Fresh Market Evaluation of Six Russet-Type Potato Varieties and Four Russet Norkotah Strains

In 2016, Russet Norkotah was the second most widely grown potato variety in the US; however, recent research has identified alternatives with excellent production economics. During 2011–2013, fresh market variety research was conducted in the Columbia Basin of central Washington, a long-season production region. Russet Norkotah was compared to five varieties–Classic Russet, Mountain Gem Russet, Russet Burbank, Targhee Russet, and Teton Russet–and four sub-clonal strains–CO-3, CO-8, TX-278, and TX-296–derived from Russet Norkotah. Each variety was evaluated for early- (104 days between planting and vine kill) and late- (150 days between planting and vine kill) harvest tuber size profile, grade, and yield, grower economic value, susceptibility to blackspot bruise and shatter bruise, emergence, stem and at-harvest tuber numbers, tuber length-to-width ratios, and quality. When harvested early, Classic Russet and Mountain Gem Russet produced 30% and 15% more gross revenue than Russet Norkotah, respectively. All other varieties and Russet Norkotah strains except CO-3 produced as much early-harvest gross revenue as Russet Norkotah. CO-3 early-harvest revenue was close to 50% lower than that of Russet Norkotah. All varieties and Russet Norkotah strains produced significantly greater late-harvest yields and gross returns than Russet Norkotah. Late-harvest gross revenue for Targhee Russet and Mountain Gem Russet was 38% and 34% higher than Russet Norkotah, respectively. Classic Russet, Mountain Gem Russet, Targhee Russet, and Teton Russet had significantly more shatter bruise following the late harvest than Russet Norkotah and all Russet Norkotah strains. Russet Burbank was among the most susceptible to blackspot and Targhee Russet the least, with 32% and 2.1%, respectively. If bruising is mitigated, Mountain Gem Russet, Classic Russet, and Teton Russet may be suitable alternatives to Russet Norkotah and Russet Norkotah strains for both early and late harvests.     

Reveille Russet: An Early,Widely Adapted,High-Count-Carton Russet for the Fresh Market

Reveille Russet (ATX91137-1Ru) is a uniform, medium-early, high yielding, high pack-out, fresh market russet cultivar, with wide adaptability, released by Texas A&M AgriLife Research in 2015. It resulted from a cross of Bannock Russet(♀) and breeding clone A8343–12(♂). Reveille Russet produces attractive, oblong tubers, with medium russeting, white flesh and excellent culinary qualities. It has a lower incidence of internal defects and a higher percentage of marketable tubers in the 170 to 284 g and 284 to 510 g (6 to 10 oz. and 10 to 18 oz.) size classes than Russet Norkotah. Reveille Russet is resistant to hollow heart, second growth and blackspot bruise. It also stores longer and tends to wound-heal to a lighter brown color upon skinning during harvest and/or handling than Russet Norkotah.     

Bannock russet: A dual-purpose, russet potato cultivar with high U. S. No. 1 yield and multiple disease resistances

Bannock Russet, a late-maturing, long russet potato cultivar, was released in 1999 by the USDA-ARS and the experiment stations of Idaho, Oregon, and Washington. It is suitable for processing into french fries and other frozen products. Its attractive russeted skin and excellent culinary qualities also make it suitable for fresh market. Bannock Russet, in comparisons with Russet Burbank, has consistently produced greater U.S. No. 1 yields in trials conducted throughout southern Idaho. In other western trial sites, total yields of Bannock Russet have been comparable to or smaller than that of Russet Burbank, but its percentage of undersize and cull potatoes is consistently less. Bannock Russet is resistant to potato virus Y (PVY), Verticillium wilt, common scab, and leafroll net necrosis. It also has moderate resistance to early blight (foliar and tuber) andErwinia soft rot. With respect to other potato diseases/disorders, Bannock Russet’s level of susceptibility is similar to that of Russet Burbank; the exception being shatter bruise, with Bannock Russet displaying a greater susceptibility. Cultural management guidelines have been developed to minimize shatter bruise in Bannock Russet. Bannock Russet’s multiple disease resistances coupled with its low nitrogen requirement, make it a low-input cultivar that could significantly reduce growers’ production costs.     

