Potato Temp: characteristics, planting rules and care methods

Potato variety Temp

Belarus has long been considered the country of potatoes. And in fact, on average, one resident of the republic eats about 180 kg of this tasty and nutritious root vegetable per year, which is one of the highest rates in the world. At the beginning of the 19th century, potatoes saved Belarusian peasants from starvation during the wheat and rye crop failure, became their second bread, and since then has finally strengthened its position in private gardens and public fields. This suggests that people in the republic know a lot about potatoes, they know what they should be like and what varieties are best to plant. In Belarus, they are also engaged in breeding new productive species, which are then happily used by residents of other countries of the former Soviet Union.

Potato variety "Snow White"

This is a potato variety that is unpretentious in care; fruit ripening time is up to 80 days. Considered a mid-early variety. They love “Snow White” for its multi-tuberism and good keeping quality. The skin is light yellow, the shape of the tubers is oval, with white pulp, the weight of the root crop is up to 120 g. They are planted in April–May, and harvested in July–August, from the 1st quarter. m. get up to 3 kg. Resistant to various types of diseases, including nematodes, cancer pathogens and scab.

Potato variety "Snow White"

Description and a little history

The Temp potato variety was developed by specialists from the Belarusian Research Institute of Potato Growing by crossing two popular varieties at that time: Olev and Mira. This was in 1956, so Temp has long been known to domestic potato growers, but over the years it has not lost popularity. Soon after the tests, the variety was included in the Russian and Belarusian State Registers of Breeding Achievements.

Why is Tempo attractive? It has a lot of advantages that allow it to remain on the market, despite the emergence of a large number of new works by breeders. Let's describe it in more detail.

Let's start with the bushes - they are tall, up to 60-70 cm, with weak foliage. The stems are straight, strong, the leaves are medium-sized, oval, with clearly visible veins that give them waviness. The flowers are violet-blue, large, and with their whole appearance they indicate that potatoes were once grown in Europe as an ornamental plant.

However, in our time, the main value of any potato variety is still the tubers. They are large in this variety, weighing from 100 to 250 grams, with small eyes. The shape is round-flat, the color is light yellow, with cream-colored flesh. One bush contains 7-9 tubers of different sizes.

The starch content in tubers is 16-22%, due to which the potatoes quickly boil and have an excellent taste. Dry matter in fruits is about 23%, proteins 1.9%.

Temp potatoes have a universal purpose; they are used in cooking, alcohol production, starch and semi-finished products for quick preparation of dishes. The tubers tolerate transportation well and are capable of long-term storage.

The variety is late-ripening; on average, it takes 4 months from germination to harvest, but you can dig up the bushes after 3-3.5 months. It loves moisture, it is better to grow it in irrigated fields, or in areas with sufficient rainfall in the summer. In the absence of sufficient moisture, the yield of one hectare is reduced by 15-20%. In favorable conditions and subject to all agrotechnical rules, the yield of the variety reaches 550 centners per hectare.

Are there bug-free potato varieties?

The Colorado potato beetle is a tasty one. Both larvae and adult insects prefer soft, young and tender leaves and shoots. It is important for them that the plant is “tasty” and that the sharp smells of borage (borage), garlic, calendula or beans planted nearby do not distract them from the meal.

Breeders tried to turn these food taboos against the pest. Many years of experience allowed scientists to draw certain conclusions:

• the Colorado potato beetle is less likely to damage plants with rough, dense leaves covered with hairs;
• the unpleasant (from the beetle's point of view) taste of the leaves repels the insect;
• a high degree of shoot regeneration helps reduce crop losses;
• the introduction of special genes into the plant genome that form a protein toxic to the beetle makes it possible to repel the uninvited guest.

Voracious larvae cause major damage to potatoes

In any case, it has not yet been possible to obtain a potato variety that is 100% absolutely resistant to the Colorado potato beetle in any climate zone. We can talk about either relative resistance (less affected by the beetle) or the introduction of transgenic varieties, the safety of which for humans is still in question. In addition, varieties that are “unpalatable” to a beetle seem so to humans. Therefore, you always have to choose: either fight the beetle for “second bread,” or eat not the best potatoes, which even the Colorado potato beetle does not like.

Growing - standard

Temp potato grows well on any soil, it feels especially good on sandy and loamy soils, as well as on former peat bogs. Clay and loamy soils should be changed in structure and composition by adding sand, peat, humus, and lime.

The variety responds well to potash fertilizers, but it is necessary to take into account the chemical composition of the soil. When growing potatoes on fertile black soil, 10-15% less potassium is added. Potatoes need nitrogenous fertilizers in strictly dosed and small quantities, otherwise, instead of large tubers, spreading bushes with lush greenery will grow.

