Unique in usability and quality
Lady Anna is a french fry variety producing long yellow fleshed tubers with shallow eyes, and high dry matters. Lady Anna is suitable for long term storage producing consistent fry colours season long, with high processing outputs. It has ABCD PCN resistance and will avoid secondary growth, common scab, bruising, spraing and fusarium as issues.
| Lady Anna | |
|---|---|
| Yield | Medium |
| Underwater weight | 406 |
| Dry matter % | 22,1 |
| Maturity | Medium early |
| Dormancy | Long |
| Bruising index (*1) | 3 |
| Second growth (*2) | 7.4 |
| Common scab (*2) | 6.5 |
| Late blight (*2) | 4.0 |
| Tuber shape | Oval |
| Percentage 50/+ | 74 |
| Percentage 40/70 | 89 |
| Skin color | Dark yellow |
| Flesh color | Light yellow |
| Eye depth | Shallow |
| Uniformity | Good |
| Internal defects % | 0 |
| Hollow heart % | 1 |
| Fry Colour fries October (8°C) | 8 |
| Fry Colour fries February (8°C) | 8 |
| Fry Colour fries May (8°C) | 8 |
| Fry Colour fries June (4°C) | 7 |
| Potato Cyst Nematodes Ro1 (*2) | 1 |
| Potato Cyst Nematodes Ro2/3 (*2) | 1 |
| Potato Cyst Nematodes Pa2 (*2) | 1 |
| Potato Cyst Nematodes Pa3 (*2) | 1 |
| Wart Disease wz 1 (D1) (*3) | 10 |
| Wart Disease wz 2 (G1) (*3) | 7 |
| Wart Disease wz 6 (O1) (*3) | 7 |
| Wart Disease wz 18 (T1) (*3) | 7 |
(*1): 0= none, 50 = severe
(*2): 9 = resistant, 1 = very susceptible
(*3): 10 =resistant, 3 = very susceptible
Characteristics
▪ Early maturity and good storage properties ensure a long shelf life
▪ Low reducing sugars and stable fry performance
▪ Can be stored at cooler temeratures for ultimate longevity without jepardising fry colour
▪ Gourmet quality fry and flavour
▪ Stable dry matter and low risk of bruising