Blue Belle potato — a mid-late maturing table variety of English origin, characterized by high yield and excellent adaptability to various climatic and soil conditions. The vegetation period ranges from 90 to 110 days, allowing cultivation in diverse regions. Tubers are oval-shaped with a smooth surface and blunt, curved ends, weighing up to 180 grams, with 15 to 20 tubers per plant. Yield potential reaches 300–550 centners per hectare, making it attractive for commercial cultivation. The skin of Blue Belle tubers is smooth, semi-thick, and dense, with a golden-yellow hue and distinctive pink or purplish speckles resembling a smile, located around the eyes. The flesh is creamy or pale-yellow, finely granular, smooth, and firm with a waxy consistency. Starch content in tubers ranges from 8 to 14%, ensuring versatility in culinary applications. Blue Belle is suitable for salads, soups, frying, and baking, with flesh retaining its color during thermal processing, preserving its appealing appearance and flavor. The variety exhibits high resistance to mechanical damage and excellent storability (up to 93%), ensuring long-term storage without quality loss. Blue Belle is resistant to potato cancer, Yo virus, and late blight, though it may be susceptible to nematodes, dry rot, black leg, and tuber blight after maturity. Thanks to its adaptability and resistance to adverse factors, this variety is a reliable choice for cultivation under various conditions and ensures a consistent, high-quality yield.
