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 (phytophthora inf.): high
- black leg (erwinia spp.): high
- common scab (streptom. scabies): medium to high
TUBER
- long oval, accurate to shape
- purple skin
- shallow eyes
- the flesh has a very nice purple colour (crude and cooked)
HARVEST
in warm weather, clear with sufficient soil cushion
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
