Potato Victoria

Victoria potato — a mid-early, table-type variety of Dutch origin, suitable for cultivation in the Northwest and Volga regions of Russia. The plant is of medium height with semi-erect growth habit and dark green, large leaves. Tubers are elongated-oval, with smooth yellow skin and small eyes, weighing from 92 to 213 grams. The flesh is yellow, dense, with starch content ranging from 11.5% to 16.4%, ensuring versatility in culinary use. The variety is suitable for soups, salads, frying, and baking, but not recommended for making puree.

Victoria has high yield potential — commercial productivity ranges from 302 to 363 centners per hectare, with maximum yields reaching up to 431 centners per hectare. Tubers’ commercial quality is 86–96%, and storability reaches 96%, ensuring good harvest preservation. On average, each plant produces 6 to 11 tubers, contributing to stable yield.

The variety exhibits resistance to potato late blight and golden nematode, enhancing its reliability in cultivation. However, Victoria is susceptible to phytophthora — high sensitivity on foliage and moderate on tubers. The potato also tolerates cold temperatures, making it suitable for cooler-climate regions. Due to its high productivity, good taste, and disease resistance, Victoria is an advantageous choice for table consumption and industrial cultivation.