Parts of a potato plant for children. Homeland of the potato. The history of the appearance of potatoes in Russia. Chemical composition and nutritional value

Potato- a type of perennial tuberous herbaceous plants from the genus Solanum. Potato tubers are an important food product, unlike poisonous fruits. Potato tubers tend to turn green when stored in the light, which is an indicator of an increased content of solanine in them. Eating one green tuber along with the peel can lead to serious poisoning. Another indicator of high levels of poison in potatoes is a bitter taste.

Poisonous potato fruits

potato tubers

The Russian word "potato" comes from him. Kartoffel, which, in turn, came from the Italian. tartufo, tartufolo- truffle. Potatoes are propagated vegetatively - by small tubers or parts of tubers. They are planted at a depth of 5 to 10 cm. Germination of tuber buds in the soil begins at 5-8 °C (the optimum temperature for potato germination is 15-20 °C). Under natural conditions, there are about 10 varieties of the potato species. The homeland of potatoes is South America, where you can still find wild potatoes. The introduction of potatoes into culture (first by exploiting wild thickets) began about 9-7 thousand years ago in the territory of modern Bolivia. The Indians not only ate the potato, but also worshiped it, considering it to be an animated being. It is claimed that the Inca calendar had the following way of determining daytime: the time spent on boiling potatoes served as a measure - which was approximately equal to one hour. That is, in Peru they said: as much time has passed as it would take to cook a potato dish.

Axo-mama, Inca goddess of the potato

Potatoes were first brought to Europe (Spain), probably by a Spanish priest, historian and geographer. Cieza de Leon in 1551, on his return from Peru. The first evidence of the use of potatoes in food also refers to Spain: in 1573 it is listed among the products purchased for the hospital Blood of Jesus in Seville. Later, the culture spread to Italy, Belgium, Germany, the Netherlands, France, Great Britain and other European countries. Potato was first adopted in Europe for ornamental plant and poisonous. Finally proved that potatoes have high taste and nutritional qualities, French agronomist Antoine-Auguste Parmentier(1737-1813). With his filing began the penetration of potatoes in the provinces of France, and then other countries. Even during the life of Parmentier, this made it possible to defeat the previously frequent famine in France and bring out scurvy. Several dishes are named after Parmentier, the main ingredient of which is potatoes.

Parmentier casserole with potatoes and minced meat

It is interesting that, precisely, the failure of the potato harvest, provoked by the influence of a pathogenic microorganism, became one of the causes of the mass famine that struck Ireland in the middle of the 19th century and spurred the emigration of the population to America. The appearance of potatoes in Russia was associated by the Imperial Free Economic Society with the name of Peter I, who in late XVI I sent a bag of tubers from Holland to the capital supposedly for distribution to the provinces for cultivation. Nevertheless, throughout the 18th century, potatoes were mostly served only in aristocratic homes. Due to the fairly frequent cases of poisoning with the fruits of the "devil's apple", the peasant population did not accept potatoes.

Monks planting potatoes, photographed by Prokudin-Gorsky, 1910

In 1840-42. on the initiative of Count Pavel Kiselyov, the areas allocated for potatoes began to increase rapidly. With a circulation of 30,000 copies, free instructions on proper fit and growing potatoes. The "potato revolution" of the time of Nicholas I was crowned with success. To late XIX century in Russia, more than 1.5 million hectares were occupied by potatoes. By the beginning of the 20th century, this vegetable was already considered in Russia as a “second bread”, that is, one of the main food products.

Fragment of the painting by the artist Arkady Plastov (1893-1972) "Collecting potatoes"

Nowadays, potatoes are cultivated in the temperate climate zone throughout the globe; potato tubers make up a significant part of the diet of the peoples of the Northern Hemisphere (Russians, Belarusians, Poles, Canadians). The Food and Agriculture Organization of the United Nations has declared 2008 the "International Year of the Potato". In 1995, the potato became the first vegetable grown in space.

Potato tubers mainly consist of water (about 76%) and starch (about 18%), and also contain small amounts of sugar, protein, mineral salts and vitamins. Everyone knows about the wide use of potatoes in cooking. Potatoes are boiled both peeled and unpeeled (“in uniform”), which allows you to save a maximum useful substances. It is also cooked on coals or steamed, stewed, deep-fried and without it. Potatoes are used in both simple and gourmet dishes - for making potato salad, mashed potatoes, soups, snacks like chips, digestifs and even desserts.

Variety of potato dishes

Traditionally, fresh tubers are used in cooking, but recently there has been an increase in the proportion of canned and (chemically) processed products in Western countries. The energy value of one hundred grams of boiled potatoes in their skins is 76 kilocalories, which is equivalent to a similar amount of corn porridge, a banana, but loses an equal amount of dry beans, pasta, rice and bread. The energy value of potatoes cooked in fat increases many times over (up to 7 times for chips). The reason for this phenomenon is the absorption of fats by potatoes, as well as partial loss of water. And prolonged heat treatment in the presence of fat, especially deep-frying, can lead to the formation of acrylamide, a known carcinogen.

Despite the appetizing, deep-fried potatoes cannot be called healthy.

Cooking in water results in the loss of water-soluble substances, in particular vitamin C, especially when boiling peeled potatoes. When cooked for 25-30 minutes in boiling water, peeled potatoes lose up to 40% of vitamin C, unpeeled - up to 10% (in the latter case, the content of vitamin C is 13 mg per 100 g of potatoes). Other cooking methods have an even greater effect on the content of B and C vitamins; mashed potatoes lose up to 80%, a deep-fried dish loses 60% of vitamin C.

Most recipes for potato dishes require pre-cleaning of the tubers. The skin and eyes contain the alkaloid solanine. Cleaning allows you to get rid of it, as well as unripe parts of the tuber. The nutrient and vitamin content of potatoes largely depends on the cooking method. The content of vitamins is determined, first of all, by the method of heat treatment. So right choice cooking method is an indispensable condition for preparing a nutritious and tasty potato dish. One of the recipes for a traditional Russian dish - pancakes - involves the use of potatoes instead of flour. They also bake potato bread. In modern Iceland, vodka made from potatoes is popular.

potato bread

With a standard diet, potatoes are one of the main suppliers of potassium to the body. However, in order to preserve the valuable substances contained in it, you need to learn how to cook it correctly. Cooking potatoes is recommended in a small amount of water: when cooking, most of the vitamins pass into it. Also, before cooking, do not keep potatoes in water for a long time. After long storage in the light, the tubers turn green and become toxic, unsuitable for consumption.