An Economic Analysis of the Effects of Harvest Timing on Yield,Quality, and Processing Contract Price for three Potato Varieties

Harvesting potatoes at or near physiological maturity increases the likelihood of producing high quality tubers which contributes to producing high quality processed end-product. Some growers harvest earlier than recommended in order to meet contract requirements and supply processors with early potatoes. Early harvest impacts the incentive-adjusted price (IAP) and revenue even after an early harvest incentive is applied. This study utilized a typical frozen processor contract and compared the economic impact of harvest timing (early, normal, and late) on the IAP of three potato varieties: Russet Burbank, Clearwater Russet, and Alpine Russet, grown in field trials at Parma, Idaho during 2014 and 2015. Contract quality incentives included percent of tubers greater than 170 g, percent sugar ends, percent of U.S. No. 1’s, and specific gravity. When compared to normal or late harvest, early harvest resulted in a decrease in the IAP and overall profit due to a significant reduction in specific gravity. Early harvest incentive did not offset the loss of revenue with Russet Burbank, but did offset revenue loss with Clearwater Russet and Alpine Russet. Clearwater Russet and Alpine Russet had significantly lower sugar end scores than Russet Burbank. Clearwater Russet consistently produced higher specific gravities and Alpine Russet produced larger tubers compared to Russet Burbank. Clearwater Russet and Alpine Russet have agronomic characteristics that can provide an increase in IAP over Russet Burbank.     

AC Sunbury: A new light yellow-fleshed medium early table potato cultivar with resistance to golden cyst nematode

AC Sunbury is an attractive, round /oval, medium early table potato with light yellow flesh and very good culinary quality, especially when baked. It produces yields comparable to Jemseg or Superior at 80 days and is resistant to the golden cyst nematode Rol and to infection by PVY°. It was bred at the Potato Research Centre, Agriculture and Agri-Food Canada, Fredericton, NB, and released in 2001.     

TerraRossa: A Mid-Season Specialty Potato with Red Flesh and Skin and Resistance to Common Scab and Golden Cyst Nematode

TerraRossa (POR01PG20–12) is a mid-season specialty potato, released by Oregon State University, and is a product of the Northwest Potato Variety (Tri-State) Development Program. This cultivar is unique among commercially available potato cultivars in that plants produce small- to medium-sized smooth, oblong- to long-shaped tubers with red skin and red flesh. Total tuber yields of TerraRossa are similar to Dark Red Norland and less than Red La Soda. Average tuber size (136 g) is less than both of the comparison cultivars, reflecting inherent differences in tuber size distribution. TerraRossa tubers have total antioxidant levels higher than traditional white fresh varieties and comparable to the All Blue purple potato, known for its high antioxidant levels. Sensory evaluations of TerraRossa tubers indicated that it has good culinary attributes following boiling, baking, and microwaving. Potato chips made from TerraRossa tubers retained their unique red color, which represents a novelty in the chipping industry. TerraRossa could be a good candidate for the organic sector due to its tolerance to common scab (Streptomyces scabies) and tuber late blight (Phytophthora infestans) and its resistance to golden cyst nematode (Globodera rostochiensis). Due to its high yields, high chipping quality, good culinary properties, high antioxidant content and disease resistance, TerraRossa is a good candidate for opening new specialty type markets, adding diversity to the marketplace.     

