The Proxima potato variety is known for its excellent long-term fry color and low reducing sugar levels, making it ideal for crisping and French fry production. It produces good yields of short oval tubers and has a long dormancy period, which is beneficial for storage. Additionally, Proxima exhibits good resistance to Virus Y and common scab. In terms of cooking characteristics, it falls under Cooking Type C, indicating a floury texture.
Key Characteristics
- Usage: Ideal for crisping and French fry production.
- Tuber Shape: Short oval.
- Skin Color: Light brown or yellow.
- Flesh Color: Light yellow.
- Maturity: Medium to late.
- Dormancy: Long (excellent for storage).
Agronomic Traits
- Yield: High.
- Tuber Size: Medium to large.
- Dry Matter Content: High (suitable for processing).
- Reducing Sugar Levels: Low (ensures good frying quality).
Resistance to Diseases
- Potato Virus Y (PVY): Good resistance.
- Common Scab: Good resistance.
- Late Blight (Foliage & Tuber): Moderate resistance
