Newton

Newton potato is an early-maturing table variety with a maturation period of 70-75 days, allowing for the first harvest as early as day 45 after emergence. Medium-height plants with leafy type and semi-erect form, medium-sized green leaves. Tubers are elongated-oval with light beige skin and small eyes, yellow flesh. Marketable tuber weight ranges from 88 to 115 grams, with starch content of 14.5-17.3%, providing good taste and versatility in culinary applications, including boiling, baking, and mashing.

The Newton variety has high and stable yield: marketable yield ranges from 167 to 283 centners per hectare, with maximum yields up to 315 centners per hectare, significantly exceeding standards of many known varieties. Tubers have a marketability of 85-90% and storage capacity of 96%, ensuring long-term storage without quality loss. Each plant produces 5 to 9 tubers, contributing to high productivity.

The variety exhibits high resistance to major potato diseases, including potato late blight, golden nematode, Phytophthora blight, and leaf curl virus. These traits make Newton low-maintenance and a reliable choice for cultivation in the Central region of Russia. Originator: Robert W. Hoopes (USA).