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Leaf Flowers Plant
Sprout Sliced tuber Tuber

General

  • Origin & Breeding: bred by Northern Ireland Plant Breeding Station from the cross (S.62/47/1 x Maris Piper) in Manor House, Loughgall, Northern Ireland (UK) in 1976.
  • Year registered in Canada: 2003
  • Registration number: 5583
  • Maturity: late to very late

Botanical Features

  • Plants: tall; erect; vigorous; stems strongly pigmented at the base, distinct patches of pigment on stems above slightly swollen nodes; wings very prominent, waved single.
  • Leaves: dark green; semi-open; wrinkled; very strongly pubescent on lower surface; midribs pigmented in leaflets axils; petioles moderately pigmented.
    Terminal leaflets: broadly ovate; apex cuspidate; base cordate and symmetrical; slightly wavy margins.
    Primary leaflets: three to four pairs; broadly ovate; apex acuminate; base cordate and very strongly asymmetrical.
  • Flowers: numerous; mauve corolla with white tips; yellow-orange anthers; long peduncles, slightly pigmented; buds weakly to moderately pigmented; medium berry production.
  • Tubers: oval; smooth, buff coloured skin; shallow eyes, intermediate in number, predominantly apical; eyebrows not prominent; cream coloured flesh.
  • Sprouts: ovoid; purple; moderately pigmented, weakly pubescent; tip semi-open.

Agricultural Features

High yielding variety of attractive appearance; large uniform tubers; susceptible to bruising; long dormancy period; good storability; high specific gravity.

  • Utilization: semi-mealy texture; very low boiling sloughing; no after cooking discolouration; good for boiling and baking; good fry color.
  • Chief Markets: fresh market, chipping potential.

Reaction to Diseases

Immune: potato wart (race 1).
Highly resistant: PVA, PVX, PVY, potato cyst nematode (G. rostochiensis race 1).
Moderately resistant: powdery scab, blackleg, late blight; phoma rot (gangrene).
Moderately susceptible: common scab, fusarium dry rot.
Susceptible: leaf roll, potato cyst nematode (G. pallida race 1 and 2).

References: 1, 3, 4.

Send us your comments regarding potato variety descriptions.

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