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Stella

€3.43
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Variety for amateurs, comparable to the old variety Ratte or Virgule. Stella is very robust and productive. Medium-early. Excellent culinary qualities, with yellow flesh remaining firm when cooked. Firm potato salad: Ideal for: potato salad, hash browns (raw), potatoes in the field dress and steamed potatoes.

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Tubercle: Oblong elongated, regular, superficial eyes, yellow skin, yellow flesh

Flower: Upper side white, inner side violaceous red, floral bud partially pigmented

Germ: Purplish-red, cylindrical, low hairiness

Plant: Low-sized, half-spread port, semi-leafy type

Stem: Low pigmentation, narrow wings, straight

Leaf: Green, slightly divided, half-open; leaflet medium, oval (I = 1.76); limb: plane

Flowering: Rare

Fructification: Very rare

Yield of the Stella soil plant: 89 % of Bintje

Sizing: Proportion of large tubers: quite low

Sensitivity to diseases: Mildew of foliage: sensitive

Tubercle blight: very sensitive. Potato wart: not attacked. Common scab: sensitive. Virus X: R.A.S

Virus A: R.A.S. Virus Y: sensitive

Winding: moderately sensitive

Nematode ROI -4: RAS

Internal defects of the tuber: Little sensitive to rust spots and hollow heart, ashen spots: R.A.S

Sensitivity to swelling: Sensitive

Shock sensitivity: R.A.S.

Vegetative rest: Long.

Culinary quality of the Stella potato plant: Good resistance to cooking, culinary group A

Blackening after cooking: zero

Frying coloring: R.A.S

Dry matter content: Quite low

Suitability for preservation: Average

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