ARAMIS

The Aramis potato variety is a medium-early table variety of Russian selection with a maturation period from 80 to 95 days. The plant is of medium height with upright stems and medium-sized leaves colored green or dark green. The tubers are oval-round in shape with medium-depth eyes, covered with yellow skin, and the flesh has a light-yellow hue. The weight of marketable tubers ranges from 98 to 156 grams, with 7 to 11 tubers forming per plant. The starch content in the tubers is 14.2 to 15.7%, ensuring good culinary properties.

The variety exhibits high resistance to a range of diseases, including potato cancer, golden potato cyst nematode, crinkle and striped mosaic, as well as leaf curl. Additionally, Aramis shows resistance to drought and diseases such as black leg and common scab. It is moderately resistant to late blight affecting both foliage and tubers. The yield of this variety ranges from 166 to 250 centners per hectare, with maximum yields reaching up to 316 centners per hectare.

Consumer qualities of the Aramis variety are highly appreciated due to its excellent taste and flaky flesh that does not darken during boiling. Its culinary type BC makes this potato versatile for various cooking methods, including frying, boiling, and baking. The tuber marketability reaches 89-98%, and storability is 95%, ensuring long-term storage without loss of quality. The variety is recommended for cultivation under various climatic conditions due to its adaptability and resistance to adverse factors.