Bavarian potato dumpling during cooking

Fresh tuber juice and potato starch are used as an enveloping and anti-inflammatory agent for gastrointestinal diseases: stomach and duodenal ulcers, as well as gastritis with hyperacidity gastric juice. With heartburn, it is useful to eat finely chopped raw potatoes. For eye burns ultraviolet radiation from welding helps laying raw potatoes on the eyelids (chopped or grated.)

Korean-made face mask

AT traditional medicine grated fresh potatoes are used for eczema and other skin lesions. Hot boiled mashed potato tubers are used for diseases of the upper respiratory tract and lungs. In this case, inhaling steam from hot, freshly boiled potatoes gives a quick positive result. Potato is widely used in home cosmetics. From it make nourishing masks for the skin of the face and hands. Starch is also obtained from potatoes.

In 2005, China was the leader in potato production, Russia and India were in 2nd place with a noticeable lag. And in terms of production per capita - Belarus.

It is difficult to find a person who does not like potatoes. Even those who do not eat it for the sake of maintaining harmony speak of this as a feat. It is not surprising that the vegetable itself was called the "second bread": it is equally appropriate on the festive table, in the working dining room and on a long hike. I can’t even believe that three hundred years ago, most of the population of Europe did not even know about the existence of potatoes. The history of the appearance of potatoes in Europe and Russia is worthy of an adventure novel.

In the 16th century, Spain conquered vast lands in South America. The conquistadors and the learned monks who came with them left interesting information about the life and way of life of the indigenous people of Peru and New Granada, which included the territory of present-day Colombia, Ecuador, Panama and Venezuela.

The basis of the diet of South American Indians was maize, beans and strange tubers, which they called "dad". Gonzalo Ximénez de Quesada, conqueror and first governor of New Granada, described "papa" as a cross between truffles and turnips.

Wild potatoes grew almost throughout Peru and New Granada. But its tubers were too small and bitter in taste. More than a thousand years before the arrival of the conquistadors, the Incas learned to cultivate this crop and developed several varieties. The Indians valued the potato so much that they even worshiped it as a deity. And the unit of time was the interval required for cooking potatoes (about one hour).

The Peru Indians worshiped potatoes, they measured the time by the duration of its preparation.

Potatoes were eaten boiled "in their uniforms". In the foothills of the Andes, the climate is more severe than on the coast. Due to frequent frosts, it was difficult to store "daddy" (potatoes). Therefore, the Indians learned to prepare for the future "chuno" - dried potatoes. To do this, the tubers were specially frozen so that bitterness left them. After thawing, "daddy" was trampled under foot to separate the pulp from the peel. The peeled tubers were either immediately dried in the sun or first soaked in running water for two weeks and then laid out to dry.

Chunyo could be stored for several years, it was convenient to take it with you on a long journey. This advantage was appreciated by the Spaniards, who set off from the territory of New Granada in search of the legendary Eldorado. Cheap, filling, and well-preserved, chuño was the staple food of slaves in the Peruvian silver mines.

In the countries of South America, many dishes are still prepared on the basis of chuño: from main dishes to desserts.

Potato Adventures in Europe

Already in the first half of the 16th century, along with gold and silver from overseas colonies, potato tubers came to Spain. Here they were called the same as in their homeland: “dad”.

The Spaniards appreciated not only the taste, but also the beauty of the overseas guest, and therefore potatoes often grew in flower beds, where they pleased the eye with their flowers. Doctors widely used its diuretic and wound healing properties. In addition, it turned out to be a very effective cure for scurvy, which in those days was a real scourge of sailors. There is even a case when Emperor Charles V presented potatoes as a gift to the ill Pope.

At first, the Spaniards fell in love with potatoes for their beautiful flowering, they liked the taste later

The potato became very popular in Flanders, which was then a colony of Spain. At the end of the 16th century, the cook of the Bishop of Liege included several recipes for its preparation in his culinary treatise.

In Italy and Switzerland, the benefits of the potato were also quickly appreciated. By the way, it is to the Italians that we owe this name: they called the root crop, similar to truffle, “tartuffoli”.

But further across Europe, potatoes spread in literally fire and sword. In the German principalities, the peasants did not trust the authorities and refused to plant new vegetable. The trouble is that potato berries are poisonous, and at first people who did not know that the root crop should be eaten were simply poisoned.

Friedrich Wilhelm I of Prussia got down to business. In 1651, the king issued a decree according to which those who refused to plant potatoes were to have their noses and ears chopped off. Since the words of the august botanist never disagreed with their deeds, significant areas in Prussia were planted with potatoes already in the second half of the 17th century.

Gallant France

In France, it has long been believed that root vegetables are the food of the lower classes. The nobility favored green vegetables. Potatoes were not grown in this country until the second half of the 18th century: the peasants did not want any innovations, and the gentlemen were not interested in overseas root crops.

The history of potatoes in France is associated with the name of the pharmacist Antoine-Auguste Parmentier. It rarely happens that in one person a disinterested love for people, a sharp mind, a remarkable practical acumen and an adventurous vein are combined.

Parmentier began his career as a military doctor. During the Seven Years' War, he was captured by the Germans, where he tried potatoes. Being an educated man, Monsieur Parmentier immediately realized that the potato was able to save the peasants from hunger, which was inevitable in the event of a crop failure. It only remained to convince of this those whom the master was going to save.

Parmentier began to solve the problem in stages. Since the pharmacist had access to the palace, he persuaded King Louis XVI to go to the ball by pinning a bouquet of potato flowers to his dress uniform. Queen Marie Antoinette, a former trendsetter, wove the same flowers into her hair.

Less than a year later, every self-respecting noble family acquired own flowerbed potatoes, where the queen's favorite flowers grew. That's just a flower bed - not a garden bed. In order to transplant potatoes into French beds, Parmentier used an even more original technique. He arranged a dinner for which he invited the most famous scientists of his time (many of them considered potatoes, at least, inedible).
The royal pharmacist treated his guests to a wonderful meal, and then announced that the dishes were prepared from that very dubious root vegetable.

But you can't invite all the French peasants to dinner. In 1787, Parmentier asked the king for a plot of arable land in the vicinity of Paris and a company of soldiers to guard the potato plantations. At the same time, the master announced that anyone who steals a valuable plant will be executed.

All day the soldiers guarded the potato field, and at night they went to the barracks. Needless to say, all the potatoes were dug up and stolen in the shortest possible time?

Parmentier went down in history as the author of a book on the benefits of potatoes. In France, two monuments were erected to Master Parmentier: in Montdidier (in the homeland of the scientist) and near Paris, on the site of the first potato field. On the pedestal of the monument in Montdidier is carved: "To the Benefactor of Mankind".

