Saturn

Saturn potato is a medium-late, table-type variety of Dutch selection, characterized by high yield and good adaptability to various soil-climatic conditions. The plant is tall, intermediate type, semi-upright, with medium-sized leaves ranging from intermediate to open green to dark green with wavy edges. Flower corolla varies from medium to large, white. Maturation period is 115-120 days, allowing the variety to be used in various agro-technical zones.

The tubers of the Saturn variety are oval-round in shape, with medium-depth eyes, skin ranging from smooth to slightly rough and yellow in color, and light-yellow flesh. Marketable tuber mass ranges from 90-114 grams, with 6-9 tubers per plant. Starch content in tubers ranges from 16.5% to 21.4%, making this variety particularly suitable for processing into potato products, including chips, as well as for baking and making mashed potatoes. The taste of the tubers is rated as good, confirming the variety's high consumer quality.

The Saturn variety is characterized by high marketability (84-93%) and storability (89%), ensuring long-term storage without loss of quality. It is resistant to diseases such as potato cancer, golden potato cyst nematode, rhizoctonia, common and powdery scab. However, the variety is moderately susceptible to phytophthora on foliage and tubers. Maximum yield reaches 280 centners per hectare, corresponding to the level of best standards. Due to its characteristics and resistance, the Saturn variety is a reliable choice for cultivation both on an industrial scale and in private farms.