GATESBURY

Gatesbury potato is a medium-early table variety developed by crossing the Saxon and Valor varieties. Plants of this variety have low to medium height, intermediate type, and semi-erect posture. Leaves are medium-sized, light green to green in color, and the flower is also medium-sized with weak anthocyanin pigmentation on the inner side. Tubers are elongated-oval with small eyes, covered with light beige skin, and flesh is cream-colored. The average mass of marketable tubers is about 126 grams.

The Gatesbury variety is characterized by high market yield, ranging from 146 to 442 centners per hectare, meeting the standards of varieties such as Ladожский and Bronnitsky. Maximum yield can reach 460 centners per hectare, which is 106 centners higher than the standard Petersburg variety. Tubers have a marketability of 87% and storability of 95%, indicating good product preservation during storage. Starch content in tubers is 14.6%, ensuring good taste and excellent culinary qualities.

In addition, the Gatesbury variety exhibits resistance to several diseases, including potato cancer pathogen and golden potato cyst nematode. These characteristics make it a reliable choice for cultivation in various regions, especially in the Central region. Due to its qualities and resistance, Gatesbury potato is suitable for wide use in table cuisine and provides a stable and high yield.