Dirosso / Дироссо
RZ 93-9810 x Amorosa
- Столовый сорт
- Созревание: раннее
- Удлинённые овальные клубни
- Красный цвет кожуры и жёлтый цвет мякоти
- Очень гладкая и яркая кожура
- Содержание сухого вещества: 17.1%
- Тип приготовления AB, не меняет цвет при готовке
- Устойчив к золотистой цистообразующей нематоде, патотип Ro1, Pa2
- Хорошая устойчивость к парше обыкновенной.
ИНСТРУКЦИЯ ПО ВЫРАЩИВАНИЮ (СТОЛОВЫЙ КАРТОФЕЛЬ)
Dirosso is a red skin potato variety, suitable for the table market in Europe en Northern Africa. The nice red tubers are oval with a uniform shape and size. The flesh colour is yellow. Cooking type AB with very good appearance on the plate. The dry matter content is rather low, about 17,5%.
Dirosso is being introduced in the Mediterranean countries with preference for red skin varieties.
Dirosso has a rather short dormancy. A short period of warmer temperatures before planting is sufficient to break the top sprout dominance.
Dirosso has a rather good resistance to common scab and can also be grown on the lighter soils. To profit optimally of the earliness it is advised to plant at a normal to slightly shorter planting distance in the row. Normal treatments for late blight are recommended. Dirosso can give some reaction after a Sencor treatment and this might influence the final yield and the earliness.
For the moment the advice for fertilisation is to use the normal recommended quantities. A split application can be considered to improve tuber formation.
Dirosso has a rather good resistance to mechanical damage and internal bruising. It is advised to harvest and handle with care to avoid unnecessary damage.
This variety has a rather short dormancy period. For longer storage, cooling is necessary and sprout inhibitors can be considered.
Resistance to diseases
Dirosso is resistant to Potato Cyst Nematodes (Ro1 and Pa2) and resistant to wart disease (race 1). Somewhat sensitive to foliage blight, but highly resistant to tuber blight. Rather good resistance to common scab. Dirosso seems somewhat susceptible to Potato virus “Y”.