Before planting, the seeds are heated and germinated, but not cut into pieces, like other varieties. Cut tubers can also attract pathogenic bacteria and pests, to which Temp is not very resistant.

Potatoes are planted in open ground in April-May, when the weather, air and ground temperatures permit. The seeds are planted at a shallow depth - up to 10 cm, the usual planting pattern is 35x70 cm.

Maintenance is the simplest and most common - watering, weeding, hilling 2 times a summer, killing insect pests.

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Potato variety "Alena"

"Alena" attracts attention with its early ripening time - 45-50 days, which allows farmers to harvest twice a summer and display the goods on market stalls. Potatoes do not require special care. Suitable for growing in cold climates. Potatoes are oval-shaped, with a thin pink skin and small eyes, the starch content varies from 15 to 17%, the flesh is cream-colored. Due to its rapid ripening period, it is not susceptible to diseases, fungi and pests, including scab. It is characterized by high productivity (from 1 ha to 300 kg). Each potato weighs up to 200 grams. Well preserved.

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Potato variety Alena

An outstanding cultivar for gardeners around the world - Temp potato: description of the variety and reviews

Temp is a highly productive potato variety bred in Belarus. It produces stable, significant yields, has a pleasant taste and good preservation. This potato has a high content of starch substances (up to 22%), due to which it is used in the production of mixtures, powders, and semi-finished products.

Potato variety “Zhukovsky early”

The popular variety “Zhukovsky Early” is considered one of the favorite and widely known varieties of Russian selective selection. Due to its rapid ripening - 45 days, amateur gardeners, especially in the southern regions of Russia, choose Zhukovsky, since this potato variety manages to ripen 2 times during the summer. Pink round oval tubers grow weighing up to 100 grams. It does not become soft when cooked and has a slightly sweet taste. It produces a good harvest, regardless of climatic conditions.

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Potato variety “Zhukovsky early”

High resistance to various viral diseases: cancer, potato nematode, scab and others, except late blight.

Description and characteristics of the variety

Potato Temp belongs to the category of late-ripening species. Harvests of this variety are well stored during the autumn-winter period. Ripening begins 110-120 days after germination.

Temp potatoes are suitable for cultivation in the North-Western, Central Black Earth and Central regions. When grown industrially, potatoes are used to produce alcohol.

The tubers have good taste, culinary purpose D. Potatoes make tender mashed potatoes, fluffy casseroles, and aromatic pies. In soups, the tubers are moderately boiled and do not darken.

What do tubers look like:

The starchy level is high 19-22%. Friability and boilability are good. The tubers have a dense texture and a beautiful, oily cut at the core.

The plants are distinguished by vigorous growth; the tops rarely lie down. The length of the stems reaches 60 cm. 7-11 large potatoes are knitted in 1 potato nest.

Seed potatoes have small fraction sizes - in the range of 40-60 mm. The weight of planting tubers does not exceed 80 g.

Potato variety "Resource"

The mid-season variety Resurs grows in Ukraine, Moldova and Russia. A “resource” is chosen for its stable yield. Suitable for planting in the ground where perennial grasses grew. The ripening period is 80-85 days. The pulp is white inside, the skin is light beige outside, it has an oval shape, the weight of the tubers is 100 - 135 g. The average yield is up to 4.0 kg per sq.m. It has good taste and stores well. Easily tolerates drought and heat. It is extremely rarely affected by scab, but is susceptible to late blight.

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Growing and care

Potatoes require moderate watering throughout the entire cultivation period. The bushes are watered for the first time 10-14 days after germination. Then the soil needs moisture in a volume of 20-40 liters only 3-4 times per season.

Particular attention is paid to watering and fertilizing when tubers are setting. During flowering, nutritious watering is carried out between the rows:

You can use mineral solutions for irrigation. For 10 m2, prepare 10 liters of superphosphate solution (100 g of powder). At the same time, at the height of flowering, the need for liquid increases to 50 liters per 1 m2.

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Potato varieties: Zarnitsa, Zdabytak, Orbita, Synthesis, Suzorie, Temp

Zarnitsa is a late table variety. The tubers are medium (12-16 pcs.), oval with small eyes, with a weakly reticulated partially red skin and light yellow flesh. Resistant to mechanical damage. The rest period is average, keeping quality is good. Productivity is average and high. Starch content – ​​12.7-17.3%. Cookability is weak and medium (type BC). The pulp does not darken, the taste is good. The variety is suitable for the production of crispy potatoes and French fries.

