The Rivola potato variety features light yellow to red skin and pale-yellow flesh, with an oval to elongated shape and firm texture. It is versatile for boiling, steaming, roasting, baking, and mashing, offering a creamy interior and crispy exterior when cooked.
- Big size red skinned variety
- Low-input, medium late variety
- Also suitable for French fries
- Suitable for all soil types
- PCN resistance (Ro1, Pa2 and Pa3)
- Wart resistance (f1)
Physiology Characteristics
- Skin colour: Red
- Flesh colour: Light yellow
- Tuber shape: Oval
- Tuber shape: uniformity 6
- Tubers per plant: 6
- Eye depth: 6
- Maturity: 4.4
- Dormancy: 8
- Storability: 7
- Bruising index (0-50): 3
- Mechanical damage: 6
- Hollow hearts: 5
Resistances
- Foliage blight: 7,1
- Tuber blight: 9,0
- Common scab: 6,7
- Powdery scab: 7
- Globodera Ro 1 (A): 9
- Globodera Pa 2 (D): 7
- Globodera Pa 2 (E): 8
- Wart f1 (D1): 10
- Spraing (TRV): 4,7
- Virus Y: 9
Yield-Quality
- Relative yield: 115
- Dry matter content (UWW): 23,2% (430)
- Cooking type: BC
- After cooking discoloration: 6
- Frying colour after harvest: 6
- Frying colour after storage: 5
