Potato Dina

The potato variety Dina is a mid-early table variety with a maturation period of 65 to 89 days. Tubers have a round-oval shape, yellow skin with a netted texture, and light-yellow flesh. The eyes are small, and the skin is slightly rough. The average weight of marketable tubers ranges from 96 to 130 grams, and the number of tubers per plant varies from 6 to 10. The variety is characterized by rapid and uniform emergence, vigorous growth of foliage and tubers in the early vegetative stage, making it suitable for early harvests when sprouted. Dina is characterized by high yield, reaching 170 to 289 centners per hectare, significantly exceeding standard varieties. Tubers have a marketability of 82 to 93%, and starch content varies between 11.9–19.2%, making it versatile for various culinary uses. The potato is suitable for boiling, mashing, baking, as well as for industrial processing, including dry potato mash and starch production. The taste qualities of the variety are good, and its culinary type ranges from VS to CD, ensuring diverse culinary applications. Variety Dina has high resistance to several diseases, including potato cancer and golden cyst nematode. It also shows relative resistance to black rot, wet rot, rizoctonia, and moderate resistance to common scab, leaf phytophthora, and viral diseases. It is recommended for cultivation on light to medium-textured soils, taking into account its sensitivity to overwatering during the early vegetative stage. The variety responds well to intensive growing conditions and exhibits excellent storability, reaching 95%, ensuring prolonged storage of tubers without quality loss.