The potato variety "Queen Anne" is a medium-early, universal table variety developed by the German breeding company Solana GmbH & CO KG. The vegetation period is 75-85 days, and full maturity is reached on day 95-105. Plants of this variety form 10 to 16 elongated-oval, smooth tubers weighing 80 to 150 grams. The tuber skin is smooth, tough, yellow, with small, superficial eyes that are practically invisible. The flesh is light yellow, medium density, slightly mealy and moderately moist, ensuring excellent taste and versatility in cooking. The "Queen Anne" variety is characterized by high yield, averaging 395 c/ha, and under optimal conditions can reach up to 500 c/ha. Tubers have a marketability of 82-97%, and storability up to 10 months, allowing the harvest to be preserved until spring without loss of quality. Starch content varies from 12 to 16%, making this potato suitable for various cooking methods: boiling, frying, making French fries, chips, and soups. When boiled, tubers retain their shape and do not break down, and when fried, they develop a soft interior and a crispy crust. One of the key advantages of this variety is its high resistance to a broad spectrum of diseases common to solanaceous crops, including potato scab, rhizoctonia, alternaria, dark spots, late blight, and viral infections. Plants are low-growing, with dark green leaves covered in a slight down, and white flowers. Due to its resistance and stable yield, "Queen Anne" is popular among both professional growers and home gardeners in various climatic conditions across Ukraine, Belarus, and Russia.
