Bernina

The Bernina potato variety is a mid-season table variety developed by German breeders and successfully cultivated in temperate climates. The maturation period is 80-95 days after planting, with tuber harvesting possible as early as day 50. Tubers are elongated-oval, medium-sized, weighing 112 to 142 grams. The skin is smooth, yellow with barely visible surface eyes, and the flesh is uniform, dark yellow. Starch content ranges from 12.1% to 15.2%, corresponding to culinary type A/B — tubers have dense or moderately dense flesh, which do not break down or slightly break down.

The variety is characterized by good taste and versatility in culinary applications, suitable for making soups, salads, baking, frying, and chip production. The yield of Bernina is stable and relatively high — up to 20-35 tons per hectare, with 5 to 12 tubers per plant. The storage capacity of the variety is high, reaching 92-96%, ensuring long-term storage without loss of quality. The potato is well-suited for transportation and maintains its market appearance.

Bernina exhibits resistance to a number of diseases and pests: resistant to potato cancer pathogen, golden potato cyst nematode, crinkly mosaic, and leaf curling. According to data from the All-Russian Research Institute of Phytopathology, the variety is moderately susceptible to phytophthora on foliage and susceptible on tubers. For successful cultivation, it is recommended to plant sprouted seed potatoes when soil temperature reaches +7...+8˚C at a depth of 10 cm, maintaining row spacing of 75 cm and planting depth depending on soil type. Organic microbial preparations can be used to protect against hidden infections.