Arizona potato is a mid-early table variety developed by the Dutch breeding company Agrico B.A. in 2013. It has a vegetation period of 70 to 90 days and is adapted to various soil-climate conditions, including regions of Ukraine, Russia, Belarus, and Moldova. The plants are medium-sized with upright, spreading stems and large green leaves, forming large flower clusters during ripening. The root system is well-developed, producing 10 to 15 oval-shaped, light-yellow tubers with smooth skin and barely noticeable eyes per plant. The weight of one tuber varies from 90 to 150 grams, and the flesh is light-yellow, does not darken when cut or subjected to heat treatment. The Arizona variety is characterized by high yield — up to 577 centners per hectare. It is resistant to several diseases, including potato cancer, mosaic virus, and golden potato cyst nematode, and has moderate resistance to late blight of foliage and relatively good resistance to tuber late blight. Additionally, the variety tolerates drought and increased temperatures during vegetation, and tubers can sprout even at low soil temperatures. The storage life of Arizona potatoes is about 95%, ensuring good storage quality. Arizona potatoes are valued for their excellent taste and versatility in cooking. They do not break down during boiling, retain their neat appearance, and practically do not change color, making them ideal for salads and frying. The flavor is especially pronounced when fried, as the tubers maintain their shape and texture. The starch content, ranging from 13-16%, ensures an optimal balance between fluffiness and flesh density, making this variety popular among consumers and farmers.
