Potato growing

The department’s activities are focused on the production of high-quality, healthy potato seed and the improvement of regional technologies of its production.

There are 2 laboratories of microclonal reproduction and immuno-enzyme analysis (ELISA) as part of the potato growing department.

The main goals and objectives of the department
  • primary seed production of zoned and prospective potato varieties;
  • the study of the laws of preserving the original qualities of the seed of the improved material in the process of reproduction;
  • improvement and implementation of methods of accelerated reproduction of healthy potatoes for the cultivation of the elite;
  • the introduction of zoned and promising potato varieties of different groups of ripeness and the production of seed material on a healthier basis for growing the elite;
  • research work on the environmental testing of potato breeding varieties BelNIIK;
  • working out the elements of potato cultivation technology (protection against diseases and pests).

Ravbis Oleg Olegovich

Head of potato Department

Varieties by maturity groups

  • Axamite
  • Dolphin
  • Zorachka
  • Caprice
  • Lapis lazuli
  • Lilea
  • Uladar
  • Altair
  • Dubrava
  • Sap
  • Coloring
  • Krynica
  • Lad
  • Dewdrop
  • Skarb
  • Mascot
  • Universal
  • Yanka
  • Accent
  • Climber
  • Atlant
  • Belorussian-3
  • Vesnyanka
  • Outflow
  • Zarnitsa
  • Zdabytak
  • Maximum
  • Orbit
  • Synthesis
  • Suzore
  • Temp

The main criterion of the relation of a variety to a certain group of ripeness is the number of days from planting to natural (physiological) dying off of the topper:

  • very early - up to 80 days;
  • early - 80-90 days;
  • medium early - 90-100 days;
  • mid-season - 100-110 days;
  • medium late - 110-120 days;
  • late - 120-130 days;
  • very late - more than 130 days.

According to the type of cooking (culinary type), table varieties are divided into 4 types:

А — salad potatoes В — boiled, soups, toasting С — boiled, mashed D — boiled, mashed, for baking
Digestibility does not boil soft poorly boiled soft strongly boiled soft very much boiled soft
Consistency dense moderately dense soft soft
Mealiness missing slightly mealy moderately mealy very mealy
Wateriness watery moderately watery slightly watery not watery