The shoots are uniform, the tops do not grow very intensively. The variety is resistant to the common cancer pathotype (1); highly resistant to L virus; relatively resistant to blackleg, common scab, rhizoctonia; moderately resistant to late blight of leaves and tubers, viruses X, S, M, Y. Plants are medium and tall, semi-erect, the stem is medium, slightly colored with anthocyanin. Inflorescence of medium size, multi-flowered; corolla red-violet, large. The variety is drought resistant. Suitable for growing on all types of soil.

Zdabytak is a late variety for table and technical purposes. The tubers are medium (up to 22 pcs.), oval and elongated oval with small eyes, with a weakly reticulated partially red skin and white pulp. The rest period is long, keeping quality is satisfactory and good. Productivity is high. Starch content – ​​19-26%. The digestibility is strong (CD type), the flesh darkens slightly, the taste is good. The variety is suitable for starch production.

The shoots are uniform and the tops growth period is long. Plant of medium height, semi-erect. The stem is medium thick, weakly colored with anthocyanin. The inflorescence is medium, the corolla is medium, red-violet. Berry formation is rare. Zdabytak is weakly affected by potato nematode (Rol); resistant to common cancer pathotype (1); highly resistant to late blight of leaves and tubers, viruses S, M, L, black leg; moderately resistant to common scab, rhizoctonia, viruses X, Y.

The variety is unique in its content and collection of starch per hectare. Highly resistant to late blight. Requires optimal soil moisture supply.

Orbita is a late table variety. The tubers have a good presentation, medium and large (10-12 pcs.), round with yellow, weakly mesh skin and white flesh, weakly resistant to mechanical damage, and have a long dormant period. Productivity is average. Starch content – ​​17-19%. It boils well (CD type), the flesh does not darken, the taste is excellent. The variety is suitable for the production of dry mashed potatoes and crispy potatoes.

The tops develop moderately in the initial period of the growing season; in the second half, the stems fall apart, this is especially evident at elevated temperatures and lack of moisture. The plant is medium-sized, semi-erect, the stem is medium thick, uncolored. The inflorescence is medium, compact, medium-flowered, the corolla is white, berry formation is rare. The variety is resistant to the common canker pathotype (1), stem nematode; highly resistant to leaf blight, fusarium rot, early dry spot, viruses X, S, M, Y and L; Moderately resistant to tuber blight, blackleg, and common scab.

This is a multi-tuberous, stable variety of intensive type. It is not recommended to grow it on light-textured soils.

Synthesis is a late technical variety. The tubers are large (8-12 pcs.), round-oval with a yellow mesh skin and white pulp, resistant to mechanical damage. Keeping quality is satisfactory. Productivity is medium to high. The starch content is 18-26%, the boilability is strong (type D), the flesh darkens slightly, the taste is good. The variety is suitable for the production of starch, dry mashed potatoes, and crispy potatoes. The shoots are uneven, the period of growth of tops and tubers is extended. The plant is medium, intermediate type, semi-erect. The stem is medium-sized, highly branched, weakly colored with anthocyanin. The inflorescence is small, few-flowered. The corolla is white, medium in size, berry formation is rare. The synthesis is resistant to common cancer pathotypes (1); relatively highly resistant to late blight of leaves and tubers, blackleg, rhizoctonia, viruses X, S, L, Y; moderately resistant to scab and virus M; affected by Fusarium dry rot.

This high-starchy variety is best grown on light to medium-textured soils. On fertile soils, the dose of nitrogen fertilizers must be reduced by 15-20% compared to the recommended ones. To avoid injury to the tubers, the tops are cut off 3 weeks before harvesting.

Suzorie is a late table and technical variety. The tubers are medium (12-18 pcs.), round-oval with small eyes, yellow flaky skin, light yellow pulp. They form late, are resistant to mechanical damage, and have good shelf life. Productivity is average. Starch content – ​​17-21.2%. Cookability is good (type C), the flesh does not darken, the taste is good. The variety is suitable for the production of crispy and frozen potatoes, dry mashed potatoes, and starch. The proportion of very large starch grains is up to 72%. In the initial period, the tops develop slowly and are sensitive to drought. The plant is medium-sized, erect, the stem is of medium thickness, with medium intensity of anthocyanin color. The inflorescence is large, multi-flowered; the corolla is medium, red-violet of low intensity, there are few berries. Suzorie is resistant to potato nematode (Rol), a common cancer pathotype (1); high resistance to late blight of leaves and tubers, fusarium dry rot, blackleg and wet rot, rhizoctonia, viruses X, M, Y; It is moderately affected by common scab and the L virus and slightly affected by the S virus.

