Rissoletto is a variety with yellow skin and yellow flesh. Rissoletto is a very rustic variety that can withstand temperature shocks and water stress. Its perfect color (low content of reducing sugars) make it usable to produce crisp and industrial French fries. Rissoletto can be preserved in the very long term at a lower temperature than conventional varieties on the market.
Characteristics
- Class: Consumption
- Maturity: Mid-late
- Skin color: Yellow
- Flesh color: Yellow
- Tuber shape: Elongated
- Emergence: Good
- Tuber size: Average
- Calibration: Regular
- Dry matter contents: High
- Eye depth: -
- Flowering: -
- Flower color: White
- Dormancy: Average
Resistances
- Foliage blight: 6
- Tuber blight: 6
- Common Scab: 7
- Wart disease (Pathotype): -
- Resistance to bruising: 7
- Virus X: 7
- Virus A: 7
- Virus Y: 7
- Leaf-roll virus: 6
- Nematode RO1 - 4: R
- Nematode PA 2-3: S
- Internal brown spot: -
- Internal discoloration: -
- Resistance to desprouting: -
- Alternaria: 7
- Rhizoctonia: 5
Quality and culinary usages
- Specific usage: Crisp/ French Fries
- Culinary group: C
- Dry matter: 21-24%
- Colour (Frying): None
- Darkening (Cooking): None
- Firmness (Cooking): Average
- Storage: Very good