Monument to Parmentier in Montdidier

pirate loot

In the 16th century, England was just contesting the crown of the "Mistress of the Seas" from the decrepit, but still powerful Spain. The famous corsair of Queen Elizabeth I, Sir Francis Drake, became famous not only for traveling around the world, but also for raids on Spanish silver mines in the New World. In 1585, returning from one such raid, he took on board the English, who were unsuccessfully trying to establish a colony in what is now North Carolina. With them they brought tubers "papa", or "poteitos".

Francis Drake - the pirate who made the potato known in England

The territory of the British Isles is small, and there is little fertile land, and therefore famine was a frequent guest in the homes of farmers and townspeople. Things were even worse in Ireland, which the English masters mercilessly plundered.

Potatoes have become a real salvation for the common people in England and Ireland. In Ireland, it is still one of the main cultures. The locals even have a proverb: "Love and potatoes are two things that are not to be trifled with."

History of potatoes in Russia

Emperor Peter I, having visited Holland, brought a sack of potatoes from there. The tsar was firmly convinced that this root crop had a great future in Russia. The overseas vegetable was planted in the Pharmaceutical Garden, but things did not go any further: the tsar had no time for botanical studies, and the peasants in Russia were not much different from foreign ones in their mindset and character.

After the death of Peter I, the rulers of the state had no time for the popularization of potatoes. Although it is known that already under Elizabeth, potatoes were a frequent guest both on the royal table and on the tables of nobles. Vorontsov, Hannibal, Bruce grew potatoes on their estates.

The common people, however, did not inflame with love for potatoes. As in Germany, there were rumors about the poisonousness of the vegetable. In addition, in German, "kraft teufel" means "damn power." In an Orthodox country, a root crop with this name caused hostility.

A special contribution to the selection and distribution of potatoes was made by the famous botanist and breeder A.T. Bolotov. On his experimental plot, he received record yields even for today. A.T. Bolotov wrote several works on the properties of potatoes, and he published the first of his articles in 1770, much earlier than Parmentier.

In 1839, during the reign of Nicholas I, there was a severe shortage of crops in the country, followed by famine. The government has taken drastic measures to prevent such incidents from happening again. As usual, fortunately the people were driven with a club. The emperor ordered that potatoes be planted in all provinces.

In the Moscow province, state peasants were ordered to grow potatoes at the rate of 4 measures (105 liters) per person, and they had to work for free. In the Krasnoyarsk province, those who did not want to plant potatoes were sent to hard labor to build the Bobruisk fortress. Potato riots broke out in the country, which were brutally suppressed. However, since then, the potato has really become the “second bread”.

The peasants resisted the new vegetable as best they could, potato riots were commonplace

In the middle of the 19th century, many Russian scientists were engaged in potato breeding, in particular, E.A. Grachev. It is to him that we should be grateful for the variety “Early Rose” (“American”) known to most gardeners.

In the 1920s, academician N.I. Vavilov became interested in the history of the origin of potatoes. The government of a state that has not yet recovered from the horrors civil war, found funds to send an expedition to Peru in search of wild potatoes. As a result, completely new species of this plant were found, and Soviet breeders managed to develop very productive and disease-resistant varieties. So, the famous breeder A.G. Lorch created the Lorch variety, the yield of which, subject to a certain growing technology, is more than a ton per hundred square meters.

To date, breeders have bred about 4,000 varieties of potatoes, and this work continues. In order to choose the right potatoes for planting, you need to know by what main features the varieties differ from each other. First of all, three characteristics are taken into account: the purpose (purpose of cultivation), the color of the peel and pulp, and the ripening period. We will review each option.

All varieties of potatoes are conditionally divided into two large groups:

• domestic (this usually includes not only Russian, but also Belarusian and Ukrainian);
• imported (most often Dutch, less often German varieties).

For example, in the southern and steppe regions, super-early, early and medium-early potatoes grow better, which have time to ripen before they set too hot weather. Of the varieties of foreign selection, it is advisable to choose only those that are included in the " State Register selection achievements approved for use” in a particular region.

Types of potatoes by purpose

Depending on the purpose of growing potato varieties are:

• canteens - no more than 18% starch (sometimes up to 20%). Potatoes of these varieties are used for food. The tubers are very tasty, contain a lot of vitamin C, beta-carotene and other useful substances;
• technical - designed for the production of starch and alcohol. In such a potato - more than 16% starch and few proteins;
• fodder - with a high content of starch and protein, that is, substances that contribute to the rapid growth of domestic animals;
• universal - tubers taste good, contain from 16 to 18% starch, a lot of vitamins and minerals.

• A - potatoes for salads and okroshka. The tubers do not boil soft, the pulp is dense and watery, mealiness is absent;
• B - potatoes intended for boiling (ideal for soups) and frying. Tubers with moderately dense and watery, slightly mealy pulp, boil very weakly;
• C - a well-boiled potato, which is usually served whole, mashed or fried. The consistency of the tubers is soft, the pulp is moderately mealy and slightly watery.
• D - very strongly boiled potatoes. Used for baking and mashing, not suitable for frying. The consistency of the tubers is soft, the pulp is mealy and not watery.

Classification of potatoes according to the color of the skin and pulp

Depending on the variety, the flesh of potatoes can be white or yellow, the peel can be white, yellow, red or purple. The yellow color of the pulp indicates a high content of beta-carotene in the tubers. The red color of the peel is given by anthocyanins - bioflavonoid substances that have an antioxidant effect and strengthen the walls of blood vessels. The darker the peel of the tubers, the more anthocyanins it contains. That is why it is recommended to use pink potato juice for medicinal purposes.

The old Morning Rose variety (beloved by many American gardeners) has good dietary properties. Based on it, specially for arid and steppe regions, mid-early varieties Crimean rose and Red rose.

Recently, breeders around the world have been working on breeding potato varieties with red and purple flesh. This is not a whim: of course, such tubers look spectacular, but the high content of anthocyanins makes such potatoes an indispensable dietary product, especially for people with diseases of the cardiovascular system.

Varieties with red pulp are the most useful

In addition, varieties of potatoes with colored pulp are extremely resistant to adverse weather conditions. So, early varieties with the pulp of cranberry red tubers Cranberry Red and Huckleberry are zoned for Alaska. In the highlands of Peru, which are characterized by high humidity, a variety with dark purple flesh, Purple Peruvian, is grown.

Classification of potatoes by maturity

The ripening period of potatoes is the period of time from the appearance of the first shoots to the moment when you can harvest.

