The Mary Ann is a mid-early table potato with a firm cooking texture (AB), known for its high yield, uniform shape, and deep yellow flesh.
- Very appealing tuber shape and deep yellow flesh color
- Excellent eating quality
- Optimal for packaging and peeling
- Low discoloration after cooking and in raw form
Tuber Characteristics
- Cooking Type: Firm (AB)
- Maturity: Mid-early
- Tuber Shape: Round-oval
- Flesh Color: Deep yellow
- Skin: Smooth, yellow
- Eye Depth: Very shallow
- Raw Discoloration: Very low
Susceptibility to Diseases
- Y-Virus: Low
- Leaf Roll Virus: Medium
- Rhizoctonia: Low
- Tuber Blight: Low
- Late Blight (Foliage): Low
- Common Scab: Low
