Potato Daisy

Daisy potato is a medium-early French table variety with a maturity period of 65 to 80 days. The plant is medium to tall, intermediate type, semi-upright, with medium to large green leaves. The flower of the plant is red-purple, which is a characteristic feature of the variety. Tubers are oval, with small eyes, yellow skin, and light-yellow flesh. The weight of marketable tubers ranges from 92 to 139 grams, and the number of tubers per plant ranges from 7 to 12.

The Daisy variety is distinguished by good consumer qualities and versatility in cooking. It belongs to the culinary type AB, making it suitable for making soups, salads, frying, and especially for chip production. The starch content in the tubers is in the range of 12.5-15.8%, ensuring optimal texture and taste of prepared dishes. The storage quality of the variety is high — about 95%, allowing long-term storage of the harvest without loss of quality.

In terms of disease resistance, Daisy exhibits good resistance to potato scab and golden potato cyst nematode. It also shows moderate resistance to leaf curl virus. However, the variety is susceptible to late blight of foliage and tubers, as well as to crinkly and striped mosaic. Yield varies from 92 to 328 centners per hectare, with maximum yields up to 350 centners, which corresponds to the level of standard varieties such as Nevsky.