Variability of Phytonutrient Content of Potato in Relation to Growing Location and Cooking Method

Potato has a defined complement of metabolites that contribute to the human diet. Among these are the carotenoids and anthocyanins. Carotenoids are found in all potatoes in the flesh. White-fleshed varieties have 50 to 100 μg per 100 g fresh weight (FW), while moderately yellow-fleshed varieties will generally possess from 100 to 350 μg per 100 g FW. The more intensely yellow-fleshed genotypes, which may look orange, at the higher extremes are at levels above 1,000 μg per 100 g FW. The highest level published is 2,600 μg per 100 g FW in diploid germplasm derived from South American Papa Amarilla cultivars. Potato generally has predominantly lutein, a xanthophyll which is also found in the human retina, and must be obtained in the diet. The genotypes with extremely high levels of total carotenoids have zeaxanthin, an isomer of lutein, which is also present in the human retina. Anthocyanins are present in red- or purple-skinned and fleshed varieties. Total anthocyanins range from 1.5 mg to 48 mg per 100 g FW in a solidly pigmented purple-skinned, purple-fleshed breeding line. The degree of pigmentation in the flesh appears to be under polygenic control. Anthocyanins are potent antioxidants and anti-inflammatory substances. The level of total anthocyanins is correlated with antioxidant level (r?=?0.94, P?<?0.001). Several methods of cooking interacted with genotypes in the antioxidant level remaining after cooking compared to raw potatoes. No method of cooking completely eliminated antioxidant activity, while boiling appeared to increase it compared to raw potato in the case of the most highly pigmented clone.     

Pomerelle Russet: an Early Maturing Potato Variety with High Yields of U.S. No. 1 Tubers Suitable for Fresh Market and mid-Storage Processing and Tolerance to Potato Mop-top Virus

Pomerelle Russet is an early maturing fresh potato variety, which produces moderately high early-season (95–110 days after planting) yields of long tubers with brown-russet skin. It is notable for its very attractive, smooth tubers and resistances to internal and external defects with a high percentage of U.S. No. 1 tubers. Fresh merit ratings for Pomerelle Russet in trials conducted in Idaho, Oregon and Washington were consistently higher than Russet Burbank and Russet Norkotah. Early harvest yields for Pomerelle Russet are generally comparable to Russet Norkotah with a higher percentage of U.S. No. 1 tubers. Compared to Russet Burbank and Russet Norkotah, Pomerelle Russet has greater resistance to Potato mop-top virus, soft rot, corky ringspot and tuber infections from late blight. It also has higher protein and vitamin C concentrations than Ranger Russet, Russet Burbank and Russet Norkotah, indicating that it can provide an enhanced level of dietary protein and vitamin C relative to these standard potato varieties. Pomerelle Russet has moderate specific gravity and good resistance to sugar ends. It also has moderately long dormancy, about 30 days shorter than Russet Burbank. Average post-harvest processing ratings for Pomerelle Russet were similar to Ranger Russet and greater than Russet Burbank. Pomerelle Russet also has maintained acceptable fry color for about 180–200 days in storage at 8.9 °C, indicating potential for processing out of mid-term storage, with improved fry color uniformity relative to industry standards. However, its primary use appears to be as a high quality, early fresh variety.     

Regional differences in consumer potato-purchasing decision in the eastern United States

This study investigates and compares factors that influence the potato-purchasing decision among consumers in two different regions of the eastern United States. Previous studies have focused on identifying only the physical attributes and culinary characteristics of potatoes that consumers prefer. This study was done to gain a detailed understanding of consumers’ potato-purchasing decision based on visual presentation of the type of potato along with the message attributes presented on the bag label. These attributes include product origin, brand labeling, product guarantee, and price. In-person surveys were conducted in two eastern U.S. market areas separately in 1997 and 1998. The results indicate that potato choices and the factors that affect those choices differ significantly between consumers in different regions. In particular, potato origin plays a key role in consumer purchase decisions and varies from one region to another. Differences in the effect of price on potato purchase also vary between regions.     

Sensory quality of Ontario potatoes compared with principal varieties grown in Maine

Baked potatoes of five varieties grown at the same location in Maine were evaluated for quality shortly after harvest and after six months’ storage by sensory panels of 16 and 18 members. The Ontario variety was rated significantly poorer (P = 0.05) in flavor than Russet Burbank, Katahdin, and Superior, but did not differ from Kennebec when tested in November. Following storage, however, these differences were not significant. At the 1% level of detection, Ontario tubers were judged significantly less mealy than those of the Russet Burbank, Katahdin, Superior, and Kennebec varieties (Nov. Kennebec excepted) and were grayer (Mar. Superior excepted). Due to the low mealiness ratings and grayness of flesh, tubers of the Ontario variety were considered less desirable for table stock than potatoes of other principal varieties grown in Maine.     

