CORTNEY

Cortney potato is a medium-early table variety with a maturity period of 65 to 80 days. The plant has a semi-upright, compact, and tall bush with large green leaves and white flowers. The tubers are round in shape with a smooth yellow skin and light-yellow flesh, possessing a pleasant taste. The average weight of marketable tubers ranges from 109 to 175 grams, and the number of tubers per plant varies from 6 to 10. The starch content is between 14.8–18%, making this variety suitable for various cooking methods, including boiling, baking, mashing, as well as for chip and french fry production.

The Cortney variety is characterized by high yield, reaching 275 to 405 centners per hectare, with maximum yields up to 435 centners. The tuber marketability is 76–96%, and storability reaches 94%, ensuring good product preservation and transportability. The tubers do not darken during processing, which is an important advantage for culinary use and industrial processing. High content of carotene and protein makes this variety particularly valuable for dietary nutrition.

Cortney exhibits resistance to several diseases, including potato cancer, golden potato cyst nematode, crinkly and striped mosaic, as well as leaf curl virus. According to research, the variety is moderately susceptible to phytophthora on stems and tubers. Due to its resistance and high agronomic performance, the Cortney variety is a reliable choice for cultivation in various regions.