Detailed description and advice from agronomists on potato varieties: “Petersburgsky”, “Barin”, “Leader” and others

There are more than 4,000 varieties of potatoes. Tubers vary in shape, size, color, shade of pulp, starchiness and other parameters. The timing of potato ripening and the density of the pulp, which is responsible for the ability to boil, are important.

We recommend that puree lovers pay special attention to varieties with white pulp - they will be discussed in the article.

Description of varieties

It is believed that prolonged ripening increases the starch content in tubers, and therefore these potatoes are tastier. Ultra-early varieties have a less intense potato taste than mid-late and late varieties.

White pulp indicates a high content of starch and vitamin C. Such tubers are better boiled, they are more juicy, among them are Petersburg, Silvana and Leader.

Interesting! Small and medium potato tubers contain more nutrients than large ones.

White tubers with white pulp are considered the most popular for making puree; such a dish will be crumbly, tender and tasty. It is better to use varieties such as Barin, Lakomka and Milena.

Difference from other varieties

First of all, these varieties are distinguished by the presence of white pulp, which ensures better cooking and a mild taste of mashed potatoes. A large amount of starch gives the tubers a special taste, which varies among varieties:

1. Master – has a beige skin and light flesh, starch content reaches 15%, the taste is sweet and delicate.
2. Leader – characterized by a yellow tint of the peel and white flesh, the taste is highly rated.
3. Petersburg – a mid-season table variety with white flesh and skin, not prone to darkening when cooked.
4. Milena – ultra-early potatoes, do not become overcooked, the skin is yellow, and the flesh has a creamy tint.
5. Timo – the smooth skin of the potato has a yellowish tint, the flesh is light with good taste, the starch content is up to 14%.
6. Gourmand – the taste of this variety is highly rated. Characteristic features: mid-early ripening, smooth yellow skin and white flesh.

In addition, there are a number of varieties with white flesh, which differ in the color of the skin - red, pink, yellow and purple, as well as the shades of the eyes.

Among them are the following famous varieties:

• Sineglazka;
• Picasso;
• Rocco;
• Rosara;
• Red Scarlett;
• Purple Haze;
• Bullfinch;
• Cast iron and etc.

All varieties of white-fleshed potatoes have high nutritional value and contain large amounts of vitamins and microelements.

Chemical composition, trace elements and vitamins

It is the white-fleshed potato varieties that contain large amounts of the valuable vegetable protein tuberin. They are also distinguished by their high content of vitamins C, A, E, K, B and H.

The presence of acids such as nicotinic, malic and oxalic make potatoes an assistant for diseases of the heart and blood vessels. Pantothenic and citric acids will help fight kidney disease.

Characteristics of tubers and yield

Depending on the variety, the size and surface of the tubers may differ, as well as their number under one bush:

1. The leader has a regular tuber shape, oval with thin skin, smooth. The highest yield is 340 c/ha.
2. St. Petersburg potatoes are distinguished by a flat top tuber and a smooth surface. You can harvest up to 4 kg of potatoes from one bush.
3. Milena ripens early, the tubers are large and round. Maximum yield – 600 c/ha.
4. Lakomka is an ultra-early variety with round potatoes. Harvest up to 369 c/ha.

For the most part, potatoes grow in medium and large sizes, the yield of varieties with white flesh is high, and the quality of the pulp and taste are always at their best.

Region for cultivation and planting dates

It is believed that potatoes are best grown in central Russia; this climate is most suitable for the plant. In the southern regions, as in the northern ones, the quality and quantity of vitamins and microelements will differ. As a rule, they decrease due to too hot or cold climate and the number of sunny days.

Potatoes are planted in early May, but depending on the region, the dates may shift. The further south the region, the earlier the tubers are planted and the earlier the harvest is harvested. In the northern regions, potatoes are planted only after the onset of stable heat, when the soil warms up from +10°C and above.

The main advantages and disadvantages of varieties

The advantages and disadvantages of white potatoes may vary depending on the variety, but there is an opinion that white-skinned tubers are less shelf-stable. As a rule, their skin is thin and does not withstand long storage. But white potatoes with colored skin or eyes are considered the best for winter use; they can last until spring.

Potatoes of the Sineglazka or Golubizna varieties have more starch, their white flesh is boiled, the tubers are hearty, and their main purpose is to make puree. The yellowish-tinged pulp of varieties such as Timo, Rosara or Fresco contains a higher amount of carotene compared to other tubers.

Reference! The high starch content in white potatoes makes them an undesirable guest on the table of overweight people.

