The Jivica potato variety is a medium-early table variety with a vegetation period of 80 to 95 days. Plants are of medium height, semi-erect, with green medium-sized leaves and blue-purple flowers. Tubers are oval-round, with small eyes, smooth yellow skin, and creamy flesh. Marketable tuber mass ranges from 86 to 156 grams, with starch content of 16.0-19.0%, ensuring good taste and versatility in cooking. The variety is suitable for boiling, baking, and mashing, belonging to the culinary type CD.
The Jivica variety has high and stable yields, reaching 153-176 centners per hectare, with maximum yields up to 188 centners per hectare. Tubers have a marketability of 81-93%, and storability ranges from 86-99%, indicating good product preservation during storage. The variety is well-adapted for cultivation in various regions, including the Northwest, Central, and Volga regions of Russia, and is suitable for light to medium textured soils.
Jivica exhibits high resistance to several diseases, including potato late blight and golden potato cyst nematode. It also shows high resistance to potato leaf roll virus and mosaic virus, moderate resistance to potato mosaic virus and phytophthora blight on stems and tubers. Additionally, it is resistant to black scab and common scab. The recommended planting density for food purposes is 48–52 thousand tubers per hectare, which contributes to obtaining a high-quality yield. The variety is characterized by a prolonged physiological dormancy period of tubers, ensuring long-term storability and product preservation.
