Potato Reserve

Potato variety Reserve is a medium-early table variety of Russian selection, intended for cultivation in various regions. The maturation period ranges from 65 to 80 days, allowing for harvest at optimal times. The tubers of this variety are round, with small eyes, light beige or yellowish skin, and white flesh. The flower bud has a white color with purple veins on the outer side, which is a distinctive feature of the variety.

The yield of the Reserve variety is high, reaching 300-420 centners per hectare, with a marketability of 72-80%. The weight of one marketable tuber varies between 80-90 grams, and the number of tubers per plant ranges from 9 to 14. The starch content is within the range of 14-17%, ensuring good taste and versatility in culinary use. The potato is suitable for frying, boiling, baking, and making mashed potatoes, belonging to the culinary type BC. The tubers have high storability — about 93% — which contributes to long-term storage without quality loss.

The Reserve variety is characterized by resistance to major potato diseases, such as late blight of stems and tubers, as well as alternaria. These qualities make it a reliable choice for farmers and gardeners seeking a stable and high-quality harvest. The breeder of the variety is the State Scientific University VNIIS of Potato Growing named after A.G. Lorkh, confirming its selection origin and adaptation to Russian climatic conditions.