ALOVA

The potato variety Alova is an early-maturing table variety with a maturation period of 60-70 days, the first harvest can be taken as early as day 45 after emergence of seedlings. The plant is of medium height, intermediate type, semi-upright, with leaves of medium to large size and weakly wavy edges. The flower crown is medium-sized, blue-purple in color. Tubers are elongated-oval in shape, with smooth yellow skin and light-yellow flesh, weighing from 95 to 217 grams. The number of tubers per plant is 5-9, starch content varies from 10.0 to 11.8%. The taste is good, culinary type AB, making it suitable for making salads, soups, and frying.

The variety is characterized by high yield, ranging from 194 to 396 centners per hectare, with maximum yields reaching 477 centners. Tubers’ marketability is in the range of 88-98%, and storability reaches 94%, ensuring good storage and minimal losses during transport. The potato is resistant to mechanical damage, which further enhances its commercial attractiveness.

Alova has high resistance to potato cancer pathogen and golden potato cyst nematode, which reduces disease risk and increases yield stability. According to phytopathology data, the variety is moderately susceptible to late blight on foliage and susceptible on tubers. The breeder of the variety is Germicopa SAS (France). Due to its characteristics and resistance, the Alova variety is suitable for cultivation in various regions and is widely used in the food service sector.