Potato DITTA

Potato variety Ditta is a medium-early table variety of Austrian selection with a vegetation period of 80 to 95 days. Tubers are elongated-oval, with smooth yellow skin and dark-yellow flesh, weighing 95 to 120 grams. Starch content in tubers ranges from 10.4% to 12.8%, ensuring good taste and versatility in cooking. The variety belongs to culinary type AB, making it suitable for soups, salads, and frying. Tubers have a yield of 89-94%, and storability is 95%, indicating high storage stability.

Plants of variety Ditta have medium height and upright intermediate type, with large green leaves and white flower heads. The yield of this variety is high and stable: commercial yield ranges from 245 to 284 centners per hectare, which is 43-146 centners higher than standard varieties Nikulinский and Symphony. Maximum yield may reach 595 centners per hectare, significantly exceeding standard indicators. Number of tubers per plant varies from 7 to 12.

Variety Ditta is resistant to several diseases, including potato cancer and golden potato cyst nematode. However, it is susceptible to late blight of foliage and tubers, requiring appropriate agronomic measures. Preferred growing region is the Central region of Russia. Due to its combination of high yield, good taste, and disease resistance, variety Ditta is an excellent choice for table consumption and storage.