It is difficult to identify common features among white potato varieties, but each individually has certain advantages and disadvantages:

1. Petersburg when grown, it is prone to various diseases; its shelf life is average, but its high yield and medium-early ripening period satisfy many gardeners. Tubers have a universal purpose.
2. White Swan It has low taste and average shelf life, it has low resistance to frost and high soil requirements, but it has a record yield - up to 10 kg per bush.
3. Leader It is famous for its large potatoes and high yield, while at the same time it has excellent taste and ease of care.
4. Master has good taste, adapted to long-term storage, ripens early and grows on almost any soil. Susceptible to attack by nematodes and prone to scab.
5. Timo Hankkiyan It is highly resistant to sudden changes in temperature, it can easily withstand frost and extreme heat, rarely gets sick, and ripens early. It has high taste, but the marketability of this variety is average.
6. Gourmand – an early variety, unpretentious in care, average yield, and high taste.
7. Silvana produces an average yield with high marketability, shelf life reaches 90%, is resistant to most diseases and has a pleasant taste.
8. Milena – an unpretentious variety, produces a consistently high yield, has a good taste, and is able to adapt to the climate and soil.

Most white potato varieties can be grown not only from tubers, but also from seeds, which makes them even more popular among amateurs and professionals.

Features of planting and growing varieties

For planting, choose strong, medium-sized tubers. They are selected during harvest in the fall - it is best to take potatoes from the most productive bushes. When planting, the potato can be cut into pieces so that each of them contains a sprout, so with a small amount of planting material it will be possible to grow a larger crop.

Reference! Cut potatoes are treated with wood ash and slightly dried in the sun.

Many varieties are planted using seeds or individual sprouts, which also gives a fairly high yield. Seed potatoes are harvested in dry weather, with additional drying in the sun. Store in a dark, cool place, and before planting, take it out into the air for 15 days.

Any potato requires a lot of light, most varieties do not tolerate drought, for example, Milena, and therefore it is worth controlling soil moisture. At the same time, excess moisture will kill the crop - it will simply rot in the ground.

In most cases, agricultural technology for caring for white potato varieties is standard, with rare exceptions. It is important to fertilize the plant, water it and protect it from diseases and pests.

Harvesting and storing white-fleshed varieties

Potatoes with white flesh are harvested depending on the variety and its ripening time.There are early varieties - such as: Milena, Leader, Timo and Lakomka. The Petersburg variety, Barin and Silvana are considered mid-season.

How and when to collect

The harvest is harvested when the tops turn yellow and fall down. A week before harvesting, it is advisable to remove it from the garden and schedule harvesting for a dry, sunny day. After digging, the potatoes are laid out in a shaded place to dry. If tubers are immediately selected for planting next year, then, on the contrary, they are placed in a sunny place.

If the collection is carried out manually, take into account how the planted variety grows. There are crops that grow wider, and there are potatoes that go deeper into the ground. Depending on this, the width of the soil around the bush is adjusted. To reduce the amount of potatoes cut with a shovel, a pitchfork is used for digging.

Storage features and keeping quality of the variety

Store potatoes intended for food and for landings, in a cool, dry room. It is important to periodically sort through and discard rotten and damaged specimens, otherwise the entire harvest will be spoiled and will not survive until spring.

It is best to store any type of potato, including white ones, in wooden boxes with sparsely packed slats for air circulation. This will reduce potato spoilage. Keeping quality will depend on the frequency of crop revision, timely removal of diseased specimens, as well as on the potato variety.

What difficulties may there be when growing

The most common problems when growing potatoes:

• planting too early - the material is frozen;
• excess moisture - the potatoes are sick or rotten;
• lack of moisture - the potatoes produced a small harvest and few tubers, underdeveloped;
• lack of prevention of major diseases;
• poor land and lack of fertilizers.

If you follow the basic rules of agricultural technology for growing this vegetable, even novice summer residents will not have any problems. It is important to regularly inspect the crop, provide proper care in a timely manner, and the harvest will definitely please you.

Advice from experienced gardeners and reviews of varieties

Experienced gardeners know some secrets that they use in growing white potato varieties and share them with other farmers.

Evgeniy, Temryuk: «I grow a lot of potatoes, I have a large family, and white tubers are more popular. I prefer to plant Leader and Gourmand. But the southern region is a lot of trouble because of pests. To scare them away, I always plant calendula and marigolds nearby. And in the fall I sow rye at the planned planting site. The pest doesn’t eat my potatoes.”

Tatyana, Moscow region: “I plant different kinds of potatoes, I have long had a love for Sineglazka, but I also plant white varieties, such as Milena and Barin. Their flesh is very tasty. My potatoes lie until spring, and when harvesting, I dig them up and leave them on the ground, not for long, literally until the harvest is completely dug up. Then I collect it in order, and it is already dry and ready for storage. Of course, I regularly go through my stocks, and there is practically no rot in them, everything is intact and good.”

Nikolay, Rostov-on-Don: "Always rathe large tubers of Master and Leader are blowing. And I always plant in parts, cut large potatoes into several parts, coat them with ash, then dry them and sprinkle them with Kornevin. The harvest is always huge, my potatoes are stored until April, the main thing is to harvest the bad ones on time.”

Conclusion

Potatoes with white flesh are not only popular among gardeners, but also healthy.However, nutritionists recommend limiting its consumption if you are overweight - tubers contain a lot of starch and the total calorie content is higher.

Growing this vegetable on your own plot is not difficult even for a beginner. Most varieties have excellent taste and high yield. The cultivation technology is simple, but you should definitely take into account the characteristics of the variety.