SERRA

The Serra potato variety is a mid-season table variety of British selection, maturing in 80 to 95 days. The plant has low or medium height, semi-upright growth habit with intermediate type. Leaves are small or medium-sized, green or dark green, with very weak or weak leaf margin waviness. Flowers are medium or large with blue-purple corolla. Tubers are oval-shaped with smooth yellow skin and light-yellow flesh. Marketable tuber mass ranges from 61 to 112 grams, with 8-12 tubers per plant. Starch content is 11.2-16.5%, corresponding to culinary type BC, making the potato suitable for frying, baking, and boiling.

The Serra variety has high and stable yield: marketable yield is 145-195 centners per hectare, with maximum yield up to 283 centners per hectare. Tubers have a marketability of 79-95%, and storability reaches 92%, ensuring good product preservation during storage. The variety is distinguished by uniform tubers and satisfactory taste, making it popular for table use.

The Serra variety exhibits good resistance to several diseases: resistant to potato scab, leaf curling viruses X and Y, and moderately resistant to rhizoctonia. However, the variety is susceptible to golden potato cyst nematode and common scab, and also susceptible to late blight on foliage and moderately susceptible on tubers. Cultivation is recommended in open ground, sown in May, with planting scheme 60x35 cm and depth 8-10 cm. The Serra potato combines high yield, good consumer qualities, and resistance to major diseases, making it attractive to farmers and consumers.