Content
The table variety Krasavchik attracts attention among other tubers with its attractive appearance. Potatoes with red skin have a long shelf life and are starchy. The variety is productive and unpretentious.
Origin story
The authorship of the variety belongs to the Research Institute of Potato Farming named after. A. G. Lorkha. Since 2009, the Krasavchik variety has been included in the State Register with recommendations for cultivation in the regions of the Central Black Earth region. During this time, the new variety spread throughout the country. Now its seeds are offered by farms from the Moscow region, Kaluga, Vladimir, Tyumen regions, and Perm Territory.
Description and characteristics
The mid-early potato Krasavchik enters the technical maturity phase after 80-90 days of growth. Productivity 169-201 c/ha. The highest figure was recorded: 284 c/ha. 6-11 tubers with an average weight of 90-165 g are formed in the nest. The commercial yield of the variety reaches 85-95%. The keeping quality of tubers is 97%.
Semi-erect, medium-sized bush of the potato variety Krasavchik (Krasavchik) with regular foliage. The corollas are white with a slight anthocyanin tint. The plant tolerates short dry periods well. Oval tubers of the Krasavchik variety are covered with a smooth, reddish skin. The eyes are small. The creamy flesh is dense.Thanks to the firm structure of the pulp, the Krasavchik potato can withstand mechanical damage and is suitable for transportation.
The starch content is high - 12.4-17.8%, but the tubers remain intact during cooking. The taste is pleasant, after heat treatment the pulp is light. The variety is good for frying, French fries, and salads. Processing plants purchase the Krasavchik variety for the production of chips and dry puree.
Handsome is immune to potato cancer and viral mosaics: striped and wrinkled. The variety is moderately sensitive to infection of tubers and stems by late blight, but is susceptible to infection by golden cyst nematode.
Advantages and disadvantages
Advantages | Flaws |
Good taste, classified as high starchy (from 14 to 25%) | Not everyone likes tubers that don't boil |
High consumer qualities: beautiful tubers, transportability, keeping quality | Susceptibility to golden nematode |
Excellent sales outlet |
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Long period of rest |
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Resistance to mosaic viruses and potato blight |
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Landing
The Krasavchik variety is suitable for any soil. You just need to determine the acidity of the soil. The Krasavchik potato develops best in soils with an acidity level of 5.0–5.5. Potatoes are planted in fields where forage grasses, grains, and legumes were grown. Avoid areas where sunflowers grew last season, tomatoes and sorghum were grown. For full ripening, potatoes need good lighting of the bushes, so the rows with the Krasavchik variety are placed in a southerly direction.
- Acidic soils are limed in the fall: applied per 1 square meter. m 500-700 g of lime or 200-300 g of dolomite flour.
- An autumn application of humus of 5-10 kg and 60-70 g of superphosphate is effective.Fresh manure is applied a year earlier, under previous crops.
- Krasavchik potato tubers are planted according to the pattern 60-70 x 25-30 cm.
- 50-80 g of wood ash are placed in the holes.
Tubers of the Krasavchik variety selected for planting must be healthy, without flaws, and elastic. Potatoes are vernalized for 30-40 days at a temperature of 12-15°C, laid out in boxes in 2-3 layers. Light sprouts of the variety "Krasavchik" are pink. Before planting, the sprouts must grow to 1 cm. Potatoes are planted when the ground warms up to +8°C to a depth of 10 cm. Directly in the boxes they are sprayed with growth stimulants and before planting insecticides to combat Colorado potato beetles.
Care
Krasavchik potato shoots are regularly peeled weed and carefully loosen the soil. Watering is carried out when there is abnormally dry spring weather. Potatoes especially need to moisten the soil to the depth of old tubers, when buds form and after flowering. It is not recommended to water the plantings until the stems reach 10-12 cm. 3-6 liters of water are consumed per bush, in hot weather the volume increases to 12-20 liters. Irrigation affects not so much the number of ovaries as the size of the tuber.
Hilling and feeding
Hilling the bushes two or three times will have a positive effect on the harvest. Spud up with dried but still damp soil after watering or rain. The first time the height of the ridge is up to 12 cm, the next time – up to 20 cm. It is recommended to hill the bushes on both sides, without pouring soil into the center of the bush.
They begin to fertilize the Krasavchik potato variety when the plants reach a height of 15 cm: with urea, mullein or chicken droppings. Before flowering, feed with wood ash or potassium sulfate, and then with superphosphate.
Diseases and pests
Diseases/pests | Signs | Treatment |
Late blight | Brown spots on the plant, later a grayish coating appears. At temperatures close to +10°C and cloudy weather, within two weeks the fungus spreads throughout the entire area and destroys the crop. | Preventive measures include treating Krasavchik potato bushes with fungicides Tattu, Ridomil Gold, Acrobat MC and others. Folk remedies are used: 200 g of milk or one tablespoon of hydrogen peroxide is mixed with 30 drops of iodine and dissolved in 10 liters of water. The bushes are treated with the compounds three times every other day. |
Black scab, or rhizoctoniasis | Small dark spots on the stems of young shoots develop into white rot Plants die | The diseased bush is removed and burned. Treat the area with fungicides |
Potato L virus | The tops are light green, the leaves are curled, then turn pale and break | All tubers are unsuitable for planting and storage. The pathogen is transmitted by aphids. Spray potatoes against aphids with insecticides or soap solution: 100 g per 10 liters of water |
Golden nematode | Microscopic worms live on the roots. The bush turns yellow, the leaves fall off. The roots are fibrous. | It is necessary to burn the dug up bushes and observe crop rotation |
Harvesting
For storage, potatoes of the Krasavchik variety are dug when a dense peel has been created, in the phase of technical maturity. Such tubers are less susceptible to external influences.20 days before harvesting, the tops are dug in, the stems dry out, and the starch goes into the tubers. After 10 days, the tops are mowed and the tubers ripen. It is advisable to collect in sunny weather so that the tubers of the Krasavchik variety can dry for about five hours.
Conclusion
The characteristics of the table variety are attractive for cultivation in personal plots and in industrial quantities. Productivity, excellent shelf life and resistance to some fungal diseases are components of the successful spread of the variety. Beautiful appearance and pleasant taste make it in demand among buyers.
