BRONNITSKIY

The potato variety Bronnitskiy is a mid-season table variety with a maturity period of 90-100 days. The tubers are oval-round, light-yellow in color with smooth skin and light-yellow flesh that does not darken when boiled. The average weight of marketable tubers is 90-120 grams, and the number of tubers per plant reaches 13-17. The starch content is within 16-18%, making this variety universal for various culinary purposes, including baking and making mashed potatoes. The taste of the potato is excellent, and its storability reaches 93%, ensuring good harvest preservation.

The variety is characterized by high yield — from 300 to 540 centners per hectare, and the tuber marketability is 85-92%. Bronnitskiy potato is resistant to several diseases, including late blight, black scab, viral infections, and alternaria. It also has moderate resistance to phytophthora on both foliage and tubers. However, the variety is susceptible to rhizoctonia and golden potato nematode. Additionally, it is resistant to potato cancer pathotype I.

The Bronnitskiy variety is recommended for cultivation on fertile soils due to its drought resistance and high productivity. It is suitable for processing into starch and other potato products, expanding its application in the food industry. The originator of the variety is the Khomogorsk Experimental Station for Animal and Plant Husbandry, and the patent for the variety belongs to the All-Russian Research Institute of Potato Farming named after A.G. Lorha.