Salient features
• Plants 116 cm tall, corms globose with 2–4 cormels.
• Outer surface of corms brown with creamy flesh.
• Cooking quality: Good with slight acridity.
• Dry matter: 22.4%.
• Total starch: 17.2%.
• Calcium oxalate (dry weight): 0.9%.
• Corms attain maturity at 200–215 days after sprouting.
Performance
• Corm yield varies from 38 to 85 tonne/ha depending upon size of seed tubers.
• It is tolerant to collar-rot disease but susceptible to mosaic.
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