By maturity, potato varieties are classified as follows:

• superearly, ripening period - 35-50 days. The main advantage is the possibility of obtaining two crops per season;
• early - 50-65 days;
• medium early - 65-80 days;
• mid-season - 80-95 days;
• medium-late - 95-110 days;
• late - 110-120 or more days.

The most popular table varieties of potatoes

Experienced gardeners recommend planting several varieties of potatoes in one area with different terms maturation. Due to the fact that the vegetation phases of plants different varieties do not match, the bushes are less susceptible to late blight and other diseases.

Variety of shapes and types of potatoes

Super early (ultra early) varieties:

• Ariel - dutch potatoes with white skin and yellow flesh that does not darken after cooking. The tubers are large, well preserved until spring, starch content - 18.7%, yield - 280-450 kg per hundred square meters. The variety is resistant to nematode, cancer and viral diseases;
• Impala is a potato of Dutch selection with yellow skin and pulp, starch content - 14.6%. The variety is resistant to late blight and scab. The ripening period is 70 days, but tubers can be dug up already on the 45th day;
• Veneta is a German variety. The ripening period is 60-70 days, but young tubers can be dug up already on the 45th day. Productivity - up to 300 kg per hundred square meters. Tubers - small (70-100 g), very tasty, suitable for frying, starch content - 13-15%. The variety is drought tolerant;
• Lazurite is a Belarusian variety resistant to nematodes. Productivity - up to 259 kg per hundred square meters. Tubers with yellow skin and white flesh, starch content - 13-15.7%. The ripening period is 55 days, but you can dig up the tubers already on the 45th day.

Early (early ripe) varieties:

• Zhukovsky early - pink potatoes with white flesh. The weight of the tubers is up to 170 g. When boiled, the potatoes do not darken and do not boil soft, they are well suited for frying and the production of chips. The starch content in tubers is up to 15%, the yield is 320-380 kg per hundred square meters. The variety is resistant to drought and low temperatures, the tubers are well preserved until spring;
• The leader is potatoes with yellow skin and white flesh. The average weight of a tuber is up to 120 g, the starch content is 12%. Bushes are susceptible to the nematode, but resistant to cancer. Productivity - up to 339 kg per hundred square meters.

Mid-season varieties:

• Red Scarlet is a Dutch variety. Tubers - with pink skin and creamy flesh. Weight - 80-120 g, starch content - 11-15%. Productivity - up to 450 kg per hundred;
• Ryabinushka - pink potatoes with creamy flesh, starch content - 11.9-15%. The variety is not affected by the nematode, resistant to cancer, but susceptible to late blight. Productivity - up to 396 kg per hundred square meters.

Mid-season varieties:

• Hannibal (famous Sineglazka) - a variety of domestic selection, bred immediately after the Great Patriotic War especially for household plots. The variety is obtained by crossing cultivated and wild types of potatoes, therefore it is resistant to adverse weather conditions. The weight of the tubers is 150-200 g, the peel is gray, covered with small purple specks. The tubers contain a lot of vitamin B, the starch content is 15.5%. Potatoes boil well, ideal for mashing, but also suitable for frying. The variety is not included in the Register due to the fact that in the conditions of large farms, unlike backyard, this potato is poorly preserved;
• Dubrava is a yellow potato with creamy flesh. The tubers are very large, weighing from 100 to 200 g. The starch content is from 11 to 15%, the yield is up to 325 kg per hundred square meters.

Mid-late varieties:

• Lasunok is a variety of Belarusian selection. Tubers are yellow with creamy flesh, very large (up to 200 g). Productivity - 500-600 kg per hundred square meters. But potatoes are preserved only at temperatures up to +4 ° C, with the slightest warming, they begin to germinate;
• Asterix is ​​a red potato with creamy flesh. Productivity up to 300 kg per hundred square meters. The variety is resistant to various diseases.
  Late varieties:
• Zhuravinka is a red potato with yellow flesh. Tuber weight - up to 140 g, starch content - 14-19%, yield - up to 242 kg per hundred square meters;
• Zdabytak is a variety of Belarusian selection. Tubers are pink with white flesh. The variety is resistant to viral infections. Productivity - up to 700 kg per hundred square meters.

(the so-called "shelabolok" or "tomatoes").

Etymology

The traveler and naturalist Pedro Chiesa de Leone, after studying potatoes for more than 10 years in Peru, Bolivia and Chile, in the book “Chronicle of Peru”, published in 1553, reported that the Indians of South America call raw potatoes “dad”, and dried ones - “ Chunyu." But these names did not take root among the Spaniards and they say that for the outward resemblance of potato tubers to truffle mushrooms they gave the potato the name truffle, which in Italian is tartufo. The French, like some other peoples, long time Potatoes were called "pommes de terre" - an earthen apple. In other European countries, naming was also common - "potates", "putatis", "pottes".

In some dialects of Germany, at the beginning of the spread of the potato, it was called "erdbirne" - an earthen pear, and in Italian - "tartuffoli", transforming it into a "tart" and later, possibly into a potato.

Some German potato scientists from the University of Rostock claim that the name "potato" comes from two German words: "kraft" - strength and "toyfel" - the devil, and only then "krafttoyfel" was transformed into potatoes = devilish power. But these claims are doubtful, since the potato came to Germany later than it appeared in Italy, where the tubers already had this name.

The first botanical description of potatoes in England was made by the botanist of this country John Gerard in 1596 and 1597. in the book "Herbarium of the General History of Plants". But he described the potato under the erroneous name "Virgin Sweet Potato". Later, when this mistake was revealed, the real sweet potato had to be called sweet, and potatoes in England are called sweet potatoes.

John Gerard was sure that the English admiral (at the same time a pirate) Francis Drake brought potatoes to England. In 1584, on the site of the current US state of North Carolina, the English navigator, organizer of pirate expeditions, poet and historian Walter Raleigh (Voltaire Raleigh) founded a colony and named it Virginia. In 1585, F. Drake, returning from South America, visited this colony. The colonists complained to him about the hard life and asked to be taken back to England, which Drake did. They allegedly brought potato tubers to England. In fact, the potato was brought to Virginia (a state in the east of North America) only 120 years after the publication of D. Gerard's book from Ireland and was called "Irish sweet potato" there.

The fruits and ground parts of the potato plant contain the alkaloid solanine, which can cause poisoning in humans and animals.

Biological features

Potato fruits are poisonous

Potatoes are propagated vegetatively - by tubers (and for breeding purposes - by seeds).

The best fertilizers are potassium salts, then bone meal, lime, manure.

