|Market Outlets||Pre-Pack,Fresh Market "A" Size|
|Crossing||RA93-0096 x AR93-0562|
Romie is a fresh table variety with yellow skin and a yellow flesh. Tubers are oval to oval long and have shallow eyes. Tuber numbers are high and the dry matter content is moderate. The cooking texture is quite firm and the eating quality is excellent. Romie can be cultivated on most soils but avoid soils sensitive to common scab. NOTE: This variety is still in trials in North America in order to collect and evaluate agronomic data.
|Tuber Shape||Oval long|
|Uniform of Shape||Uniform|
|Dry matter (%)||19.7%|
|Tuber Number||High setting|
|Resistance to Damage||Moderate Resistance|
|Resistance to Bruising|
|Secondary Growth||Not Susceptible|
|Late Blight (Foliage blight)||Common Scab|
|Virus PVY||Tuber Blight|
|PCN - Ro1 & Ro4||Blackleg|
|PCN - Pallida|
It is recommended to warm seed prior to planting. Romie can be sensitive to harvest damage and black spot. A minimum of 2 weeks after vine killing is recommended to allow skins to set before harvesting.
Romie has a moderate dormancy and is suitable for medium to long term storage at a temperature of 4 to 5â°C.
Romie is quite susceptible to late blight and slightly susceptible to common scab. Resistance to virus Yn is good. Romie is resistant to PCN Ro1 and Ro4.