____ _ _ _ _
| _ \ ___ | |_ (_) _ __ ___ __| | (_) __ _
| |_) | / _ \ | __| | | | '_ \ / _ \ / _| | | | / _ |
| _ < | __/ | |_ | | | |_) | | __/ | (_| | | | | (_| |
|_| \_\ \___| \__| |_| | .__/ \___| \__,_| |_| \__,_|
|_|
- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b- `b
Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―Β―
Atica
ββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββ
top
Atica ist eine vorwiegend festkochende Kartoffelsorte mit sehr frΓΌher Reife.
Bei einer Vegetationszeit von 90 bis 110 Tagen entstehen langovale Knollen mit gelber Schale und hellgelbem Fleisch. Atica ist nicht lagerfΓ€hig.cite-ref-1[1]cite-ref-2[2] Atica wurde bereits 1971 in Deutschland zugelassen. Trotz des Alters kΓΆnnen jΓΌngere ZΓΌchtungen bei den ErtrΓ€gen nur knapp mithaltencite-ref-3[3].
Contents
β’ Einzelnachweise
β’ Weblinks
ββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββββ
Einzelnachweise
cite-note-33. β Smul-Sachsen Landessortenversuch 1999@1@2Vorlage:Toter Link/www.smul.sachsen.de (Seite dauerhaft nicht mehr abrufbar, festgestellt im November 2024. Suche in Webarchiven)
Weblinks