Losses during Storage of Potato Varieties in Relation to Weather Conditions during the Vegetation Period and Temperatures during Long-Term Storage

Degradation of harvested tubers due to water loss, sprouting, and disease can cause severe economic difficulties in the cultivation of potatoes (Solanum tuberosum). This study evaluated the storage losses of new varieties of potato and determined the sprouting dates of potatoes stored at different temperatures. Additionally, this study evaluated the influence of weather conditions during the vegetative growth period on the date of sprouting in storage. After storage at three different temperatures (3, 5, and 8 °C), we estimated natural losses and losses caused by sprouting or the development of disease. The potato varieties stored at 3 °C, and 5 °C had similar weight losses (8.8% and 9.3%, respectively), but the potatoes stored at 8 °C had higher losses (10.8%). The average potato losses caused by disease ranged from 0.6% to 10%. The onset of sprouting of potatoes stored at 8 °C depended on the variety and began in the 20 day of December. Storage at 5 °C delayed sprouting by about 50 days compared with storage at 8 °C. Weather conditions (hot and rainy) during vegetative growth of the plants also influenced sprouting date, natural losses, and the amount of disease during storage. Our data showed a significant correlation between the hydrothermal coefficient during the vegetative period and the date of sprouting of potatoes during storage.     

Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment

In this study, the effect of a vacuum impregnation (VI) process with pulsed electric field (PEF) pretreatment on fortification of whole potato with ferric pyrophosphate was investigated. The VI process and PEF pretreatment were optimized with respect to physicochemical attributes of PEF-VI-processed samples using response surface methodology (RSM). The results indicated that the iron content of VI-processed and PEF-VI-processed potatoes was increased about 126 and 457%, respectively, compared to unprocessed potatoes. A more intensive PEF pretreatment led to a higher cell disintegration, decrease in colour and textural parameters and also increase in components leakage from treated potato. Our study suggests that whole 180-g potatoes should be pretreated at 394 V/cm with 36 pulses and then treated at 3.5 kPa for 37 min in vacuum stage and 39 min restoration time in atmospheric stage to achieve the highest iron fortification and the lowest physicochemical changes during PEF-VI processing.     

Priming Potato with Thiamin to Control Potato Virus Y

Potato virus Y (PVY) is a major potato pathogen affecting potato yields worldwide. Thiamin, a water-soluble B vitamin (vitamin B₁) has been shown to boost the plant’s immunity, thereby increasing resistance against pathogens. In this study, we tested different concentrations of thiamin (1 mM, 10 mM, 50 mM, 100 mM) and multiple thiamin applications (once, biweekly and monthly) on potato resistance to PVY in Ranger Russet potatoes. Plants were mechanically inoculated with PVY^N:O. This PVY strain is known for causing well-defined foliar symptoms. We collected leaflets weekly through April and May 2015 and tested them with an enzyme-linked immunosorbent assay specific to PVY as well as by real time quantitative RT-PCR. These assays allowed us to determine the presence and level of PVY in different parts of the plants. We found that the highest thiamin concentration treatment (100 mM) produced the lowest virus level in potatoes across all dates and leaflet samples. Also, it was found that multiple applications of thiamin had a positive effect on reducing virus level, especially when thiamin was applied every four weeks.     

