Seed Potatoes: Inca Red (12 pcs) *Japan's first red-skinned, red-fleshed variety, originating from the Inca Empire!

Flesh Texture: Slightly mealy (Sticky ☆☆☆★☆ Mealy)
Boiling Tendency: High (Low ☆☆☆☆★ High)
Discoloration After Cooking: Moderate (Low ☆☆★☆☆ High)
Maturity: Mid-late season (Early ☆☆☆★☆ Late)
Dormancy Period: Long (Short ☆☆☆☆★ Long)

☆Characteristics of Inca Red☆

Inca Red is a Japanese native potato variety registered with the Ministry of Agriculture, Forestry and Fisheries in 2002.

This variety was developed by cross-pollinating seeds from a parent with pale red flesh (KW85093-33) and a parent with pale purple flesh (Shima-kei 284), with the aim of breeding a variety where the entire flesh exhibits a purple color due to anthocyanins. The variety was born from selecting individuals with superior traits from the resulting seeds.

The name Inca Red originates from its place of origin and its red skin and red flesh. It is Japan's first red-fleshed potato variety, and like common varieties, it is tetraploid.

Starch content is approximately 11%, peel browning is slight, discoloration after cooking is moderate, reducing sugar content is unknown, skin color is red, flesh color is red, taste is moderate, flesh texture is slightly sticky, boiling tendency is none, shape is oval, eye depth is shallow, maturity is mid-late season, and dormancy period is long.

Disease and pest resistance: Susceptible to potato cyst nematode, strong against common scab, weak against powdery scab, strong against late blight, moderate for tuber blight, weak against leaf roll virus, weak against Y virus, slight internal brown spot, slight hollow heart.