The Rodriga potato is an early-maturing variety with red skin, classified as culinary type B, suitable for table consumption. It produces high yields of healthy, robust, oval-shaped tubers that are visually appealing, featuring yellow flesh and excellent culinary qualities. Rodriga exhibits strong resistance to black scurf (Rhizoctonia solani) race 1, potato cyst nematodes (PCN) Ro 1 and Ro 4, late blight on both foliage and tubers, common scab, mechanical damage, and the Yntn virus.
Plant Characteristics
- Maturity: Early
- Plant Type: Large vines
- Growth Habit: Medium height
- Flower Color: Red-violet
- Foliage Development: Rapid
- Number of Tubers: Medium
- Dormancy Period: Medium to long
Tuber Characteristics
- Shape: Oval
- Skin Color: Red
- Eye Depth: Shallow
- Flesh Color: Yellow
- Appearance: Almost smooth
Resistances
- Black scurf (Rhizoctonia solani): Race 1
- Potato cyst nematodes (PCN): Ro 1, Ro 4
- Late blight (foliage): High
- Late blight (tubers): High
- Common scab: High
- Rhizoctonia: High
- Bacterial soft rot (Erwinia spp.): High
- Internal rust spot: High
- Mechanical damage resistance: High
- Blackening of flesh: High
- Potato virus Y (PVY): High
- Potato leafroll virus (PLRV): Medium
Yield and Quality
- Primary Use: Table consumption, direct sale
- Yield: High
- Above-standard yield: Medium to high
- Below-standard yield: Low
- Culinary Type: B (moderately firm, suitable for boiling and frying)
- Discoloration after boiling: Low
- Discoloration when raw: Low to medium
- Dry Matter Content: Medium