Potato Julia

Julia potato is an early-maturing table-type variety with a vegetation period from emergence to full maturity of 95-105 days, during which the first harvest can be taken as early as day 70. Plants are tall, intermediate type, with semi-upright crowns and moderate green mass. Leaves are medium or large in size, open, dark green in color, with medium-sized flower buds lacking or having very weak anthocyanin pigmentation on the inner side. Tubers are oval-round in shape, with small eyes, light-yellow skin, and flesh that does not darken after boiling. Average marketable tuber weight ranges from 100 to 208 grams.

The variety has high yield potential, achieving marketable yields from 203 to 328 centners per hectare, significantly exceeding standard varieties. The first harvest on day 45 after emergence yields 97-100 centners per hectare, while the second harvest on day 55 yields 153-257 centners per hectare. Maximum yield can reach 337 centners per hectare. Tubers have a marketability of 92.3% and storage durability of 95%. Starch content in tubers is 16.7%, ensuring good taste qualities and versatility in use.

Julia potato is resistant to several diseases, including potato cancer, pathotype I, golden potato nematode, and shows resistance to leaf mosaic and leaf curl. The variety is adaptable to various climatic conditions and soils, and exhibits high drought tolerance. Tubers are suitable for various preparation methods: boiling, frying, baking, stuffing, as well as for soups and salads, making this variety versatile and highly suitable for table use.