FRITELLA

Fritella potato is a medium-maturing table variety developed in collaboration between the Federal State Budgetary Research Institution "VNIIS of Potato Growing named after A.G. Lorkh" and LLC "Agrocenter Korenevo". This variety is characterized by high yield and large elongated-oval tubers with small eyes, light beige skin, and creamy flesh. The marketable tuber weight ranges from 91 to 150 grams, and the starch content is between 15 to 19%. The taste is good, making it suitable for various cooking methods.

Fritella plants are tall, intermediate types with semi-erect growth. Leaves are medium-sized and green, while the flower cluster is medium-sized with intense anthocyanin coloring on the inner side. The marketable yield ranges from 214 to 396 centners per hectare, with a maximum potential of 535 centners per hectare, significantly exceeding standard benchmarks. Tubers have a marketability rate of 83 to 98%, and storability reaches 92%, indicating excellent harvest preservation.

The Fritella variety is resistant to diseases such as Alternaria, Rhizoctonia, and potato scab, but susceptible to late blight and golden cyst nematode. Due to its characteristics and taste qualities, this potato is ideal for frying, making chips, boiling, and baking. The plant prefers sunny locations and is low-maintenance, making it attractive for cultivation under various climatic conditions.