Potato Corazon

Corazon potato is a promising early table variety developed by Dutch breeders and adapted for cultivation in Ukraine. The vegetation period is 50-60 days, allowing for an early harvest. The variety is well-suited for sandy soils and can be grown without additional irrigation. For optimal plant development, it is recommended to use deep and non-dense planting, as well as slightly increased nitrogen fertilizer rates under standard feeding. Corazon has medium sensitivity to metribuzin and requires timely fungicide treatments to protect against late blight, scab, and fusarium. It is resistant to late blight of tubers, viral diseases, and golden nematode, which simplifies care and increases harvest reliability.

The tubers of Corazon potato have elongated-oval shape, uniform and large — the weight of one tuber ranges from 80 to 140 grams. The skin is smooth, shiny, and red, while the flesh is light yellow, does not darken or lighten after cooking. The variety belongs to the culinary type AV, indicating universal use: the potato is suitable for boiling, baking, stewing, and frying. When thermally processed, tubers retain their shape, the flesh becomes crumbly at the end of boiling and soft with a crisp crust when fried. High dry matter content — up to 18% — ensures a pleasant taste and good texture. Corazon is resistant to mechanical damage during harvesting and does not darken during storage, making it attractive for packaging and retail sales.

The Corazon variety is characterized by high yield, which, under proper agronomic practices and favorable conditions, can reach 30 to 45 tons per hectare. The potato can be stored for up to 6 months under proper temperature conditions, allowing for prolonged use. Due to the combination of high productivity, disease resistance, and excellent taste qualities, Corazon is an excellent choice for both agronomists and end consumers seeking a quality and flavorful product.