The Antonia potato is a mid-early, firm-cooking variety developed in Germany by Saatzucht Berding in 2008, resulting from a cross between the Allians and Belana varieties. It is distributed by EUROPLANT Pflanzenzucht GmbH and is recognized for its suitability in salad preparations due to its firm texture and resistance to discoloration after cooking.
- Yellow flesh coloring waxy
- High market goods yields
- Very appealing tuber shape
Key Characteristics
- Maturity: Mid-early
- Cooking Type: Firm-cooking
- Flesh Color: Yellow
- Tuber Shape: Oval with smooth to slightly netted yellow skin and shallow eyes
- Taste: Rated well in taste tests, with scores around 2.6 to 2.7
- Yield: High marketable yields with a high number of tubers per plant
- Dormancy: Good dormancy, allowing storage until late spring
Disease Resistance and Susceptibility
- Resistant to: Nematodes Ro1 and Ro4 Low
- Susceptibility to: Common scab, iron spot, black spot, and mechanical damage
- Moderate Susceptibility to: Late blight; regular fungicide applications are advised
- High Susceptibility to: Potato leaf roll virus
