FIRM FLESH POTATO VARIETY
- Gifted with good diseases resistances, JULIETTE is a variety well suited for hobby gardeners.
- Being a real A cooking type, JULIETTE has an excellent cooking quality.
- JULIETTE is easy to store.
|FOLIAGE MATURITY||MEDIUM LATE|
|SKIN COLOUR||DEEP YELLOW|
|SHAPE UNIFORMITY||FAIRLY GOOD|
|EYE DEPTH||VERY SHALLOW|
|RESISTANCE TO FOLIAGE LATE BLIGHT||FAIRLY HIGH|
|RESISTANCE TO TUBER LATE BLIGHT||FAIRLY HIGH|
|RESISTANCE TO PITTED COMMON SCAB||HIGH|
|RESISTANCE TO NETTED COMMON SCAB||VERY HIGH|
|RESISTANCE TO PVY||LOW|
|RESISTANCE TO PVYntn||FAIRLY HIGH|
|RESISTANCE TO PCN G.rostochiensis (Ro1-4)||FULL|
|RESISTANCE TO PCN G.pallida (Pa2-3)||NULL|
|RESISTANCE TO WART pathovar 1||NULL|
|DRY MATTER CONTENT||MEDIUM (18-20%)|
|AFTER COOKING DARKENING||NONE|
|FRYING COLOUR at harvest||MEDIUM|
|STORAGE ABILITY||FAIRLY HIGH|
|RESISTANCE TO EXTERNAL DAMAGE||FAIRLY LOW|
|RESISTANCE TO INTERNAL DAMAGE||HIGH|
|RESISTANCE TO INTERNAL RUST SPOT||MODERATE|
|RESISTANCE TO DESPROUTING||FAIRLY HIGH|
JULIETTE is a very typical potato variety, belonging to the firm flesh family (like Amandine, Charlotte or Chérie). It was created by Germicopa and registered in the official catalogue of species and varieties in 1997.
It was born in France, in Châteauneuf-du-Faou (29), in the Germicopa Research Station, at the end of the 1980s. Juliette is the fruit of a long process of 10 years during which research, respectful of nature’s cycles, selected the best potato varieties according to agronomic, commercial and taste criteria.
The skin is an attractive yellow colour and the yellow flesh is silky smooth, neither sticky nor floury. The Juliette potato is a culinary group A potato with an excellent taste. It may even have a slight sweet taste. It has a rustic skin that is reminiscent of the potato of the past.
Juliette has good resistance to disease, especially to late blight. It is a variety well suited to hobby gardeners, and the harvested tubers are easy to store.