Potatoes 7th August 2010

Today I planted my seed potatoes in Bed 7. The bed was divided in 6 rows each 4metres long, spaced 80cm apart and seed spaced 40cm apart. All the seed potatoes were disease free seed potatoes but from various sources shown next to each variety.  After planting the entire bed was fertilized with Blood and Bone and Sulphate of Potash.

Rows numbered 1 to 6 North to South in the bed.

  1. Row 1: Coliban 1kg (12 tubers) from Mr Fothergill per Snow’s Peninsula Nursery.
  2. Row 2: Wallaby Run Reds from Kangaroo Island Seed Grower on KI per Liz and Scott.
  3. Row 3: Bintje 8 tubers from VICSPA per Diggers.
  4. Row 4: Tasman 8 tubers from VICSPA per Diggers.
  5. Row 5: Spunta 8 tubers from VICSPA per Diggers.
  6. Row 6: Desiree 8 tubers from VICSPA per Diggers.

Some Variety Notes:


Desiree Potato

    • High yielding Dutch variety with soft pink skin and creamy flesh. Great for all cooking methods, except chips. 130 days to maturity.
    • Origin: Bred by ZPC in the Netherlands from Urgenta and Depesche.
    • Maturity: Mid-late season
    • Description: Plants – Vigorous, medium sized plants, numerous stems with red-purple flowers.
    • Tubers – Long-oval tubers with smooth pinkish skin and pale yellow flesh and shallow eyes. Dormancy is medium to long.
    • Cooking quality: Excellent boiling and mashing potato suitable for salads and also roasting. Not well suited for fry processing.
    • Disease resistance: Good resistance to mechanical damage, drought and internal blackspot. Slight resistance to powdery scab, but susceptible to common scab, leafroll virus and second growth.
    • Features: A major variety for the red-skin fresh market trade. Excessive nitrogen should be avoided to limit tuber size and distortion. Irrigation should be regular to maintain adequate soil moisture and avoid second growth. (ref: Diggers Website, Victorian Govt Dept Primary Industries).


Spunta Potato

  • The potato with a cult following! Each year our members and staff sing the praises of Spunta. Its huge oblong shape makes it the best spud for chips- but we like it any which way. A very high yielding variety. (ref: Diggers Website).


Tasman Potato

  • A Tasmanian variety that stores for a little longer than other potatoes. Deep pink skin and yellow, creamy flesh is best chipped or baked. The uniformity of the tubers and vigour of the plant make it a popular choice. (ref: Diggers Website).


Bintje Potato

    • An all purpose potato with waxy, creamy yellow flesh. Extremely high yielding and late maturing variety to extend your harvest. Good storage qualities, so it will keep in a dark cupboard longer than others.
    • Origin: Imported from the Netherlands where it was bred by KL de Vries in 1905 from a cross between Munstersen and Fransen.Maturity: Medium to earlyDescription: Plants – Medium to small, erect to slightly spreading plants with large rigid dark green leaves, purple pigment extending over the midribs and petioles. Buds green with blue-purple bases. White flowers appearing early – no berries. Tubers – Oval in shape, knobbly with smooth pale yellow skin and pale yellow flesh. Large number of tubers per plant with shallow eyes and medium dormancy. Cooking quality: Excellent for domestic consumption boiled but can be fried direct from harvest. Flesh is of very fine texture (creamy) and is excellent for salads. Disease resistance: Resistant to virus A, but susceptible to common scab, Fusarium dry rot, PVX and PVY, and highly susceptible to late blight on foliage and tubers.Features: Requires a wider in-row spacing (250 – 350 mm) than Sebago to produce marketable sized tubers. (ref: Diggers Website, Victorian Dept of Primary Industries)


    Coliban Potato

    • Origin: Bred at the Institute for Horticultural Development, Toolangi, (DPI) from a cross between Kennebec and V28-12 (Furore x 11-79). Released in 1974.

      Maturity: In a late district, Coliban has a growth period of from 130 to 140 days and matures slightly later than Exton.

      Description: Plants – An erect, tall type, with wiry, pigmented stems and small, open leaves. It has a white flower and often flowers for a long time. Tubers – The tuber is round, with shallow eyes and a white, bright skin which sometimes has a blue blush at the rose end. It has a long dormant period.

      Cooking quality: The cooked tuber has a white flesh of good texture and flavour and shows little discolouration after cooking although disintegration can be problematic form some districts. It is easy to mash and bakes well. When grown in a suitable district, Coliban can be used for processing into French fries. Coliban is not suitable for commercial use in soups and salads.

      Disease resistance: Coliban has a high field resistance to late blight. It is fairly susceptible to root knot eelworm and is susceptible to virus X and bacterial wilt. The growing crop is susceptible to attack by Fusarium.

      Features: Coliban is a major fresh market variety for the washed trade in Australia. It can produce very high yields of marketable tubers with little waste. Use close spacing in the row and avoid excessive irrigation to limit growth of tubers. Coliban rarely produces tubers with hollow heart. The bright, smooth, waxy skins make it popular with washers and packers. Some problems have been encountered with tuber rots after harvest. This problem is mainly confined to tubers with immature skins. (ref: Mr Fothergills)

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