Chemical composition and nutritional value

• water - 76,3 %
• dry matter- 23.7%, including
  • mineral salts - about 1%

The maximum content of dry matter in tubers is 36.8%, starch 29.4%, protein 4.6%, vitamins , , , , , and carotenoids.

fresh tubers unpeeled potatoes Nutritional value per 100 g of product
Energy value 73 kcal 305 kJ
Water 80 g Squirrels 1.9 g Fats 0.1 g Carbohydrates 16.6 g - starch 14.2 g - ballast 1.8 g Thiamine ( B1) 0.08 mg Riboflavin ( B2) 0.03 mg Niacin ( B3) 1.1 mg Pyridoxine ( B6) 0.24 mg Folacin ( B9) 16.5 mcg Ascorbic acid (vit. With) 11 mg Vitamin K 2.1 mcg Calcium 11 mg Iron 0.7 mg Magnesium 22 mg Phosphorus 59 mg Potassium 426 mg Sodium 6 mg Choline 13 mg Lutein + Zeaxanthin 13 mcg Selenium 0.4 µg
Source: USDA Nutrient database

Chemical composition tubers depends on the variety, growing conditions (climatic, weather, soil type, fertilizers used, cultivation techniques), tuber maturity, storage time and conditions, etc. On average, potatoes contain (in%): water 75%; starch 18.2; nitrogenous substances (crude protein) 2; sugars 1.5; fiber 1; fat 0.1; titratable acids 0.2; substances of phenolic nature 0.1; pectin substances 0.6; other organic compounds (nucleic acids, glycoalkaloids, hemicelluloses, etc.) 1.6; minerals 1.1.

Approximately distinguish varieties of potatoes with a high content of solids (more than 25%), medium (22-25%) and low (less than 22%).

Starch makes up 70-80% of all dry matter of the tuber; it is found in cells in the form of layered starch grains ranging in size from 1 to 100 microns, but more often 20-40 microns. The starch content depends on the precocity of varieties: it is higher in late-ripening ones.

During storage, the amount of starch in the tubers decreases as a result of its hydrolytic decomposition to sugars. To a greater extent, the starch content decreases at low temperatures (1-2°C). Sugars in potatoes are represented by glucose (about 65% of total sugar), fructose (5%) and sucrose (30%), maltose is found in small amounts, usually during germination of potatoes. Along with free sugars, potatoes contain phosphate esters of sugars (glucose-1-phosphate, fructose-6-phosphate, etc.).

There are few sugars in mature potatoes (0.5-1.5%), but they can accumulate (up to 6% or more) or disappear completely, which is observed during long-term storage. The decisive factor here is the temperature. biological basis changes in sucrose content serve different speed three main processes of carbohydrate metabolism simultaneously occurring in tubers: starch saccharification, starch synthesis from sugars, and oxidative breakdown of sugars during respiration. These processes are regulated by the corresponding enzyme systems. It has been established that at a temperature of 10 ° C, 35.8 mg of sugar is formed in 1 kg of tubers and the same amount is consumed, at a lower temperature (0-10 ° C) there is an accumulation of sugar in the tuber (upon reaching a certain level, the sugar content remains constant), and at temperatures above 10 °C, more sugar is consumed than produced. Thus, the accumulation of sugar can be controlled by changing the storage temperature. The accumulation of sugars in tubers during storage also significantly depends on the potato variety.

An increase in sugar content by more than 1.5-2% adversely affects the quality of potatoes (during cooking, it darkens due to the formation of melanoidins, acquires a sweet taste, etc.). Crude fiber in the tuber contains about 1%, about the same amount of hemicelluloses, mainly pentosans, which, together with fiber, make up the bulk of the cell walls. The largest amount of fiber and pentosans is found in the periderm, much less in the cortex, and even less in the area of ​​the vascular bundles and the core.

Pectins are polymer compounds with high molecular weight. They are built from residues of galacturonic acid, which is a product of glucose oxidation. The average content of pectin in potatoes is 0.7%. These substances are heterogeneous and occur in the form of protopectin, pectin, pectic and pectic acids. The last three compounds are commonly referred to as pectins (pectin). Protopectin is insoluble in water and is in a bound state, forming an intercellular layer in plant tissues. It serves as a cementing material for cells, causing the hardness of tissues. There is an opinion that protopectin consists of pectic acid molecules, the chains of which are interconnected through calcium, magnesium ions and phosphate "bridges"; in this case, the protopectin molecule can form complexes with cellulose and hemicelluloses.

Under the action of enzymes, when boiling in water, heating with dilute acids and alkalis, hydrolysis of protopectin occurs with the formation of water-soluble pectin. This explains the softening of potatoes during the cooking process.

Pectin is an ester of methyl alcohol and pectin acid. Pectin acid molecules contain few methoxyl groups, and pectic acid molecules do not contain them at all. All these compounds are soluble in water and are found in cell sap.

Pectin substances, having a high hydrophilicity, swelling ability and colloidal nature of solutions, play an important role as regulators of water metabolism in plants, and in products - in the formation of their structure.

Nitrogenous substances in potatoes make up 1.5-2.5%, of which a significant part is proteins. In general, protein nitrogen is 1.5-2.5 times more than non-protein nitrogen. Among non-protein substances, free amino acids and amides are present in significant amounts. A small part of nitrogen is present in nucleic acids, some glycosides, B vitamins, in the form of ammonia and nitrates.

The main potato protein - tuberin - is a globulin (55-77% of all proteins); glutamines account for 20-40%. In terms of biological value, potato proteins are superior to the proteins of many grain crops and are not much inferior to the proteins of meat and eggs. The completeness of proteins is determined by the composition of amino acids and, in particular, by the ratio of essential amino acids. Potato protein and the free amino acids of potatoes contain all the amino acids found in plants, including the essential ones in a good ratio: lysine, methionine, threonine, tryptophan, valan, phenylalanine, leucine, isoleucine. Of the amides, the tubers contain asparagine and glutamine; among the nitrogen-containing glycosides are solanine, chaconine and scopoletin, which cause the bitterness of the skin, and sometimes the pulp, concentrated mainly in the integumentary tissues and upper layers of the tuber. The content of glycoalkaloids (solanine) in potatoes is about 10 mg%. increases during germination of tubers and storage in the light. Nitrogenous substances are unevenly distributed in the tuber: less in the zone of vascular bundles, increasing in directions towards the surface of the tuber and inside. The protein content is highest in the cortex and zone of vascular bundles and decreases towards the inner core, while non-protein nitrogen, on the contrary, is highest in the inner core and decreases towards the surface of the tuber.

