Alaska

Potato variety Alaska is a medium-early table variety developed by scientists of the Ural Research Institute of Agriculture. The plant is of medium height, intermediate type, semi-erect, with dark green medium-sized leaves and medium-sized flower clusters with moderate anthocyanin coloration on the inner side. Tubers have an oval shape and red skin, smooth, with shallow eyes. The flesh is cream-colored and belongs to the culinary type AB, indicating very low breakdown, and the taste is rated as good to excellent, with a tasting score of 4–4.5 out of 5. The variety is characterized by high yield and marketability: with proper agronomy, one hectare can yield up to 82 tons of potatoes, and marketability reaches 86–87%. Each plant forms 12–16 tubers weighing 98–149 grams. Starch content varies within 14–18.5%, ensuring good taste and versatility in culinary applications. Maturation period is medium, from sprouting to harvest takes approximately 80–95 days. Potato Alaska has high storability, reaching 95%, allowing long-term storage without quality loss. The variety is resistant to potato cancer and golden cyst nematode, and moderately susceptible to late blight of foliage and tubers. Additionally, it is resistant to crinkly and striped mosaic and moderately resistant to leaf curling. Due to its hardiness and disease resistance, this variety is suitable for organic cultivation and is an excellent choice for farmers seeking high-quality and stable yields.