VAL BLUE – cooking type B

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Early variety for fresh consumption

ORIGIN: Variety Val Blue was bred by Potato Research Institute Havlíčkův Brod, ltd. as a cross of Valfi x VUB 125/27. Registration was performed in 2017.

TUBER DESCRIPTION: Tubers are medium large, very long to fingerling shape, with shallow to medium deep eyes and blue-violet skin and flesh.

AGRONOMIC CHARACTERS: Early variety for fresh consumption. Boiled tubers have medium firm texture, medium to strong moisture, mild to medium mild mealiness, fine to medium rough structure, cooking type B, medium off-taste, after cooking darkening is very mild to mild. The variety is less resistant to viral diseases, resistant to foliage late blight, medium resistant to common scab and mechanical damage of tubers. Potato yield is low, yield under irrigation is very low. Marketable yield is very low.

GROWER TIPS: The variety is not suitable for growing in fields infested by common scab.

ADVANTAGES: The variety Val Blue is a source of anthocyanin pigments with antioxidant activity.

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