The variety is suitable for growing on more cohesive soils. Requires optimal moisture supply in the second half of the growing season.

Temp - late table and technical grade. The tubers are large (8-10 pcs.), round-flat with a yellow mesh skin, superficial eyes and creamy pulp. They are resistant to mechanical damage, have a long dormant period and good shelf life. Productivity is average. Starch content – ​​16-22%. The digestibility is good (type C), the pulp does not darken, the taste is good and excellent, lasting throughout the entire storage period. The variety is suitable for the production of crispy potatoes, dry mashed potatoes, and starch. The growing season is extended. The plant is tall, erect, with weak foliage; The stem is powerful, weakly pigmented. Inflorescence of medium size, few flowers. The corolla is small, pale blue-violet, with white tips on the outside. Flowering is weak and does not produce berries. The variety is resistant to the usual (1) and two aggressive (11,13) cancer pathotypes; relatively highly resistant to late blight of leaves and tubers, rhizoctonia, common scab; susceptible to viruses X, S.

Tempo is characterized by excellent taste, plasticity and keeping quality. It is suitable for growing in all types of soil. Responsive to the application of increased (up to 10%) doses of potassium fertilizers compared to the recommended ones. Cutting tubers before planting is not allowed.

Read other articles on this topic here.

Description of Potato Temp

Potato Temp is a crop variety developed by Belarusian breeders for cultivation in the North-Western, Central Black Earth and Central regions. The ripening of the Temp hybrid occurs 110-120 days after germination of the sprouts, so the potato belongs to the late varieties. In the industrial cultivation of potatoes, the fruits of the variety are used for the production of alcohol.

The fruits differ in taste and culinary purposes. The fruits of the Temp variety are suitable for making soft purees, for baking, and making soups. In addition, potatoes will serve as an ideal filling for pies.

Potato variety "Bronnitsky"

Bronnitsky potatoes, bred back in 1989, are a mid-season variety. It has a pleasant aroma and excellent taste. The ripening period is from 80 days. Small oval smooth root vegetables with numerous eyes. The pulp is light yellow in color and becomes crumbly when cooked. Productivity 3.5-4.0 kg per sq. m. Easy to transport. It fits well and is preserved in winter. The variety is resistant to dry weather, bacterial diseases, viruses, scab, but is often affected by rhizoctonia and nematodes. Needs fertilizing with mineral fertilizers.

Potato variety "Bronnitsky"

Landing

Before planting Temp tubers, they must be sorted, processed and germinated. To disinfect the seed, the tubers should be soaked for 30 minutes in a manganese solution and treated with the substance “Acrobat”, “Fundazol”, or “Revus”. Potatoes must be sprouted in a warm room 30 days before planting.

Site preparation

It is recommended to prepare the beds in the fall. The soil is cleared of tops, weeds are removed and plowed to a depth of up to 30 cm. Afterwards, future beds must be fed with manure. In spring, the soil should be harrowed.

It is also recommended to disinfect the beds. To do this, after harvesting the previous harvest, the land is sown with mustard. After the seeds germinate, the mustard tops are mowed and the ground is covered with it.

Planting tubers

For planting, you need to dig holes 10 cm deep. Manure or droppings are placed at the bottom of each hole. It is recommended to leave about 30 cm between holes, and between beds you should maintain a distance of up to 60 cm.

The best potato varieties

Breeders have developed more than 280 varieties of potatoes, which are recommended to be grown in personal plots. The best potato varieties are characterized by good yield, excellent taste and presentation, and immunity to bacteria and viruses.

Classification of potato varieties

Classification by ripening time:

• ultra-early - up to 1.5 months;
• early - up to 2 months;
• medium - up to 3 months;
• late - from 3 months to 140 days.

Potato varieties have been bred for different purposes:

• feed - used as feed for livestock; potatoes are large, contain a lot of protein and starch;
• universal - allowed for use in cooking and for feeding livestock; with a starch value of 16–18%;
• technical - dry matter more than 16%, used as raw material for the production of starch and alcohol;
• dining rooms - are of the greatest interest to gardeners, as they are used in cooking.

Table varieties contain different percentages of dry matter - starch and are divided into types:

1. Type A - low dry matter value up to 14%; The tubers are dense, do not overcook, and are used for side dishes and salads.
2. Type B - 14–17% starch; This type includes varieties that are used for frying and producing chips.
3. Type C - from 17 to 20% dry matter; average boilability.
4. Type D - starch value up to 25%. This type includes fully boiled potato varieties that are used to produce dry mashed potatoes.

