

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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