RUBIS

Potato 'Rubis'

Origin and Context

Registered in the French official catalogue since 1993, the variety Rubis is the result of a cross between Roseval and INRA 71, obtained by breeders from Brittany via the Fédération des Syndicats Bretons. 

It is classified in category C, of semi-early maturity. 

Agronomic & Morphological Characteristics

Tubers: elongated oblong shape, with superficial to very superficial eyes, and intense red/gold-pink skin.

Flesh: pale yellow, rather firm. 

Yield: about 92% of a reference control, with a high proportion of large tubers.

Preservation: average suitability for preservation.

Culinary quality: belongs to group B, with a fairly dark to medium coloration when frying. 

Yield and Adaptability

Very rustic, the Rubis variety is recognized for its adaptability to various growing environments, particularly in organic, as evidenced by its availability of certified organic plants. 

Culture cycle: half-early, with an estimated precocity of about 90–100 days according to sources. 

Culinary uses

Good resistance to cooking, without blackening, even after cooking or browning. 

Lends itself to various preparations: steamed, mashed, salad, rissoles, or even gratin depending on preferences. 

Fine and pleasant flavor, especially appreciated for its firm texture and tasty flesh. 

Health & Resistance

Main sensitivities:

Downy mildew of the foliage: quite sensitive

Common gale: moderately sensitive

Virus Y: quite sensitive

Tuber blight: moderately sensitive

Virus X, verrucous gale, virus A, nematodes (R0 1-4): sensitive 

Superficial eyes make it easier to coat and cook.