Potato variety Romano - taste score 5 points

Many amateur gardeners grow potatoes on their plots. The main thing is, when choosing a potato variety for planting, take into account its zoning, i.e. adaptability to the specific climatic characteristics of your area.


  • Main characteristics of Romano potatoes
  • Consumer properties of Romano potatoes
  • Productivity, commercial characteristics and storage of the Romano variety
  • How to increase the yield of Romano potatoes
  • Disease and pest resistance of the Romano variety

Dutch varieties of potatoes are very popular. And there are reasons for this: we are talking not only about high-quality table varieties, many of them are successfully sold as semi-finished and finished products. One of these can be called the Romano potato variety, which is distinguished by high yield and beautiful, correct appearance. For the first time, Romano was included in the State Register of Breeding Achievements in the Russian Federation in 1994 (gives the right to multiply and sell seeds in the regions of the country).

Main characteristics of Romano potatoes

The variety belongs to the mid-early table. The average germination rate is 80 - 90 days. Has tubers:

  • very attractive appearance;
  • smooth;
  • light pink, with shallow eyes.

It should also be added to the morphological characteristics of the Romano variety that its stems are erect, medium to high in height. Corolla of flowers - red-violet, medium size.

The short-oval large tubers of Romano potatoes have a pleasant creamy white flesh. They contain up to 19% dry matter and 14 to 17% starch.

The yield of potatoes is 700-800 grams from each bush, potatoes are large, their number is usually 8-9 pieces. The big evenness of potatoes attracts, and there is no need to talk about taste - 5 points on a five-point scale!

Consumer properties of Romano potatoes

As you know, the higher the proportion of starch in potatoes, the tastier it will be. And since the starch content in the Romano variety is higher than the norm, it has excellent taste characteristics. It is easy to make delicate mashed potatoes from it - the potatoes boil well and do not leave lumps in the mashed potatoes.

But do not dwell only on this dish - the Romano variety is well suited for baking in the oven and preparing other dishes. The only difficulty can arise only when peeling potatoes - this variety has a rather thick and dense skin. Therefore, for greater convenience, a well-sharpened knife should be used.

Productivity, commercial characteristics and storage of the Romano variety

Romano's technological yield can reach 600 centners per hectare. The marketability of tubers is very high, ranging from 92-98%. The average weight of a marketable tuber is 70-80 grams.

This variety is loved to be used in the production of French fries and chips. Small tubers are a very rare exception. In addition, its dense, strong shell makes it easy to transport potatoes without damage. When harvesting, this quality is also appreciated.

The potato variety Romano gives a stable result regardless of the climatic conditions in which it is grown. Potatoes have good keeping quality, are not prone to germination, but at the same time, it should be noted that their initial development is somewhat slowed down. In general, the tops develop quickly, any soil is suitable for planting.

How to increase the yield of Romano potatoes

To obtain a high yield of Romano potatoes when planting, first of all, it is important to use high-quality varietal material. Further:

  • the ideal soil temperature at the time of planting should be at least 15-20 degrees, which will contribute to the early appearance of friendly shoots;
  • if you want to cut large tubers, then you need to do this on the eve of planting. The knife should be periodically dipped in a strong solution of potassium permanganate. The longer the cut tubers are stored until the day of planting, the higher the risk of decay and infection;
  • along with medium-sized tubers, it is worth planting small ones. This is also a valuable planting material, the yield will definitely increase. The main thing is that small tubers are from healthy bushes (not infected with viral, fungal and bacterial diseases);
  • for the next planting material, select the most developed bushes during potato flowering. For convenience, they can be marked with a bright ribbon;
  • it is better to mow the tops a week before digging out the crop, for more strengthening of the peel.

Disease and pest resistance of the Romano variety

As for the resistance of the Romano potato variety to diseases:

  • good resistance to late blight in tubers and relative - in leaves
  • moderately resistant to scab and viral diseases, rhizoctonia
  • relatively resistant to mosaic viruses and cancer

Also, experts note the resistance of Romano potatoes to types of viruses A and Yn. Such high immune characteristics of the variety contribute to the preservation of the high quality of Romano during storage. The only disease against which the plant has no immunity is the potato nematode.

The most suitable areas for the cultivation of this variety in our country: Central and Central Black Earth regions, as well as South, Volgo-Vyatka and Far East. Romano potatoes can also be grown in dry areas.

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