Characteristics by peel color:

• red skin - shelf-stable potatoes, contain many antioxidants;
• white and yellow potatoes have a good taste and contain more starch than red tubers.

Overview of potato varieties

Below we will look at the most popular potato varieties according to various characteristics.

Extra early varieties

The growth period is 45–60 days. Their advantages are minimal watering 2-3 times, immunity to late blight and the ability to harvest twice a season.

The main disadvantage of early potato varieties is that the tubers are not suitable for storage, since their skin is very thin. The harvest quickly becomes sluggish and loses its taste.

1. Impala - Dutch selection. Resistant to damage during harvesting. The tubers are slightly oval and ripen in 50 days. The surface is yellow, has no roughness, the average starch content is up to 15%, the weight of the potato is 160 g.
2. Bellarosa - bred in Germany. The shape of the potato is spherical, weight is 200 g, the cut flesh is beige, the skin is rough and pinkish. Immune to bacteria.
3. Alyona . A variety of oblong potatoes. The tuber weighs 130 g, the peel is pinkish in color. The pulp is light beige and does not darken during cooking; dry matter content 15%.
4. Riviera. Dutch variety. Potato - round shape, weight - 140 g. Peel - yellowish, pulp - beige, starch up to 16%.
5. Timo. Potatoes of Finnish selection. The growth period is 45 days. Potatoes weighing up to 120 g, round in shape. Smooth surface of the tuber, brown-yellow color; starch - up to 14%, pulp - yellowish.

Medium varieties

With a ripening period of up to 100 days. They are grown for storage for the winter, since the tubers are long-term and do not germinate until spring.

1. Gala. The vegetable is spherical in shape, with light flesh and brownish skin. The mass of the tuber is 120 g. It has average starch levels.
2. Red Scarlett. Dutch selection. The shape of the tubers is oblong with a smooth surface. The skin is reddish, the flesh is almost white. Weight - up to 120 g.
3. Rosara. A variety of German selection. Tubers grow up to 70 days. The shape of the potato is oblong, weighing 150 g, with beige flesh and pinkish skin.
4. Karatop. Tubers ripen in 70 days. There are few peepholes. Potatoes are elongated, the skin is brownish, the flesh is soft yellow.
5. Sante is a Dutch selection. Vegetable weighing 80 g, with golden skin, creamy tuber when cut.

Late varieties

The growth period is from 90–140 days. Contain the maximum amount of carbohydrates and nutrients. They are stored for a long time until the next harvest without germination. Tubers are less susceptible to diseases.

1. Picasso is a potato of Dutch selection. There is little starch in the composition and does not boil over. Vegetable weighing 120 g, creamy when cut, yellow skin with burgundy specks.
2. Tempo. Potatoes weighing 150 g contain 22% starch; on the cut - beige.
3. Nevsky. The tuber is round, 120–130 g, pale cream when cut. The surface is without roughness, pale yellow, the eyes are pinkish, shallow.
4. Nikulinsky. The vegetable weighs 90 g, has an elongated shape, the skin is light beige with pinkish spots, and when cut the potato is snow-white.
5. Zhuravinka is a Belarusian selection. Oval tubers of a pinkish hue, up to 160 g. Does not suffer from drought.

The most productive varieties

They produce over 350 centners per hectare, and with the addition of fertilizing and proper watering - up to 800 centners per hectare.

1. Temp - the tubers are large, with a yield of 550 c/ha.
2. Luck - with an average starch index, it is able to produce a yield of 960 c/ha.
3. Zhukovsky. Vegetable weighing 165 g, with a yield of up to 500 c/ha. The tuber skin is pink, the flesh is pale yellow.
4. Bellarosa. An extra-early variety that, with proper care, produces a yield of young potatoes of 400 c/ha.
5. Idaho Early potatoes with starch up to 17%. The tuber skin is smooth. Productivity - up to 600 c/ha.

The most delicious varieties

They contain many amino acids, starch, bioflavonoids and fiber.

1. Mona Lisa is a mid-early variety. Potato weight - 80 g; the skin is hard.
2. Bentiers are mid-early potatoes. The skin is brown, the flesh is beige when cut, weight is 120 g, there are few eyes.
3. Symphony is a medium-ripening variety. The color of the potato is red, the flesh is yellowish, weight is 120 g.
4. Adretta. Potatoes are spherical in shape. The peel and pulp are beige; the surface of the tuber is rough.
5. Simply Red. A reddish tuber, the flesh is beige, contains many antioxidants.

