Saxon

Origin

Breeder PBI Cambridge

Parentage Kingston x Desiree

National List Trials 1990/91

Plant Breeders Rights 1992

Botanical Features

Maturity Second Early

End Use Pre-pack / Early Baker

Haulm Medium, erect

Flowers Few white

Tubers Oval tubers, white skin, cream flesh

Pest & Disease Performance

Wart Disease

Immune

Spraing

Foliage Blight

Black Dot

Tuber Blight

Black Scurf

Blackleg

Skin Spot

Common Scab

Silver Scurf

Powdery Scab

Dry Rot (Fusarium coeruleum)

Gangrene

Dry Rot (Fusarium sulphureum)

Potato Leaf Roll Virus

PCN Ro1

Resistant

Potato Virus Y

PCN pallida

Susceptible

Consumer Quality

Cooking tests show Saxon to be a superb tasting variety for boiling and baking with good texture and freedom from after cooking blackening or disintegration. Whilst classified as a second early, the dry matter content is somewhat higher than that associated with most varieties in this maturity group resulting in a good fry colour. Approved by all UK supermarkets, Saxon is popular with packers due to its excellent out of store appearance.

Agronomic Features

Grown and lifted as a second early, Saxon consistently out yields Estima. If left to grow on as an early maincrop, yields similar to Maris Piper may be anticipated, with a high proportion of tubers over 65mm. The bright skin and shallow eyes inherited from Kingston, will meet pre-packing and baker specifications. Good resistance to mechanical damage and bruising will also guanantee premiums in this market. Whilst requiring a thorough blight spray programme, Saxon offers complete resistance to PCN G. Rostochiensis and excellent resistance to blackleg in the field. Saxon skin finish is superb out of store, thanks to its resistance to soft rots and gangrene.