Potato contains carbohydrates, amino acids, vitamins and minerals. It is difficult to imagine our usual diet without this root crop. Nowadays, scientists have developed many varieties of this vegetable for every taste. One of the best, for example, is the Blue Potato. This variety is included in the list of breeding achievements of Russia.
The main characteristics of the variety
The tops are not spreading, of medium height, but quite voluminous. The leaves have a dark green hue and do not lose their saturated color for a long time. Flowering has a white-purple hue.
The root crop itself has a mesh peel and a blunt apex. The average weight of 1 potato is 150 grams. Potato Blue has a white flesh. There are small eyes on the surface. This variety is characterized by a high starch content and a loose structure during cooking. This root crop produces excellent mashed potatoes and fries.
Grade Benefits
It is worth noting that the potato variety Golubizna has several advantages.
- Potato is resistant to most diseases.
- It is characterized by a slow rotting process, therefore it is very convenient to store, especially when observing a temperature of 2 to 4 degrees.
- It has good resistance to drought.
- High yield varieties. With proper processing and care, the yield is up to 1500 kg per hundred square meters.
- Potato Blue grows well even in moist soil.
- Significant resistance to low temperatures.
Terms and conditions for planting potatoes
The first May decade is considered the most favorable time for planting potatoes Blue. 6-7 degrees - the minimum acceptable threshold for soil temperature. Tubers are well accepted in this temperature regime, and are most susceptible to fertilizers. If you plant blue potatoes later, it may be poorly stored or not mature at all. At higher ground temperatures , tubers will be more susceptible to nitrates.
Large potatoes can be cut before planting, this will not affect the quality of the crop.
The blueness, like any other variety, is planted in two ways: comb and ridge. If you live in an arid area, it is better to stay on the first option, in wet - on the second.
From the Colorado potato beetle and late blight, the crop must be processed 3-4 times per season.
Harvesting is best in the second half of August or early September. Two weeks before harvesting, you need to cut the tops.
Breeders tried to grow this variety in any locality, and it was unpretentious in processing and care, and also had excellent taste, appearance and long-term storage.