For clay and sandy soils

Potato varieties are selected that can bear fruit on heavy, dense soils. In clayey areas, water stagnates after heavy rains, and a crust forms when it dries.

Sandy soils have low porosity, quickly allow air and water to pass through, and are unable to retain moisture. For such areas of land, you need to choose drought-resistant varieties.

1. Gatchinsky. The shape of the potato is spherical, weight - up to 140 g; The pulp is creamy. Productivity - up to 450 c/ha.
2. Zarevo is a mid-late potato. The skin is pinkish, the tuber is white when cut, the dry matter content is 22%. Productivity - up to 400 c/ha. It has wide leaves that do not allow moisture under the bush to evaporate quickly.
3. Bellarosa - on heavy soils it forms up to 10 tubers weighing 150–200 g per bush. The root system penetrates deep into the ground, where it extracts water and nutrients.
4. Cleopatra is a Dutch variety. The skin is red, the pulp is pale yellow, starch is 13%; tubers are large.
5. Rodrigo is a potato of German selection. Large tubers up to 200 g, the skin is reddish, the flesh is beige.

Potato varieties for different regions of the country

The climate of different regions of the country is different. Therefore, for each zone, potatoes are selected that can bear fruit well in certain weather conditions.

Rodrigo and Gala

For the Moscow region

The climate is temperate continental with relatively mild winters and rainy summers. The first frosts are possible from mid-September.

It is recommended to plant the best early varieties: “Impala”, “Nevsky”, “Zhukovsky”, “Spring”, “Udacha”, “Bellarose”, “Sineglazka”, “Bryansky early”.

For Siberia

A territory with a sharply continental climate, with late spring frosts, short summers and heavy rains at the end of summer.

In such conditions, early and middle varieties are grown: “Tuleevsky”, “Nevsky”, “Adretta”, “Impala”, “Udacha”, “Lyubava”.

For the Urals

A short warm period is typical, especially in the north and central part of the region. Choose early and middle varieties for cultivation: “Udacha”, “Timo”, “Riviera”, “Impala”, “Gala”, “Nevsky”.

Central Russia

It is characterized by a temperate climate with high humidity. The warmest time is from late May to mid-September. The best potato varieties for the middle zone:

• early - “Bellarose”, “Impala”;
• middle ones - “Rosara”, “Sante”, “Slavyanka”;
• later ones - “Picasso”, “Nevsky”, “Zhuravinka”.

For southern regions

Characterized by hot summers and lack of moisture. The extra-early varieties “Udacha”, “Impala”, “Alena”, “Zhukovsky” produce a harvest before the onset of heat. They are grown twice per season.

With sufficient watering, late varieties are grown: “Nevsky”, “Temp”, “Picasso”, “Nikulinsky”.

Potato varieties by purpose

For frying

Potatoes with a low starch content of 14–17% are suitable: “Impala”, “Alena”, “Sante”, “Udacha”, “Ryabinushka”.

For puree

Choose potatoes with starch from 17 to 25%: “Gala”, “Skazka”, “Nevsky”, “Zarevo”, “Verba”, “Atlant”, “Adretta”.

For long term storage

An early ripening harvest can be stored until mid-autumn, then the tubers germinate and wither.

For storage it is better to use medium and late potatoes. It has a thick skin, is resistant to fungal diseases, and does not rot during storage. “Nevsky”, “Sante”, “Minerva”, “Slavyanka”, “Gatchinsky” “Adretta” are stored without significant loss of mass.

Reviews of potato varieties

Vegetable growers evaluate Nevsky positively. These are tasty potatoes with a yield of up to 15 tubers per bush. It is also immune to bacteria. The tubers are oblong, without roughness, easy to clean. Potatoes "Nevsky" are heat-resistant. Therefore, amateur summer residents cultivate it in their gardens. The variety is also popular for growing for sale.

"Bellarose" is an early table potato. Mass harvesting is recommended 55 days after planting. You can selectively dig up bushes already on the 40th day. For the opportunity to obtain young tubers so early, the variety is valued by summer residents. In addition, in areas with a mild climate, the variety is grown twice per season.

Temp potatoes are popular among gardeners. It has large tubers with a high starch content of up to 23%. It is used for industrial purposes, for the production of starch and dry puree. It is valued by private vegetable growers for its good taste and quick cooking.

Choosing the best potato variety begins with studying the climate and soil composition of the region. With this approach, early potatoes will be harvested in early summer, and late potatoes will be used during winter. The ability to navigate the varieties will help you choose the right vegetable for frying and various dishes: soups, side dishes, purees.