Enzymes are organic catalysts that are formed in living cells in small amounts in potato tubers; a special place is occupied by hydrolases - amylase (α and β), caxapase (invertase); oxidoreductases - polyphenol oxidase (tyrosinase), peroxidase, ascorbinase, catalase, etc.; esterases - phosphorylase, etc.

Amylase hydrolyzes starch to maltose and dextrins, invertase breaks down sucrose into glucose and fructose. Polyphenol oxidase oxidizes phenolic compounds, and peroxidase also oxidizes aromatic amines. Catalase decomposes hydrogen peroxide into water and oxygen. Oxidoreductases play an important role in respiration.

An important task in the production of potato products is the inactivation of enzymes. During technological processing collapses outer layer potatoes. Favorable conditions are created for the interaction of easily oxidizing substances (polyphenols) with atmospheric oxygen under the catalytic action of oxidizing enzymes (peroxidases, etc.). As a result, dark-colored substances are formed - melanins, which worsen appearance and other quality products. Prevention of enzymatic reactions is achieved by a number of measures: heat treatment, as a result of which the protein carrier coagulates, which leads to the inactivation of enzymes; the use of substances (inhibitors) that form complexes with quinones before their polymerization; binding heavy metal ions. As inhibitors of enzymatic reactions, sulfur compounds, ascorbic acid, citric acid, etc. are most often used.

Vitamins determine the biological value of potatoes as a food product. Potato tubers contain on average (in mg per 100g): vitamin C 12; RR 0.57; B1 0.11; B2 0.66; B6 0.22; pantothenic acid 0.32; carotene (provitamin A) traces; inositol 29. Biotin (vitamin H) and vitamins E, K, etc. were found in small amounts.

Organic acids determine the acidity of potato cell sap. The pH value for potatoes is set in the range of 5.6-6.2. Potato contains citric, malic, oxalic, isocitric, lactic, pyruvic, tartaric, chlorogenic, quinic and other organic acids. Potatoes are richest in citric acid. When processing 1 ton of potatoes for starch, at least 1 kg of citric acid is additionally obtained. Of the mineral acids in the tubers, phosphoric acid predominates, the content of which can be used to judge the accumulation of phosphorus.

Fats and lipids in potatoes average 0.10-0.15% wet weight. Palmitic, myristic, linoleic and linolenic acids are found in fats. The last two are of great nutritional importance, since they are not synthesized in the body of animals.

Potatoes are of great importance as a source of minerals. In potatoes, they are mainly represented by potassium and phosphorus salts; there are also sodium, calcium, magnesium, iron, sulfur, chlorine and trace elements - zinc, bromine, silicon, copper, boron, manganese, iodine, cobalt, etc. The total ash content in the tuber is about 1%, including (in mg% ): K2O - about 600, P - 60, - 21, Mg - 23, Ca-10. Mineral substances are unevenly distributed in the tuber: most of them are in the bark, less in the outer core, and more in the apical part than in the base.

The mineral elements in the tuber are mainly in an easily digestible form and are represented by alkaline salts, which help maintain the alkaline balance in the blood.

From coloring matter tubers contain carotenoids: 0.14 mg% in yellow-fleshed tubers and about 0.02 mg% in white-fleshed tubers. Flavones, flavonones and anthocyanins (cyanidin, delphinidin) were also found in the peel.

In a normal daily human diet, depending on activities and energy expenditure, the calorie content of food should be about 3,000 kcal (12,552 kJ). To obtain 100 kcal (418.4 kJ), the body must receive 107-120 g of potatoes or 300 g of carrots, 500 g of cabbage, 650 g of tomatoes, 1000 g of cucumbers with food. One kilogram of potatoes can provide 940 kcal (3933 kJ). The consumption of 300 g of potatoes provides the body with more than 10% of energy, an almost complete norm of vitamin C, about 50% of potassium, 10% of phosphorus, 15% of iron, 3% of calcium.

cultural history

Potato production by years (FAOSTAT)
thousand tons.

The country
China	26 793	45 984	73 777
Russia		39 909	36 400
India	12 571	17 401	25 000
Ukraine		14 729	19 300
USA	18 443	20 122	19 111
Germany	21 054	10 888	11 158
Poland	36 546	24 891	11 009
Belarus		9 504	8 600
Netherlands	7 150	7 340	6 836
France	7 787	5 839	6 347

The introduction of potatoes into culture (first through the exploitation of wild thickets) was started about 14 thousand years ago by the Indians of South America.

Poems and ballads were dedicated to potatoes.

The potato was once celebrated in his music by the great Johann Sebastian Bach [ ] .

Vodka made from potatoes is popular in modern Iceland.

Potato production (FAOSTAT), tons, 2004-2005 FAOSTAT data (

Potatoes are perfectly propagated by tubers that are selected from the general harvest, so many gardeners continue to grow “grandfather's” potatoes for decades. But this approach cannot be considered correct, since over the years, the accumulation of viral and mycoplasmal organisms in the tubers. Even with a good selection of seed potatoes (sampling in field conditions from well-developed healthy bushes of medium-sized tubers) and compliance with storage conditions, degeneration of varietal characteristics occurs over time.

As a result, summer residents complain that the potatoes are getting smaller and the taste is not at all the same as before. In order to avoid a decrease in yield and an outbreak of viral diseases, it is recommended to periodically update planting material potatoes by purchasing high-quality varietal seed tubers from seed farms or from intermediaries.

Consider popular potato varieties for growing on personal plot when it is not the number of tubers in the bush that comes to the fore, but their size and taste. We recommend growing several varieties on the site at once with different ripening periods and varying degrees of resistance to weather factors, which will always allow you to stay with a good harvest, even under adverse weather conditions during the growing season.

It must also be remembered that good variety will fully reveal its potential only in the zoning zone. By purchasing non-zoned varieties, gardeners always run the risk of being disappointed with the result.

Early varieties of potatoes

In varieties with early term maturation, the growing season (from germination to harvest) averages 75 days. The most popular varieties in this group are: Red Scarlet, Luck, Rosara, Bellarosa, Impala.

Red Scarlet (Holland)

Productivity of commodity tubers: 164 - 192 kg / weave, maximum - 400 kg / weave.

Bush morphology: compact, undersized, light purple flowers.

Tubers: oblong, smooth smooth surface, eyes are small, the peel is lilac, the flesh is pale yellow, the average weight is 80 g, in a bush 10 - 15 pcs.

Taste: medium taste, does not boil soft when cooked, good for frying and for cooking french fries.

Cultivation zones: zoned for the Moscow region and the entire Central region, approved for cultivation in the North-Western, Volga-Vyatka and West Siberian regions, also recommended for the southern regions of Russia.

