The 'Atoll' potato is an early-maturing variety developed by Bretagne Plants Innovation in France and listed in the French catalog in 2014.
Physical Characteristics:
- Tubers: Short oval to oval shape with yellow skin and yellow flesh. The eyes are shallow, contributing to a smooth appearance.
- Plant: Medium-sized with a semi-erect to spreading growth habit. The foliage is intermediate in type.
Agronomic Traits:
- Maturity: Classified as an early variety.
- Yield: Approximately 114.84% of the control, indicating a high yield potential.
- Storage: Good storage ability, allowing it to be stored late into the season.
Culinary Qualities:
- Cooking Type: Firm-fleshed, classified in culinary group A-B.
- Dry Matter Content: Approximately 18.7%, contributing to its firm texture upon cooking.
- Taste: Known for its very good culinary quality, making it a preferred choice for salads and other dishes requiring firm potatoes
Disease Resistance:
- Common Scab: Slightly not susceptible.
- Late Blight: Susceptible on both foliage and tubers.
- Potato Virus Y: Susceptible.
- Potato Cyst Nematode (Ro1-4): Susceptible.
