent flavor and high market appeal. The variety is characterized by high starch content (11.4-17%), which ensures good shape retention during thermal processing and makes it versatile for various culinary uses, including frying, baking, boiling, and making mashed potatoes.

Lileya is highly resistant to various diseases such as rhizoctonia, silver scurf, potato late blight, dry rot, alternaria, and rust, as well as to mechanical damage. This allows the variety to be grown on almost all soil types and in various climatic conditions, including both open and protected ground. Recommended growing zones are the Polissia and forest-steppe regions. The variety has good storage capacity, reaching up to 90%, making it convenient for long-term storage and industrial use.

The potential yield of the Lileya variety is up to 76 tons per hectare, confirming its high productivity. Due to its qualities, the potato is widely used in the food industry for producing French fries, freeze-dried mashed potatoes, and soup seasonings. The variety was registered in 2003 and is produced by NAAN Ukraine, ensuring its quality and compliance with modern agronomic requirements.