Seed Potatoes: Northern Ruby (9 pcs) *Red skin and red flesh, a descendant of Kitamurasaki!

Meat texture: Slightly sticky (Sticky ☆★☆☆☆ Powdery)
Boiling resistance: Low (Low ★☆☆☆☆ High)
Discoloration after cooking: Very low (Low ★☆☆☆☆ High)
Wilting period: Mid-early (Early ☆★☆☆☆ Late)
Dormancy period: Slightly long (Short ☆☆☆★☆ Long)

☆Characteristics of Northern Ruby☆

Northern Ruby is a Japanese native potato variety registered with the Ministry of Agriculture, Forestry and Fisheries on October 4, 2006.

This variety was developed with the aim of breeding a raw food variety that contains anthocyanins, resulting in red to purple flesh, and possesses resistance to potato cyst nematodes. It was created by sowing seeds obtained from open pollination of Kitamurasaki the previous year and selecting individuals with superior traits.

The name Northern Ruby originates from its birthplace, Hokkaido, and the gem ruby, signifying its ruby-like color. Unlike its parent, Kitamurasaki, which has purple flesh, Northern Ruby has pink flesh and is a cooking variety that is resistant to decolorization even after boiling.

Starch content is approximately 14-16%, peel browning is unknown, discoloration after cooking is minimal, reducing sugar content is low, skin color is red, flesh color is red, taste is medium, meat texture is slightly sticky, boiling resistance is low, shape is oblong, eye depth is shallow, wilting period is mid-early, and dormancy period is slightly long.

Disease and pest resistance: Resistant to potato cyst nematodes, moderately susceptible to late blight, highly resistant to tuber rot, moderately susceptible to common scab, susceptible to potato virus Y, low secondary growth, minimal internal brown spot, no hollow heart, no cracking.