Wallowa Russet: A full season long Russet for processing and fresh market

The Agricultural Experiment Stations of Oregon, Idaho, and Washington and the U.S. Department of Agriculture jointly released Wallowa Russet in 2002. This late maturing variety is most suitable for frozen french fry use, but may find limited fresh market potential because of outstanding flavor and texture when baked. Wallowa Russet was evaluated as AO87277-6 in Oregon irrigated trials from 1993 through 1999, and in western regional trials from 1997 through 1999. Averaged over 13 locations in seven states, Wallowa Russet produced total yields of 55.6 mt/ha compared to 53.5 and 45.7 mt/ha for Russet Burbank and Russet Norkotah, respectively, and U.S. No.1 yields of 44.4 mt/ha compared to 30.7 and 36.0 mt/ha for Russet Burbank and Russet Norkotah. Specific gravity is consistently higher for Walowa Russet than for Russet Burbank and fry color is as light or lighter; sugar end development is less than that observed in Russet Burbank. Wallowa Russet is similar to Russet Burbank in susceptibility toVerticillium wilt, foliar early blight (Alternaria solani), and potato leafroll virus (PLRV). However, Wallowa Russet develops less net necrosis than Russet Burbank from PLRV infection. Wallowa Russet is more susceptible to common scab (Streptomyces scabies) than Russet Burbank. It has moderate resistance to potato virus Y (PVY). Tubers of Wallowa Russet are less susceptible to tuber infection and decay caused by potato late blight (Phytophthora infestans) than Russet Norkotah and Ranger Russet. Wallowa Russet has less hollow heart, brown center, blackspot bruise, and fewer growth cracks than Russet Burbank but is more susceptible to shatter bruise. Vitamin C is higher for Wallowa Russet (30.4 mg/100 g fresh weight) than for Russet Burbank (21.9) or Russet Norkotah (22.0), and protein content averaged 5.6% compared to 4.7% and 4.9% for Russet Burbank and Russet Norkotah, respectively.     

Effect of Thermal Processing on Potato Sensory Profile and off-Odours Detection during Storage

One of the most used thermal treatments in potatoes to inactivate enzymes and prevent their oxidation is the boiling process. This treatment significantly decreases the taste of the potato and causes “off-odours” during storage, whatsoever, represents a big problem for the production of potato-based foodstuffs. This study focused on evaluating the sensory profile of potato slices subjected to a boiling process of three Mexican potato varieties (Alpha, Chica and Gallo) and on off-odours detection in potato produced during storage. According to the examined parameters through PanelCheck, the trained panel had a good performance, resulting 8 of the 12 attributes evaluated were significant. The formation of “cardboard-like off-odour” was detected in the Alpha and Chica varieties at the 24 and 33 h of storage, respectively. Chica potato presented this off-odours with at level significantly lower than Alpha potato (about 30% lower). With respect of Gallo variety, this presented different oxidation olfactory perceptions described by the assessors as “burnt note”, detected after 5 h of refrigerated storage. An adequate election of the variety of potato according to processing will allow an effective utilization of this vegetable and the obtention of potato-based foodstuffs much more stable.     

Lemhi Russet: A new high yielding potato variety with wide adaptation,attractive tubers,and high internal quality

Lemhi Russet, a new oblong, russet-skinned potato variety, was released by the U.S. Department of Agriculture and the Agricultural Experiment Stations of Idaho, Oregon, California, Washington, and North Dakota on September 23, 1980. The tubers of Lemhi Russet have been blockier, larger, 6% higher in solids, 50% lower in reducing sugars, and 25% higher in vitamin C than those of Russet Burbank. Lemhi Russet has averaged 34% more U.S. No. 1 tubers than Russet Burbank in 6 years of trials in five states. It was superior to Norgold Russet in yield and specific gravity in early harvest trials. In pilot plant and laboratory trials, Lemhi Russet made excellent french fries, baked well with a mealy texture, but sloughed when boiled. Lemhi Russet has a high degree of resistance to scab and net necrosis, but is susceptible to potato viruses S, X, Y, and to the leafroll virus. It is also susceptible to bruising and blackspot.     

