WANDA

WANDA
Potato Variety Information
Variety Name: WandaRights Holder | Breeder: Solana GroupCountry of Origin: Germany 德国Year of of introduction: 1964
Variety Description

Wanda is a high-yielding potato variety developed by Solana Group, known for its uniform, oval tubers with smooth yellow skin and yellow flesh. It is early maturing and ideal for fresh market use, offering very good taste and cooking quality. The variety has strong resistance to several diseases and performs well under diverse growing conditions. Wanda is suitable for both retail and home consumption thanks to its appealing appearance and versatile culinary traits.

  • deep red skin
  • very early to early light yellow flesh variety
  • nice shape uniformity
  • big tubers
  • homogeneous grading
  • high yielding
  • suitable for frying
  • strong against PVY ans scab resistances: PCN (Ro 1) and wart (pathotype 1)

Plant Characteristics:

  • Maturity: Early
  • Plant type: Stem type (not fully specified)
  • Growth habit: Semi-upright
  • Flower color: Red-violet
  • Foliage development: Rapid
  • Number of tubers per plant: Medium
  • Dormancy: Medium

Tuber Characteristics:

  • Shape: Oval
  • Flesh color: Light yellow
  • Eye depth: Shallow to medium
  • Skin color: Dark red
  • Skin characteristic: Netted (net-like texture)

Resistances:

  • Nematodes: Resistant to Ro 1
  • Wart disease: Resistant to Pathotype 1
  • Leaf blight: Medium resistance
  • Tuber blight: Medium resistance
  • Rhizoctonia: Medium to high resistance
  • Common scab: High resistance
  • Internal rust spot: Very high resistance
  • Second growth: Very high resistance (likely low susceptibility)
  • Silver scurf: Medium resistance
  • Damages (general): High resistance
  • Bruising: High resistance
  • PVY (Potato Virus Y): Very high resistance
  • PVY NTN (necrotic strain): Very high resistance
  • PLRV (Potato Leaf Roll Virus): High resistance

Yield and Quality:

  • Market outlet: Suitable for ware and French fries
  • Yield: High
  • Share of oversize tubers: Medium to high
  • Share of undersize tubers: Medium to high
  • Cooking type: Fairly firm
  • After cooking discoloration: Low
  • Discoloration when raw: Low
  • Dry matter content: Medium
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