Potato Mikhailovsky

Mikhaylovsky potato is a mid-early table variety with a vegetation period of 60 to 80 days. The plant is of medium height, semi-upright, with an intermediate growth type and dark green medium-sized leaves. The flowers have a red-purple coloration. Tubers are oval-shaped with small eyes and red skin, weighing between 90 and 145 grams each. The flesh is yellow, with a starch content ranging from 14.2% to 18%, which ensures good taste and excellent mashability, making the variety suitable for making mashed potatoes, freezing, and producing potato slices. No darkening during boiling or color change after peeling occurs, which increases the product's market attractiveness.

The yield of the Mikhaylovsky variety is 24.6–57 tons per hectare, which meets or exceeds the standards of other well-known varieties. Marketability reaches 92%, and storability during storage ranges from 93% to 95%, with the potato retaining its qualities for no less than 7 months at temperatures between +2°C and +4°C. The variety is adapted to various soil-climatic conditions and exhibits moderate drought resistance, making it suitable for cultivation in the Central region.

Mikhaylovsky demonstrates high resistance to several diseases and pests, including potato scab, golden potato cyst nematode, viruses Y and A, leaf curl, black leg, rizoctonia, and common and silver scab. Resistance to potato late blight on tubers is above average, while resistance on foliage is average. Due to its low maintenance requirements and disease resistance, the variety is easy to grow even for novice gardeners, making it an attractive choice for a broad range of consumers.