AKSINIA

The potato variety Aksinia is a high-yielding ultra-early table variety with a rich yellow skin and flesh. Tubers are elongated-oval, with small eyes, weighing from 82 to 122 grams. The starch content in tubers is 12.2–13.0%, making this variety versatile for various culinary purposes, including salads, French fries, soups, and frying. The potato has a good taste, and its culinary type AB confirms its wide application in cooking.

Plants of the Aksenia variety have medium height and intermediate growth type with semi-erect form. Leaves are light green, medium to large size, flower corolla of medium size with absent or very weak anthocyanin coloring on the inner side of the corolla. Maturity period is 65–75 days, with the first harvest possible as early as the 45th day after emergence. The variety has high and stable yield: commercial yield varies from 217 to 264 centners per hectare, with maximum reaching 516 centners, which is 23–45 centners higher than standard varieties.

The Aksenia variety is distinguished by high resistance to major potato diseases, including potato cancer pathogen, golden potato cyst nematode, as well as crinkly and striped mosaic. Additionally, it has medium resistance to late blight of foliage and tubers. Tubers have 92% storability, ensuring good storage of the harvest. Preferred growing regions are the North-Western and Middle Volga regions, where the variety shows the best results in yield and quality.