Agricultural technology

Temp potatoes require regular watering, fertilizing and hilling. Agrotechnical procedures ensure high productivity of the variety. The following presents the characteristics of all the necessary processes for caring for the Temp hybrid.

Since the potato variety needs regular moderate watering, the procedure is carried out every 10-12 days. It is necessary to water the potato bushes in the late evening.

Top dressing

Particular attention should be paid to feeding potatoes during the tuber setting period. The soil with potatoes is fed, usually with manure and superphosphate, boric acid and potassium sulfate, as well as nitrate and superphosphate. Mineral components and complex fertilizers are also used for fertilizing.

Potatoes 'Temp' - variety description, characteristics | on LePlants.ru

Description of the plant:

Potato 'Temp' is a variety bred at the Belarusian Research Institute of Potato and Horticulture. Approved for use in the North-Western, Central and Central Black Earth regions in 1966.

Dimensions and growth form:

The 'Temp' variety is represented by tall, weakly leafy bushes. The leaf is dark green, with sharp veins.

The flowers are pale blue, with white tips.

Tubers:

Size, shape and color:

The tuber is round in shape, white, weighing 103–175 g. The peel is smooth. The eyes are small. The pulp is light yellow.

Starch content 19–22%.

Taste:

The taste is good.

Ripening time and yield:

Potatoes 'Temp' are late ripening varieties (late ripening). Productivity is 3.5–4.6 kg/m2.

Keeping quality:

The crop is characterized by good keeping quality.

Disease resistance:

The variety is resistant to potato blight. Moderately susceptible to viral diseases and common scab. Weakly affected by late blight.

Directions for use:

Recommended for universal use.

Editorial team LePlants.ru

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Diseases and parasites

Hybrid Temp is a potato that is resistant to crop cancer. However, improper planting and non-compliance with plant care recommendations lead to bushes becoming infected with scab, nematode and potato flea beetle infestation. Below is a description of all diseases.

Scab

Scab is a disease characterized by the formation of light-colored warts filled with a gelatinous consistency. If the skin is damaged, the warts turn brown. Subsequently, small ulcers with torn edges form at the site of the warts. The root system of the Temp plant takes on a dark color, and the stems and tops are covered with small growths. To treat potato varieties against scab, it is necessary to use the preparations “Fitosporin-M”, “Agat-25”, “Prestige KS”, “Quadris” and “Maxim”.

Nematode

The nematode is a pest that, when invaded, causes yellowing and wilting of the tops Temp. In addition, deformation of shoots and small flowers are observed. With severe damage, there is no flowering at all, and the tops become terry. To prevent damage, vegetable growers recommend using the chemicals Karbofos, Phosfamide, Lindane, Nemagon, Chlorpicrin and Cabation.

Potato flea beetle

The potato flea beetle is a pest whose appearance resembles a beetle up to 3 mm in size. The insect damages the tops of bushes. When a flea beetle infests, the foliage becomes covered with pits and small holes. If the tops were severely damaged, the bushes of the Tem variety die, especially if the tubers were planted at a late date. The chemical preparations “Prestige”, “Emesto Quantum”, “Biksaya”, “Confidor” and “Decis Profi” allow you to get rid of potato flea beetle.

Potato varieties that are relatively resistant to the Colorado potato beetle

We invite you to familiarize yourself with a selection of potato varieties that are relatively resistant to the Colorado potato beetle and some diseases.

Bryansk reliable

A high-yielding variety that occupies a leading position both in taste and in resistance to various pests and diseases, including the Colorado potato beetle. The tubers are neat, oval-round in shape, with a smooth skin and small eyes. The pulp is dense and juicy, suitable for various dishes. Under unfavorable conditions, the plant can attack late blight and nematodes.

Glow

A variety that has proven itself well in different climatic zones. Consistently high yield and good keeping quality of fruits are what distinguishes it from the rest. The tubers are pink, round, with a mesh skin and small eyes. The fruits are characterized by a high content of starch and protein and are very tasty. Due to the characteristics of the variety, during harvesting, some of the tubers may become covered with small cracks. To avoid this, add a little more phosphorus and potassium and reduce the dose of nitrogen in fertilizing.

Kamensky

The large, hard leaves of this plant help avoid a massive invasion of the Colorado potato beetle. This is one of the earliest ripening, high-yielding and drought-resistant varieties. In addition, the tubers have an amazing taste, and the “double protection” of their red, rough skin helps to avoid mechanical damage. Potatoes are suitable for preparing almost any dish. It is rarely affected by late blight, cancer, mosaic infection and other types of diseases.

