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Coastal Chip: A chipping potato variety resistant to heat stress |
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| Authors: | K G Haynes R W Goth S B Sterrett B J Christ D E Halseth G A Porter M R Henninger D R Wilson R E Webb D F Hammond R Moore F L Haynes S Arrendell M J Wannamaker S L Sinden |
| Institution: | 1. Agricultural Research Service, Plant Sciences Institute, Vegetable Laboratory, U.S. Department of Agriculture, 20705, Beltsville, MD 2. Eastern Shore Agricultural Experiment Station, Virginia Polytechnic Institute and State University, 23420, Painter, VA 3. Department of Plant Pathology, The Pennsylvania State University, 16802, University Park, PA 4. Department of Fruit and Vegetable Science, Cornell University, 14853, Ithaca, NY 5. Department of Plant, Soil and Environmental Sciences, University of Maine, 04469, Orono, ME 6. Department of Horticulture, Rutgers University, Cook College, 08903, New Brunswick, NJ 7. Agricultural Research Service, Plant Sciences Institute, Vegetable Laboratory, Aroostook Farm, U.S. Department of Agriculture, 04769, Presque Isle, ME 8. Maine Seed Potato Board, 04769, Presque Isle, ME 9. Maine Department of Agriculture, NE 107 Seed Potato Project, Maine Seed Potato Board, 04769, Ashland, ME 10. Department of Horticultural Science, North Carolina State University, 27695, Raleigh, NC |
| Abstract: | Coastal Chip is a medium-late maturing potato chipping variety suitable for production in locations along the east coast of the United States where heat stress reduces internal quality of tubers. It yields as well as the variety Atlantic but is not as susceptible to heat necrosis. The specific gravity of Coastal Chip averages approximately 0.010 less than Atlantic at locations subject to heat stress. In the seed producing areas of Maine it’s specific gravity averages approximately 0.005 less than that of Atlantic. Tubers are round, netted-skinned, and have moderately deep stem and bud ends. Chips from Coastal Chip are slightly lighter in color than those produced by Atlantic. In mid-Atlantic states where heat stress adversely affects chip color Coastal Chip processes into chips for a slightly longer period of time after harvest than does Atlantic. Glycoalkaloid content of Coastal Chip averaged 7.9 mg/100 g fresh tissue. Sunburned (green) tubers of Coastal Chip develop purple streaks that remain following processing. Hills must be properly covered to reduce losses. Coastal Chip is resistant to race A of the golden nematode (Globodera rostochiensis) and potato virus A. It is tolerant to Verticillium wilt, more susceptible to common scab and Rhizoctonia than Atlantic and susceptible to potato virus X. |
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