Potato Aria

The Aria potato variety is a mid-early table type with a vegetation period of about 110 days. This variety has high yield: by day 40-45 after emergence, it reaches 22 tons per hectare, and by the end of vegetation — up to 47 tons per hectare. Each plant forms 18 to 20 oval, rose-colored tubers with a creamy flesh containing 15.3% starch. The tubers are large in size, have an attractive appearance, and excellent taste qualities. The Aria variety shows high resistance to a range of diseases, including potato cancer, nematodosis, rizoctonia, black leg, and viral diseases. Additionally, it has relative resistance to leaf blight and alternaria. The tubers are resistant to flesh browning, which contributes to their long-term storage while maintaining quality — up to 92-96% of the yield is preserved under good conditions. The culinary properties of the Aria potato make it a versatile ingredient for various dishes. The flesh becomes flaky when boiled and soft inside with a crisp crust when fried. Thanks to these qualities, this variety is ideal for preparing french fries, chips, soups, and other culinary products. Recommended for cultivation in the Polissia and forest-steppe zones, this variety combines high productivity, disease resistance, and outstanding taste characteristics.