The Krantz potato is a high-yielding, adaptable variety with smooth, buff to light brown skin and white flesh. It offers excellent culinary qualities for boiling, baking, and frying, with good storage properties and moderate disease resistance, making it ideal for both fresh market and processing.
Tuber Characteristics
- Shape: Oval to oblong.
- Skin: Smooth with a buff to light brown color.
- Flesh: White, suitable for various culinary uses.
- Eyes: Shallow, making it easy to peel.
- Size: Medium to large, consistent in size, preferred for uniform processing.
- Texture: Firm, suitable for different cooking methods.
Resistances
- Common Scab: Moderate resistance.
- Late Blight: Moderate resistance, protecting both foliage and tubers.
- Early Blight: Some resistance, helping to maintain plant health. Blackleg: Moderate resistance, reducing the incidence of this bacterial disease.
- PVY (Potato Virus Y): Some resistance, providing a degree of protection against viral infections.
Sensitivities
- Drought Sensitivity: Moderate; requires adequate irrigation during dry periods for optimal growth.
- Frost Sensitivity: High; sensitive to frost, necessitating careful timing of planting and harvesting.
- Bruising Sensitivity: Moderate; tubers should be handled carefully during harvesting and post-harvest processes.
- Storage Sensitivity: Low; good storage properties, maintaining quality over time if stored in proper conditions.
Quality
- Culinary Quality: Excellent; versatile in the kitchen, suitable for boiling, baking, and frying.
- Dry Matter Content: Moderate to high; contributes to good texture and flavor, especially for frying and baking.
- Flavor: Mild and appealing, making it popular for fresh consumption and processing.
- Uniformity: Consistent size and shape of tubers, ensuring uniform cooking and processing results.
- Shelf Life: Good; retains quality during storage, making it a reliable choice for both fresh market and processing.
