The Glorietta potato is a very early to early maturing variety developed for the premium fresh market. It is a firm-cooking type with excellent flavour and no discoloration after cooking, making it especially suitable for salads and fresh table use.
Variety description
- Maturity: Very early to early
- Cooking type: Firm cooking
- Flavour: Excellent, no discoloration after cooking
- Yield: Medium, with high share of marketable tubers
- Early growth: Hesitant at first, then rapid
- Dormancy: Good
- Storability: Good to very good
Tuber characteristics
- Shape: Long-oval
- Skin colour: Yellow
- Flesh colour: Deep yellow
- Skin texture: Smooth
- Eye depth: Very shallow to shallow
- Number of tubers per plant: Medium
Resistances and sensitivities
- Potato cyst nematode Ro1: High resistance
- Potato cyst nematode Ro4: High resistance
- Potato wart disease: Very low resistance (highly susceptible)
- Common scab: Low sensitivity (fairly tolerant)
- Spraing: Medium to high sensitivity
- Bruising: Low sensitivity
- Mechanical damage: Low sensitivity
- Late blight (foliage): Susceptible
- Late blight (tubers): Susceptible
- Potato virus Y (PVY): Slightly susceptible
- Potato virus X (PVX): Susceptible
- Potato virus A (PVA): Resistant
