The Rural Russet potato is a high-yielding variety with russeted skin and white flesh. It is well-suited for baking, frying, and mashing, and offers excellent processing qualities. With good storage properties and moderate disease resistance, it is ideal for both fresh market and processing applications.
Tuber Characteristics
- Shape: Oblong to long.
- Skin: Russeted with a rough, dark brown color.
- Flesh: White, ideal for processing and various culinary uses.
- Eyes: Shallow, which makes peeling easier.
- Size: Large, with a consistent size suitable for uniform processing.
- Texture: Firm, contributing to good processing quality.
Resistances
- Common Scab: Moderate resistance.
- Late Blight: Moderate resistance, providing protection against this fungal disease.
- Early Blight: Some resistance, helping to maintain plant health.
- PVY (Potato Virus Y): Some resistance, reducing the risk of viral infections.
- Blackleg: Some resistance, lowering the incidence of this bacterial disease.
Sensitivities
- Drought Sensitivity: Moderate; requires adequate irrigation for optimal growth.
- Frost Sensitivity: High; sensitive to frost, necessitating careful timing for planting and harvesting.
- Bruising Sensitivity: Moderate; tubers should be handled carefully to avoid damage.
- Storage Sensitivity: Low; good storage qualities, maintaining quality over time when stored properly.
Quality
- Culinary Quality: Excellent; versatile for baking, frying, and mashing, with desirable processing qualities.
- Dry Matter Content: High; contributes to crispiness and texture in processed products like fries.
- Flavor: Mild and pleasant, suitable for a variety of dishes.
- Uniformity: Consistent tuber size and shape, ensuring uniform cooking and processing results.
- Shelf Life: Good; retains quality during storage, making it a reliable choice for fresh market and processing.
