Potato ERMAK IMPROVED

Potato variety Ermak Improved is an early-maturing table variety of domestic selection, developed in the 1970s based on the variety 'Early Rose'. This variety is characterized by pink tuber skin with small eyes and white flesh with red specks, as well as a pale red-purple flower. The weight of marketable tubers ranges from 90 to 117 grams, and the number of tubers per plant varies from 8 to 13. The maturation period is 70-75 days, allowing for early harvest. The yield of this variety reaches 350-470 centners per hectare, with a marketability of 87-92%. The Ermak Improved variety has good taste qualities: the flesh does not darken when sliced and does not break apart when boiled, making it versatile for various cooking methods, including salads, fried potatoes, as well as processing into chips and french fries. The starch content of the tubers is within 10-12%, contributing to excellent flavor and texture. The variety has high storability — about 94% — ensuring good preservation of the harvest over a long period. The plant adapts well to various growing conditions, including heat, and positively responds to fertilization and irrigation. However, the variety has moderate resistance to diseases: it is susceptible to potato blight, late blight, phytophthora, as well as fungal, bacterial, and viral diseases, thus requiring timely prevention and care. Due to its combination of high yield, excellent taste, and heat resistance, the Ermak Improved variety is a valuable choice for cultivation in regions with various climatic conditions.