Western russet: A new potato variety with excellent fresh market and frozen-fried processing quality and field resistance to common scab and PVYo

Western Russet, designated experimentally as A7961-1, and resulting from the cross A68113-4 x Bel-Rus, was released in 2004 by the USDA/ARS and the agricultural experiment stations of Idaho, Oregon, and Washington. The foliage of Western Russet is spreading, with medium-sized olive-green leaves and abundant white flowers. The tubers are tan, with medium russet skin, oblong shape, a slightly prominent eyebrow, white flesh, and distinctly visible pith. Western Russet was compared with Russet Burbank in trials across the Pacific Northwest for yield, quality, and disease response. In general, Western Russet produced lower total yields than Russet Burbank, but on average and depending on location, similar U.S. No. 1 yields. When observed for defect problems, Western Russet exhibited resistance to second growth, growth cracks, shatter bruise, stem-end discoloration, and heat necrosis, moderate resistance to hollow heart, and moderate susceptibility to blackspot bruise. In product quality tests, Western Russet was rated similar to Russet Burbank for french fry and dehydrated potato flake quality and slightly inferior for baked potato quality. In replicated evaluations, Western Russet was found to have good field resistance to common scab and PVY^o, and moderate resistance to verticillium wilt and tuber net necrosis caused by PLRV. It demonstrated susceptibility to late blight, foliar PLRV, dry rot, soft rot, and tuber early blight. Biochemical analysis of Western Russet tubers showed markedly higher vitamin C content than those of Russet Burbank. Tuber glycoalkaloid concentration in tubers produced in a 1988 trial was 1.0 mg 100 g^?1.     

Effect of storage period, cultivar and two growing locations on the processing quality of french fried potatoes

The source of raw potato tubers and the tubers’ duration of storage have a significant effect on color and texture of french fries. Controlling these variations is crucial to ensuring a consistent, high-quality end product. Russet Burbank and Shepody potatoes grown at two sites in Manitoba, Canada were stored for 9 and 11 months in 1994, and for 1 and 3 months in 1995, to determine the effects of short-term storage period, cultivar, and two tuber-growing locations on fry color and texture. French fry texture was measured by a puncture test, and peak force and peak deformation used as indices of textural quality. Large peak forces and deformations were assumed to be indicative of improved textural quality. Hunterlab L (lightness) value was used to determine fry color, higher values being associated with improved color quality. Fries processed from 11-month-old tubers had improved color and textural quality compared to those processed from 9-month-old tubers. Fries processed after 3 months tuber storage were darker in color but firmer in texture than fries processed from tubers after 1 month of storage. Differences in texture and color between the two cultivars were more evident with prolonged storage; fries processed from Russet Burbank potatoes were superior in texture and lighter in color than fries made from Shepody potatoes. With respect to site, fries processed from potatoes grown at Portage had better texture but darker color than those processed from Carberry potatoes. It was postulated that the calcium content of the soils may be responsible for both these results.     

Relationship Between Tuber Storage Proteins and Tuber Powdery Scab Resistance in Potato

The potato genotypes (Solanum tuberosum L.) with russet tuber skin are generally resistant to powdery scab (Spongospora subterranea f.sp. subterranea or Sss). Lipoxygenase (LOX; EC 1.13.11.12) and patatin are two key storage proteins that are known to offer resistance to several diseases and insects. The objective of this study was to find out the relationship of these proteins in stored tubers with potato tuber powdery scab resistance, especially in russet skinned potatoes. An evaluation of potato germplasm with different tuber characteristics in a greenhouse environment over several years (2006–’11) suggests that russet skinned tuber genotypes (Mesa Russet, Centennial Russet and Russet Nugget) with negligible tuber disease severity index (DSI) and 100 % marketability were resistant to powdery scab. Higher physiological levels of LOX protein (on a dry weight basis) were negatively correlated with tuber DSI and positively correlated with tuber russet skin. Tuber total protein and patatin-lipase levels did not have a significant relationship with tuber powdery scab resistance. The proposed role of LOX protein in suberin- and/or non-suberin-mediated mechanisms of powdery scab resistance in russet skinned tubers are discussed here. The physiological levels of LOX protein can be considered as a useful marker for powdery scab resistance in potato breeding programs.