The potato variety Jubilee is an early-maturing table variety with a maturation period of 70-80 days, allowing for the first harvest as early as the 45th day after emergence of seedlings. The plant is semi-upright with dark green medium-sized leaves and a large petiole with intense anthocyanin coloring. Tubers are oval-round in shape, with red skin and yellow flesh, weighing from 94 to 210 grams, containing 14.5-15.7% starch. The number of tubers per plant varies from 10 to 16, contributing to a high commercial yield of 167-360 centners per hectare, with a maximum yield reaching 409 centners per hectare.
The Jubilee variety exhibits good consumer qualities: flesh does not darken when cut or boiled, has a pleasant taste, and is suitable for various cooking methods, including boiling, frying, and baking (culinary type BC). The potato is resistant to mechanical damage, facilitating its transport and storage. Tubers have a storage capacity of about 88%, ensuring prolonged quality retention after harvest.
Jubilee demonstrates high resistance to several diseases, including potato cancer pathogen, golden potato cyst nematode, and crinkle mosaic. Additionally, the variety shows moderate resistance to late blight of foliage and tubers, and is lightly affected by scab and rhizoctonia. However, it is susceptible to dry rot and ring rot. Due to its adaptability and tolerance to various soil-climatic conditions, the variety is successfully grown in the Western Siberia and Far East regions.
