Potato JURAVINKA

Potato variety JURAVINKA — a high-yielding Belarusian mid-late table variety, characterized by large oval-shaped tubers with bright red skin and light-yellow flesh. The skin is of medium thickness, slightly rough, with small eyes, and a net-like pattern with low relief is visible on the surface, which is almost imperceptible on smaller tubers. Tubers weigh between 92 and 300 grams. Starch content ranges from 14 to 19.5%, making this variety suitable for various culinary and industrial purposes. The flesh cooks well, does not darken, and does not form lumps, which is especially valued for preparing draniki, zrazy, as well as for producing chips, crispy potatoes, and French fries with food additives. Plants of variety JURAVINKA have a semi-erect, intermediate growth type with medium height and stem thickness, colored in anthocyanin. Leaves are small, dark green with weakly pigmented main veins, and inflorescences are medium-sized with a red-purple corolla. The plant forms 5-6 stems, and the number of tubers per cluster can reach up to 25. Growth of foliage is intensive, seedlings emerge evenly, and fruiting is rare. Tubers have a medium-sized sprout with an intensely red base and a closed tip. Tubers formation and intensity of tuber growth are medium, ensuring stable development and high yield. Variety JURAVINKA is characterized by good storability and resistance to diseases, allowing storage of the harvest until summer under optimal conditions with a storability rate of about 96%. Recommended for cultivation on sunny sites with application of nitrogen fertilizers 30% less than average rates for late varieties and increased potassium fertilizer rates. Maturation period is 100–120 days, and dormancy period is medium, allowing pre-planting tuber warming. Due to its characteristics and flavor qualities, this variety is widely used both in home gardening and for industrial processing.