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Donata
medium early, French fries variety with excellent processing quality
- light yellow flesh colour
- perfect suitability for French fries
- high marketable yield
- long-term storage
DONATA - excellent grading size and very suitable for long-term storage
| Growing recommendations | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Site requirements | average to better soil conditions; locations susceptible to rust spot should be avoided | |||||||||
| Planting |
Planting depth
planted 2 cm deeper for high-yielding locations (max. 17 cm soil cover)
Seed preparation
has a good dormancy; sprout stimulation evenly before planting (7-10 days)
Seed dressing
dressing against Rhizoctonia solani recommended
| |||||||||
| Herbicides | no sensitivities are known when used properly | |||||||||
| Foliage | average leaf health; timely and regular use of fungicides against late blight is advisable | |||||||||
| Harvest | ensure gentle harvest | |||||||||
| Fertilization incl. return of previous crop at medium supply level | |
|---|---|
| Nitrogen (N) | medium - compared to the local standard (2/3 before planting and 1/3 later) + 2x N leaf fertilization (max. 5 kg N/ha) after flowering |
| Phosphorus (P2O5) | 100 kg/ha (water soluble phosphate at planting) |
| Potassium (K2O) | 350-270 kg/ha (up to 80 kg/ha chloride possible; on lighter soils split doses) |
| Magnesium (MgO) | 70 kg/ha (for yield and quality assurance) |
| Variety characteristics | |
|---|---|
| Maturity | medium early |
| Cooking type | B - C |
| Consumption quality | low discolouration after cooking |
| Processing quality | stable colour with high product demand and quality after storage |
| Yield | good, large sized tuber yield; safe dry matter content |
| Youth development | rapid |
| Dormancy | very dormant, suitable for long-term storage |
| Tuber characteristics | Tuber shape longoval Eye depth shallow - medium Flesh colour light yellow Skin colour yellow Skin smooth - netted Number of tubers medium - high |
| Resistances | PCN
Ro1 (9), Ro4 (9) Potato wart disease
1 |
| Sensitivities | Common scab low Spraing high Bruising low - medium Mechanical damage low - medium |
All particulars are based on official variety trials and/or our own experience. However, as potatoes are natural products we cannot undertake any liability for these details. (02/2024)