Potato Arrow / Erōu

Arrow potato is an early-maturing table variety developed in the Netherlands. The plant has a low or medium height with a spreading bush form and medium to large green leaves with slightly wavy edges. The flower corolla is white, medium to large in size. Tubers are oval-shaped with small eyes, yellow skin, and cream-colored flesh. The marketable tuber mass ranges from 80 to 120 grams, and starch content varies between 12–16.4%. The variety exhibits high market quality — marketability reaches 90–97%, and storability is 94%. The Arrow variety has high and stable yield: average yields range from 227 to 295 centners per hectare, with maximum yields reaching 350 centners per hectare. The first harvest can be taken as early as day 45 after emergence, yielding 191–230 centners per hectare, while the second harvest on day 55 yields 246–282 centners per hectare. The number of tubers per plant ranges from 7 to 11. The variety responds well to split application of nitrogen fertilizers and requires planting in well-heated soil with pre-sprouted tubers. Arrow potato has excellent taste qualities: flesh does not darken during boiling and retains shape when sliced, making it versatile for various cooking methods, including soups, frying, baking, and boiling as new potatoes. The variety is resistant to potato cancer pathogen and golden potato cyst nematode, and moderately resistant to late blight. It is susceptible to foliage disease and resistant to tuber disease, but not resistant to fusarium and mosaic virus.