SORENTINA

Sorentina — a mid-early maturing table potato variety, distinguished by its high adaptability to climatic conditions and broad culinary applications. Tubers have an oval-round shape, pleasant yellow skin with a slight netting and small to medium-depth eyes. The marketable tuber mass ranges from 89 to 155 grams, and the flesh is light-yellow, soft, medium-starchy, and slightly watery, making this variety ideal for making mashed potatoes, baking, frying, and chip production. Starch content is 18–18.6%, contributing to good mashability and flavor of dishes.

Plants of the Sorentina variety are of medium height, stem-type, with erect or semi-erect stems. Leaves are medium-sized, green, with medium-sized veins and no or very weak anthocyanin pigmentation on the inner side of the veins. Yield is high: marketable yield ranges from 119 to 345 centners per hectare, with a maximum of 406 centners. Tuber marketability is at 76%, and storability is 95%, indicating good preservation and long-term storage without loss of flavor and nutritional qualities.

The variety exhibits resistance to several diseases, including potato cancer pathogen, golden potato cyst nematode, as well as crinkly and striped mosaic and leaf curl. Thanks to these characteristics and its universal application, Sorentina is a reliable choice for cultivation and use in both home and industrial potato farming.