Peculiarities: heat-resistant, long-term, resistant to nematode and potato cancer, high yield of marketable tubers.

Disadvantages: susceptibility to late blight.

Growing recommendations: numerous reviews of the variety indicate a good yield and high marketability even in bad years. To prevent the development of late blight, it is necessary to carry out pre-planting treatment tubers with fungicides approved for use in household plots.

Luck (Russia)

Productivity of commercial tubers: 300 - 400 kg / weave, maximum - 500 kg / weave, stable in different years.

Bush morphology: medium-sized, spreading, white flowers.

tubers: oval with light yellow thin skin and white flesh, the eyes are weakly expressed, the average weight is 150-200 g, in a bush 15-20 pcs.

Taste: good, but according to some reviews mediocre.

Cultivation zones: Northwest region, Far East, Volga region, Central Chernozem region.

Peculiarities: has a high resistance to diseases, drought-resistant, tolerates waterlogging, lying down.

disadvantages: susceptible to nematode.

Growing advice: ecologically flexible variety, adapts well to extreme weather conditions and to any type of soil. Planting is recommended to be carried out in well-warmed soil. Tubers grown using potash fertilizers darken when cooked.

Rosara (Germany)

Productivity of commercial tubers: 200 - 300 kg / weave, maximum - more than 500 kg / weave, stable in different weather conditions.

Bush morphology: medium-sized, semi-spreading, purple flowers.

tubers: oval (sometimes teardrop-shaped), leveled, the color of the peel is red of different intensity, the surface is slightly rough, the flesh is yellow, slight eyes are shallow, the average weight is 90-120 g, in a bush 15-18 pcs.

Taste: excellent, low starch content, does not boil soft when cooked, ideal in salads and for frying.

Cultivation zones: Southern Urals, Far East and central Russia.

Peculiarities: equally tolerates drought and waterlogging, resistant to nematode, scab and late blight, very early variety with high keeping quality.

disadvantages: not identified by gardeners.

Bellarosa (Germany)

Productivity of commercial tubers: 170 - 330 kg / weave, maximum - 385 kg / weave.

Bush morphology: tall, upright with large leaves, red-violet flowers.

tubers: rounded, leveled, the skin color is light red or pink, the surface is slightly rough, the flesh is light yellow, the eyes are shallow, the average weight is 110-210 g (“giants” up to 800 g), 9 pcs per bush.

Taste: high palatability, boiled potatoes crumbly.

Cultivation zones: zoned for the Central European part (central Russia) and the Urals.

Peculiarities: high-quality variety with aligned tubers, resistant to viruses, nematode, scab, cancer and late blight, extra early.

disadvantages: medium keeping quality.

Growing advice: to regulate the size of tubers, they change the planting pattern: by increasing the feeding area, large tubers are obtained, and with more frequent landing- tubers of medium size. Cultivated on all types of soils. Popularly, this proven variety is often called Cherry, perhaps because of the special fastening of the tubers and their appearance.

Impala (Netherlands)

Productivity of commercial tubers: 180 - 360 kg / weave, maximum - 367 kg / weave.

Bush morphology: tall, powerful, white flowers.

tubers: oval with rare eyes, white-yellow skin color, smooth surface, light yellow flesh, average weight 100-150 g, 18 pcs per bush.

Taste: good taste, does not darken when cooked.

Cultivation zones: resistance to adverse weather factors and early maturity allow this variety to be grown in most regions of Russia ( Leningrad region, Moscow region, Volga region), it is popular in Belarus and Ukraine.

Peculiarities: very early (vegetation period 50 days), tubers are formed quickly and even in the first digging give good harvest with high marketability, well stored, resistant to nematode and tuber cancer, slightly affected by scab and viral diseases.

disadvantages: susceptibility to rhizoctoniosis and late blight.

Growing advice: variety has positive reviews both from summer residents and large manufacturers. AT southern regions In Russia and Ukraine, farms practice double planting of this variety (early spring and summer) for re-harvesting. To do this, the plants are dug up on a cloudy day, the formed tubers are carefully peeled off, and the bush is planted again, watered abundantly with water. In the middle lane, planting is carried out in early May after the soil warms up. It is strictly forbidden to cultivate without crop rotation.

Medium early potato varieties

This group includes varieties with an average ripening period of 75 - 85 days. In this category, gardeners prefer varieties such as Gala, Nevsky, Charodey and Adretta.

Gala (Germany)

Productivity of commercial tubers: 400 kg/weave.

Bush morphology: medium-sized with large leaves, single white flowers.

tubers: round with small shallow eyes and yellow veiny peel, bright yellow flesh, average weight 70 - 120 g, 25 pcs per bush.

Taste: good, low starch content, remains firm when cooked, suitable for salads and soups.

Cultivation zones: zoned for the North-Western, Central and Volga-Vyatka regions, universal for cultivation in other regions of Russia.

Peculiarities: resistant to nematodes and specific diseases.

disadvantages: susceptibility to rhizoctoniosis.

Growing advice: the variety sprouts evenly, the bushes form compact, which is convenient for care (weeding, hilling). Ideal for mechanized harvesting. Highly unpretentious variety, gives excellent harvests when cultivating on a rainfed land. To increase the shelf life, it is recommended to mow the tops 2 weeks before harvesting, which will allow the tubers to mature and stock up on nutrients.

Nevsky (Russia)

Productivity of commercial tubers: 380 - 500 kg / weave, maximum - over 600 kg / weave, stable.

Bush morphology: medium-sized, lush, white flowers.

tubers: smooth oval with reddish eyes on a smooth white peel, white flesh, average weight 90 - 130 g, in a bush 8 - 15 pcs.

Taste: good, starch content is below average, peeled tubers do not darken for a long time, do not boil when cooked.

Cultivation zones: zoned in all regions of Russia.

Peculiarities: high marketability, good keeping quality, drought-resistant, resistant to cancer, late blight and rhizoctoniosis.

disadvantages: does not tolerate cold during planting and harvesting, early germination of tubers.

Growing advice: when planting sprouted tubers, breakage of sprouts should not be allowed. The variety is responsive to fertilization and watering, therefore it is suitable for intensive cultivation. It is not recommended to plant in unheated waterlogged soil.

Charodey (Russia)

Productivity of commercial tubers: strongly depends on the region of cultivation and ranges from 174 to 370 kg/hundredths, the maximum is 420 kg/hundredths.

Bush morphology: erect with light green leaves, white flowers.

tubers: oval with small inconspicuous eyes on a smooth yellow peel, white flesh, average weight 73 - 116 g, the number of tubers is not constant on different soils.

