The 'Alexandrite' potato variety is a medium-early table-type variety developed by a group of scientists under the leadership of breeder N.M. Gadjiev. The tubers of this variety have a smooth, oval-round shape with almost imperceptible eyes, significantly simplifying the peeling process. The tuber skin has a dark lilac hue, and the flesh, creamy in color, retains its hue both raw and boiled, without darkening over time. The starch content in the tubers is 12-14%, providing a pleasant taste both when boiled and fried.
The 'Alexandrite' variety exhibits high resistance to several diseases, including late blight, common scab, rhizoctonia, and potato cancer (pathotype I). However, it is susceptible to golden potato nematode. Thanks to its resistance and good yield potential, which can reach up to 500 kg per hundred square meters, this variety is suitable for cultivation in regions with moderate climates.
The 'Alexandrite' potato was developed to meet the needs of gardeners and farmers for a productive and stable variety adapted to local growing conditions. Its medium-early maturity allows for obtaining a high-quality harvest at optimal times, and its high starch content makes it an excellent choice for preparing various dishes, including mashed potatoes and fried potatoes.
