Virginia is a medium-late maturing potato ideal for French fry production and long-term storage. It produces high yields of large, oblong tubers with yellow skin and creamy yellow flesh. Known for its excellent frying quality, low sugar content, and long dormancy, Virginia is well-suited for both commercial processing and fresh markets.
Variety Profile
- Maturity: Medium-late
- Cooking Type: B - C (suitable for French fries)
- Flesh Colour: Creamy yellow
- Skin Colour: Yellow
- Skin Texture: Smooth
- Tuber Shape: Oblong to long
- Eye Depth: Shallow
- Tuber Count: Medium
- Dormancy: Very long; ideal for extended storage
- Yield: High, with large-sized tubers and excellent marketable yield
- Processing Quality: Low reducing sugar content; very stable frying quality and colour; suitable for processing at storage temperatures above 7°C
- Youth Development: Initially hesitant, then rapid
Resistances and Sensitivities
- Potato Cyst Nematode (PCN) Ro1 (9)
- Potato wart disease: Race 1
- Common scab: Medium
- Spraing: Low
- Bruising: Low to medium
- Mechanical damage: Medium