Lasunok

A mid-late variety that has positive characteristics and meets the requirements of owners of both small plots and large agricultural enterprises. The tubers are dark beige in color, almost brown. The peel is smooth, there are few eyes, but they are deep. The yield of the variety is slightly above average; the main advantages are the universal purpose of potatoes and resistance to most diseases and pests. Any dishes are prepared from Lasunok potatoes, as well as chips, dry powder, etc.

Nikulinsky

A mid-late variety for table use, which in less than 20 years of its existence has managed to win the love and recognition of gardeners. The tubers are rounded and elongated with a light beige skin and small eyes. The taste is surprisingly good, allowing you to use potatoes in various dishes, dry rations, etc. There is also enough starch - up to 21%. Resistance to the Colorado potato beetle helps potatoes of this variety also resist fungal and viral infections.

Pace

This variety was bred even before the massive Colorado potato beetle epidemic began. Tubers of the Temp variety are quite large, flat-round, with a light yellow skin. The starch content in them is about 17-22%, due to which the potatoes are perfectly boiled and delight with a rich and bright taste. Alcohol, starch, freeze-dried puree are obtained from the tubers and, of course, a variety of dishes are prepared. The harvest is stored for a long time, and at the same time the root crops are almost not affected by various diseases and infections.

Harvesting and storage

Before harvesting potatoes, vegetable growers recommend mowing the tops of Temp bushes 14 days before digging. From this moment on, watering work also stops. It is necessary to dig up potatoes in dry, sunny weather. Afterwards, the product is sorted: if there are spoiled, rotten or cut potatoes, they are eliminated. Fruits suitable for storage are laid out in a shaded place and left to dry for several days.

Temp fruits should be stored in a cool room with a temperature no higher than 5 degrees. The potatoes are laid out on a lined floor in the cellar or basement. Potatoes should not be stored in bags because the roots will not receive the required amount of oxygen, causing the Temp product to rot.

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List of the most productive potato varieties

To get a good harvest, you need to choose the right potato variety. It is important to take into account the timing of ripening, resistance to diseases, pest invasions and mechanical damage. It is also important how crops tolerate adverse weather factors, in particular drought, high humidity and sub-zero temperatures. Varieties that develop well in the southern regions may be completely unsuitable for gardeners in northern latitudes. Much depends on the purpose of a particular variety. For example, there are special types of potatoes with decorative properties for further sale.

Potatoes in our country are divided into four varieties. This is early, ripening from 60 to 80 days, medium - 80-90 days, mid-ripening - 90-110, late-ripening - 110-120.

Tubers form the fastest in early varieties, and accordingly, the harvest appears faster. But this type of potato does not keep well. That’s why it needs to be grown in small quantities and immediately cooked after digging.

There are 3 varieties of early potatoes.

The yield is up to 470 kg per hundred square meters. Ripening time varies from 70 to 75 days.

The fruits are light and round, weighing from 100 to 140 g. The variety has a good taste.

Its yield is 350 kg per hundred square meters. Ripens in 80 to 90 days. According to the description, it feels best on light and enriched soils.

Forms 16 tubers per bush. The fruits are tasty and round in shape. The weight of one potato reaches up to 100 g.

Productivity – up to 190 kg per hundred square meters. Ripens in 70 days. The tubers are oval-shaped, white in color, tasty.

Weight varies from 90 to 140 g per piece. This species tolerates drought well. It is undemanding to soil.

These types of potatoes have a longer growing season. But at the same time, their tubers are tastier and the yield is higher. They can be stored until next spring without loss of quality. The most popular of them:

Late varieties have a very long growing season, so they are not grown in most of Russia.

There are varieties that, in addition to excellent taste and good yield, are distinguished by their external attractiveness. The last characteristic is important for those who grow vegetables for sale - to obtain marketable tubers.

Originally from Holland. It is characterized by high productivity, yielding up to 400 kg per hundred square meters. The fruits have excellent taste. In the event of an attack by the Colorado potato beetle, it recovers quite quickly. This variety was able to adapt even to the harsh Siberian climate.

The tubers are red, oval in shape and weigh up to 120 g. If you take good care of the crop, individual potatoes can weigh up to 250 g.

The fruits of this variety are very beautiful, bronze in color. The variety develops well in dry, hot weather. It is resistant to late blight.

From one hundred square meters you can collect up to 150 kg. Even with prolonged cooling, the crop is not susceptible to disease.

Most gardeners are of the opinion that the most delicious root vegetables come from the Tuleevsky, Picasso, Dauphine, and Pai varieties.