Taste: good, sweetish; tubers are easy to peel, do not darken when cooked, but become slightly crumbly; ideal for pureeing.

Cultivation zones: zoned in the Northern, Northwestern, Volga-Vyatka, Central Black Earth, North Caucasian and Middle Volga regions of Russia.

Peculiarities: high marketability, high keeping quality, drought-resistant, resistant to cancer, medium resistance to late blight.

disadvantages: susceptibility to the nematode.

Adretta (Germany)

Productivity of commercial tubers: 214 - 396 kg / weave, maximum - 450 kg / weave.

Bush morphology: upright, vigorous, white flowers.

tubers: round-oval with small and rare eyes on a rough yellow peel, light yellow flesh, average weight 130 g.

Taste: medium, boils soft when cooked; tubers with a high starch content are suitable for mashing.

Cultivation zones: zoned in the Volga region, Western Siberia and in the Far East.

Peculiarities: high marketability, good keeping quality, high resistance to viral diseases, early tuber formation.

disadvantages: were not marked.

Mid-season potato varieties

An intermediate group of varieties with an average ripening period of 100 days. Tuleevsky, Roko and Aurora are in the greatest demand.

Tuleevsky (Russia)

Productivity of commercial tubers: 180 - 424 kg / weave, maximum - 500 kg / weave.

Bush morphology: medium height, white flowers.

tubers: oblong with small eyes, yellow skin with slight roughness, yellow flesh, average weight 122 - 270 g (there are tubers and 500 g each).

Taste: excellent, tubers with medium starch content.

Cultivation zones: zoned in Western and Eastern Siberia and the Far East.

Peculiarities: high marketability, good keeping quality, resistance to scab, slightly affected by late blight.

disadvantages: susceptibility to the nematode.

Rocco (Holland)

Productivity of commercial tubers: 136 - 261 kg / weave, maximum - 400 kg / weave, stable.

Bush morphology: erect, not spreading, red-violet flowers.

tubers: oval with rare eyes, red skin, smooth, creamy flesh, average weight 75 - 120 g, 8 - 12 pieces per bush.

Taste: good, medium starch content.

Cultivation zones: zoned in the Middle Volga region.

Peculiarities: marketability and keeping quality at an average level, resistance to cancer, late blight and nematode, drought resistant, good for processing.

disadvantages: not the best variety for long-term storage in unfurnished cellars.

Aurora (Russia)

Productivity of commercial tubers: 214 - 396 kg / weave, maximum - 416 kg / weave.

Bush morphology: tall, with large leaves, purple flowers.

tubers: oval with superficial eyes, beige peel, reddish in the eye area, creamy flesh, average weight 93 - 128 g, 20 - 25 pcs in a bush. (according to some reviews, in some years this figure approaches 40).

Taste: excellent, high starch content, crumbly.

Cultivation zones: zoned in the Northern, Northwestern and Central regions.

Peculiarities: marketability is high, keeping quality is average, resistance to cancer and nematode, high drought resistance.

disadvantages: required high level agricultural technology.

Late varieties of potatoes

This group includes varieties with a growing season of about 130 days. These varieties usually differ high yield and good preservation. The varieties Picasso and Zhuravinka deserve the greatest attention.

Picasso (Netherlands)

Productivity of commercial tubers: 193 - 315 kg / weave, maximum - 321 kg / weave.

Bush morphology: medium height, white flowers.

tubers: oval with superficial eyes, yellow peel, pinkish in the eye area, creamy flesh, average weight 75 - 126 g, 20 pcs per bush.

Taste: good, low starch content, does not boil soft.

Cultivation zones: optimally suited for the Moscow region and the Central Chernozem region.

Peculiarities: good keeping quality, resistance to cancer and nematode, attractive appearance of aligned tubers, heat-resistant and drought-resistant.

disadvantages: marketability is highly dependent on growing conditions, susceptible to late blight.

Growing advice: it is desirable to grow according to intensive technology with the introduction of mineral fertilizers and organics. Before planting, germination of tubers is recommended. It is better to plant less often, otherwise there is a protrusion of tubers to the surface.

Zhuravinka (Belarus)

Productivity of commercial tubers: 400 - 600 kg / weave, maximum - 750 kg / weave.

Bush morphology: medium height, slightly spreading, red-violet flowers.

tubers: rounded with shallow eyes, uniform red skin, pale yellow flesh, heterogeneous in weight (about 100 g or more), up to 18 pcs per bush.

Taste: good, used for making chips and Belarusian potato pancakes, high starch content, boils strongly.

Cultivation zones: zoned in the North-West and Volga-Vyatka regions, recommended for cultivation in the Central region.

Peculiarities: good keeping quality, resistance to cancer, scab, late blight, viruses and nematodes.

disadvantages: requires proper and careful care, but according to summer residents, it is possible with minimal participation.

Growing advice: reacts negatively to high doses of nitrogen fertilizers, cultivated with regular irrigation (although according to reviews it tolerates interruptions in irrigation), prefers light soils. Before planting, it is recommended to warm the tubers to stimulate the exit from the dormant period.

Interesting varieties not included in the state register

In addition to the varieties included in the state register, gardeners successfully grow unregistered hybrids and varieties. A brief description of potato varieties for experiment in trial plantings will help you choose the most exclusive options.

A new breeding achievement is the mid-late variety Granada (Germany), which is characterized by high yield (up to 600 kg/hundred), good keeping quality, resistance to major diseases and excellent taste with minimal care requirements. Recommended for cultivation in central Russia and Ukraine.

An old but little-known variety is Kiwi, which got its name from the dirty orange rough skin that resembles kiwi fruits. The flesh is white and cooks quickly. A feature of the variety are excellent taste and resistance to the Colorado potato beetle. About 20 medium-sized rounded tubers are formed in each bush.

The mid-season variety Sineglazka is loved by summer residents of the Moscow region for its excellent taste and high potential, turning a blind eye to insufficient keeping quality of tubers. However, it is ideal for summer consumption and cultivation on private plots.

The early variety Riviera, entered into the register only in 2013, is also interesting, so there is still little information about the results of its cultivation. The patent holders claim this cultivar as high yielding, with high livability and relative resistance to major diseases. Its advantage is high palatability and rapid formation of tubers, which makes it possible to make the first digging already on the 45th day.

Even experienced potato growers will not be able to unambiguously answer the question of which potato variety is better. It all depends on the growing area, soil type, care features and the level of agricultural technology. Early varieties are grown mainly for summer use, and on winter storage It is preferable to lay varieties with late maturation.