Potato Flagman

The Flagman potato variety is a medium-early table variety with a vegetation period of 75-85 days. The plant is of medium height, semi-erect, with medium-sized dark green leaves and a medium-sized flower with no or very weak anthocyanic coloration on the inner side. Tubers are oval-round in shape, with medium-depth eyes, light beige skin, and cream-colored flesh that does not darken during processing. The average mass of marketable tubers varies from 101 to 220 grams depending on growing conditions and manufacturer data. The culinary flesh type is weakly mealy, making the variety versatile for various cooking methods.

The Flagman variety is characterized by high yield, reaching 65-75 tons per hectare, which is 31-68 centners higher than standard varieties such as Petersburg and Scarb. Maximum yield may reach 400 centners per hectare. Tubers have a marketability of 83-87% and storability of 93%, ensuring long-term storage without quality loss. Starch content ranges from 11.8-18.7%, contributing to good taste and excellent culinary qualities.

The variety is resistant to several diseases, including potato blight (Dalemy pathotype), golden potato cyst nematode (Ro1 pathotype), and exhibits high resistance to tuber late blight and moderate susceptibility to foliage late blight. Additionally, Flagman is resistant to striped and wrinkled mosaic, common scab, fomosis, and virus Y. Due to these characteristics and high storability, the variety is widely cultivated in the Central, Volga-Vyatka, Central Chernozem, and North Caucasus regions and is suitable for washing and table use.