Lady Amarilla Crisping & French Fry


Comments:
9 = positive ... 1 = negative
(1): L = Light, D = Dark, W = White, G = Yellow, R = Red
(2): Colour of flesh: 8 = Yellow .. 4 = White
(3): Shape of tuber: R = Round, O = Oval, L = Long
Characteristics Value
Maturity 7
Colour of skin (1) DG
Colour of flesh (2) 7
Shape of tuber (3) LOO
Depth of the eyes 7
Tuber uniformity 7
Size of tubers 7.5
Grading 7.5
Dry matter percentage 22
Suitability for cooking 8AB
Dormancy 8

Storage
At 5°C for 9 months.
Description
  • Variety suitable for Crisp and French Fries market.
  • Early maturity and yellow flesh.
  • An attractive combination for the French fry or crisping industries.
  • Because of the combination of early maturity and excellent storability, there is a possibility to use Lady Amarilla during a major part of the season.
  • The level of reducing sugars is guaranteed low.
  • The dry matter percentage is stable and the bruising index is very low.
Lady Amarilla Potato
Comments:
R = Resistant ... 1 = Very susceptible
Ro/Pa(x) = Globodera rostochiensis / pallida pathotype(x)

Resistance To Golden Nematode:
Ro1(=A), Ro2/Ro3(=BC), Pa2(=D), Pa3(=E)
(9 = Highly resistant; 1 = Very susceptible)
Wart Disease:
wz 1(D1), wz 2/6 (G1/O1, wz 18 (T1)
(10 = Resistant, 3 = Very susceptible)

Resistance Value
Leaf rol 7
A-virus 8
X-virus 8
Y-virus 6
Yntn-virus 7
Foliage blight 4
Tuber blight -
Common scab 6
Spraing 8
Bruising 9
Secondary growth 8
Ro1 2
Ro2/3 -
Pa2 -
Pa3 -
wz 1 (D1) 10
wz 2/6 (G1/O1) 5
wz 18 (T1) -
Advice & Tips
If you require specific advice about planting distances or fertilizing please do not hesitate to contact us.
  • Sensitive to Alternaria, start early in the season to prevent this.
  • Secure water availability at light soils.
  • Susceptible to fusarium.