Potato Danaya

The Danaya potato variety is a medium-early table variety of Russian selection, intended for cultivation in the Northwest region. Plants of medium height with semi-erect or semi-spreading form, have light-green leaves of medium and large size with large veins and weak wavy edges. Tubers are oval, with small eyes, yellow skin, and creamy flesh. The mass of marketable tubers ranges from 82 to 122 grams, and starch content ranges from 13.3 to 16.3%, ensuring good taste and low susceptibility to overcooking, while the flesh does not darken during boiling. Culinary type B makes this variety suitable for making soups and frying.

The yield of the Danaya variety is at the level of 179-307 centners per hectare, with maximum yields reaching 384 centners, which corresponds to the standards of varieties such as Elizabeth and Nevsky. Marketability reaches 88-96%, and storability is 92%, indicating good tuber preservation during storage. The number of tubers per plant ranges from 7 to 11, contributing to a stable yield.

The variety is distinguished by high resistance to several diseases, including potato cancer, golden potato cyst nematode, crinkly and striped mosaic. Additionally, it has moderate resistance to late blight of foliage and tubers, as well as relative resistance to common scab and viral diseases. Danaya is a hybrid developed based on the Naya variety and was included in the State Register in 2012. Due to its characteristics and resistance, this variety is popular among regional agricultural producers.