Corine is an early, predominantly hard-boiling potato variety. Depending on the weather, location and growing area, however, Corine can also switch from firm to floury. It is not very sensitive to late blight. The Corine can be used for fresh food as well as processed into fries.
Characteristics
- Maturity: early
- Tubers: round-oval, even, flat-eyed
- Flesh color: light yellow
- Skin: light yellow and smooth
- Yield: low
- Germ: initially elongated, later cylindrical, red-brown-violet, dull green at the base, rather strongly hairy with short hair
- Flower: very rare, red-violet
- Herb: medium to good land cover
- Late blight: not very sensitive
- Tuber rot: not very sensitive
- Potato scab: sensitive
- Potato cancer: medium sensitive
- Virus Yn: low sensitive to insensitive
- Drought resistance: medium to good
- Nematodes: sensitive
- Dormancy: medium
Cooking Characteristics
- Cooking type: B to BC, mainly firm boiling to slightly floury, no black coloring after cooking
- Usage: Fresh consumption, French fries
- Shelf life: medium
