Potato variety Sugar is a medium-maturing table variety with oval, light beige tubers and small eyes. The flesh is yellow, containing about 17% starch, which ensures good taste qualities. The weight of marketable tubers ranges from 91 to 123 grams, and marketability reaches 82%, indicating high crop quality. The plant is of medium height, intermediate type with semi-erect form, medium-sized green leaves, and medium-sized flowers without or with very weak anthocyanin coloring on the inner side.
The variety is characterized by high yield and resistance to several diseases. Marketable yield ranges from 119 to 241 centners per hectare, with maximum yield reaching 470 centners per hectare, corresponding to the level of top standards. Sugar is resistant to potato late blight pathogen and golden potato cyst nematode, but susceptible to phytophthora on stems and tubers, as well as to crinkly mosaic and leaf curl. Additionally, the variety is adapted for irrigated conditions in steppe zones and possesses high agro-ecological plasticity.
In addition to high productivity, the variety is characterized by good storability (94%) and increased dry matter content (about 22.9%), which contributes to long-term storage and maintenance of marketable qualities. Taste qualities are highly rated, making Sugar potato attractive for table use. Due to its combination of resistance to major pathogens, high yield, and quality characteristics, this variety is a promising choice for cultivation in various regions.
