Zihuabai is a Chinese potato variety known for its white skin and white flesh, excellent yield, and broad adaptability. It’s valued for both table consumption and processing, especially in regions with variable climates.
Agronomic Characteristics
- Maturity: Mid to late
- Growth Habit: Semi-erect, vigorous
- Flower Color: Light purple
- Tuberization: Good, with uniform set
- Yield Potential: High
- Dormancy: Medium to long
Tuber Morphological Traits
- Tuber Shape: Oval
- Skin Color: White
- Flesh Color: White to pale yellow
- Eye Depth: Shallow
- Skin Texture: Smooth
- Tuber Size: Medium to large
- Dry Matter Content: Moderate (~18–20%)
Disease and Pest Resistance
- Late Blight: Moderate
- Common Scab: Moderate to good
- PVY (Potato Virus Y): Moderate
- Bacterial Wilt: Susceptible
Culinary and Processing Quality
- Texture When Cooked: Slightly floury
- Taste: Mild and pleasant
- Culinary Use: Suitable for boiling, mashing, and baking
- Processing Use: Limited (not ideal for chipping due to sugar content)