BLAUE ST. GALLER
The variety Blaue St. Galler is unique in a lot of traits. Because of the purple colouration it is very dedicated for colourful potato dishes.
The purple colouration is caused by anthocyanin, which features an antioxidantial effect.
VARIETY DESCRIPTION
QUALITY
Cooking type A-B, very good taste, purple colour after cooking, no discolouration after cooking, excellent for the topping of special dishes, good suitability for French-fries production.
YIELD
Medium yield, high number of tubers, uniform calibration.
RESISTANCES
- Y-Virus (PVY): medium
- late blight: high
- black leg: high
- common scab: medium – high
TUBER
Long oval, accurate to shape, purple skin.
PLANT
Medium tall, dark leaves, white flower, slow youth development.
AGRONOMIC ADVICE
Blaue St. Galler has medium demands to soil and water supply; high dormancy; The tubers should be warmed up before planting; Treatment against Rhizoctonia solani is recommended; Usual treatments against Phytophthora. In warm conditions it should be harvested with a lot of soil.