The potato variety San Yava is an early-maturing table variety with oval tubers of medium size, weighing from 94 to 131 grams. The tuber skin is yellow, and the flesh is light yellow, giving the product an attractive appearance and good taste. The variety is characterized by high marketability — about 84%, as well as excellent storability, reaching 95%, which ensures long-term storage at 4–5°C without loss of quality. San Yava has low susceptibility to internal defects and mechanical damage, making it convenient for washing and packaging.
Plants of this variety are of medium height, intermediate type, with upright or semi-upright growth habit. Leaves are small or medium-sized, light green in color, and the flower corolla is small with weak anthocyanic pigmentation on the inner side. The growing period is 80–85 days, allowing for early harvest. Yield of San Yava ranges from 169 to 360 centners per hectare, with maximum yields reaching 463 centners, exceeding the standards of some well-known varieties.
The variety exhibits high resistance to a number of diseases and pests, including potato cancer, golden potato cyst nematode, as well as viruses PVY Y and PLRV L. Additionally, San Yava is resistant to silver scab, striped, and crinkly mosaic, significantly reducing the risk of yield loss and improving tuber quality. It is recommended to provide moderate nutrition with application of nitrogen, potassium, phosphorus, and magnesium, along with foliar feeding with microfertilizers to achieve maximum productivity.
