Umatilla Russet: A full season long Russet for processing and fresh market use

Umatilla Russet, a moderately late maturing variety especially suitable for frozen French fry processing but also acceptable for tablestock use (boiling, and baking), was jointly released by the Agricultural Experiment Stations of Oregon, Idaho, and Washington and the U.S. Department of Agriculture in 1998. Umatilla Russet was evaluated in irrigated trials in Oregon from 1988 to 1997, and in western regional trials from 1989 to 1991. Total yields were similar to those of Russet Burbank, but Umatilla Russet produced higher marketable yields. In three years of regional trials at up to 13 locations in seven western states, Umatilla Russet averaged 40.5 Mg/ha compared with 32.4 Mg/ha for Russet. Burbank. Umatilla Russet fry color and specific gravity are consistently equal to or better than for Russet Burbank. Umatilla Russet is less susceptible toVerticillium wilt than Russet Norkotah, less susceptible to net necrosis than Russet Burbank, and resistant to PVX. It is susceptible to PLRV and expresses foliar symptoms of PVY more clearly than Russet Norkotah. Umatilla Russet is less susceptible to tuber infection and decay caused byPhytophthora infestans than Ranger Russet and Russet Norkotah. Umatilla Russet is less susceptible to hollow heart, brown center, growth cracks, and sugar ends, but more susceptible to blackspot and shatter bruise than Russet Burbank     

Russet Legend: A full season long Russet for processing and fresh market use

Russet Legend, a moderately late maturing variety especially suitable for frozen French fry processing but also acceptable for tablestock use (boiling, and baking), was jointly released by the Agricultural Experiment Stations of Oregon, Colorado, Idaho, and Washington, and the U.S. Department of Agriculture in 1998. Russet Legend was evaluated in irrigated trials in Oregon from 1988 to 1997, and in western regional trials from 1990 to 1992. Total yields were similar to those of Russet Burbank, but Russet Legend produced higher marketable yields. In three years of regional trials at up to 13 locations in seven western states, Russet Legend averaged 47.3 Mg/ha marketable yield compared with 36.5 Mg/ha for Russet Burbank and 33.6 Mg/ha for Russet Norkotah. Russet Legend has consistently achieved lighter fry color and higher specific gravity than Russet Burbank. Russet Legend is less susceptible toVerticillium wilt than Russet Burbank or Russet Norkotah. It is susceptible to PLRV and net necrosis, and expresses PVY foliar symptoms clearly. Russet Legend is less susceptible to tuber infection and decay caused byPhytophthora infestans than Ranger Russet and Russet Norkotah. Russet Legend is less susceptible to hollow heart, brown center, growth cracks, and sugar ends than Russet Burbank     

Ranger Russet: A long Russet potato variety for processing and fresh market with improved quality,disease resistance,and yield

Ranger Russet, a new full-season potato variety, was jointly released to growers by the U.S. Department of Agriculture and the Agricultural Experiment Stations of Idaho, Oregon, Washington, and Colorado on May 14, 1991. Ranger Russet was tested in irrigated performance trials in the Western U.S. since 1979. It produces a large yield of high quality, long, russet-skinned tubers that are well suited for baking and processing into french fries. Ranger Russet is more resistant than Russet Burbank to Verticillium wilt, viruses X and Y, leafroll net necrosis, and Fusarium dry rot. It is highly resistant to hollow heart.     

Russet Nugget: A fresh market and processing potato cultivar with resistance to common scab

Russet Nugget is an oblong, smooth, high yielding potato with fresh market and processing qualities. It emerges quickly, produces an erect, large, vigorous vine with a profusion of white flowers, and is late maturing. Russet Nugget is very resistant to common scab, and moderately resistant to leafroll net necrosis,Vertcillium wilt, and early blight (tuber and foliage). In the San Luis Valley of Colorado, yield of Russet Nugget is comparable to Russet Burbank, with a significantly greater percentage of U.S. No. 1 tubers. In Texas, total yield is comparable to Norgold 40, with a slightly lower percentage of U.S. No. 1 tubers. Tubers of Russet Nugget have high specific gravity and vitamin C content.     

Summit Russet: A new russet potato variety with good fresh market and frozen processing qualities

Summit Russet (A84118-3), the result of the cross A77236-6 x TND329-1Russ, was released in 2003 by the USDA/ARS and the Agricultural Experiment Stations of Idaho, Oregon, and Washington. The vines of Summit Russet are erect, with very thick stems, large yellowish-green leaves and abundant white flowers. The tubers are tan, with medium russet skin, long-flattened shape, a slightly prominent eyebrow, white flesh, and moderately prominent pith. Tuber dormancy is very long. Summit Russet was compared with Russet Burbank in trials across the Pacific Northwest for yield, quality, and disease response. In general, Summit Russet produced similar or lower total yields than did Russet Burbank, but higher U.S. No. 1 yields. In Idaho variety trials, Summit Russet exhibited resistance to second growth, growth cracks, blackspot bruise, and stem-end discoloration, and moderate susceptibility to hollow heart and shatter bruise. In comprehensive product quality evaluations, Summit Russet was rated superior to Russet Burbank for french fry quality and similar for baked potato quality. French fry quality was retained after long-term storage. In replicated disease trials, Summit Russet was found to have good resistance to common scab, early blight tuber rot, and Verticillium wilt, and moderate resistance to Fusarium dry rot and tuber net necrosis caused by PLRV. It demonstrated susceptibility to late blight, foliar PLRV, PVX, PVY^o, and bacterial soft rot. Biochemical analysis of Summit Russet tubers showed them to be higher in total solids and sucrose, and lower in dextrose than those of Russet Burbank. Tuber glycoalkaloid concentration as measured from tubers produced in 1994–1996 trials was 6.7 mg 100 g¹.     

Century Russet: A high-yielding fresh market cultivar with verticillium resistance

Century Russet, a high-yielding, late-maturing variety suitable for fresh tablestock use, was jointly released in 1995 by Agricultural Experiment Stations in Oregon, Idaho, Washington, Colorado, California, and Texas and the USDA Agricultural Research Service. Extremely high yields have been observed for Century Russet in variety trials conducted in Oregon and throughout the western United States under a wide range of soil and climatic conditions. Century Russet produced 40 percent higher marketable yields than Russet Burbank and 67 percent higher marketable yields than Russet Norkotah in 11 regional trials conducted over a three-year period in sevenwestern states. Uniform tuber shape, high yields of count carton sizes, and attractive tuber appearance make Century Russet well suited for the fresh market industry. It is not recommended for chipping or processing into frozen products because of low solids and dark fry color. Century Russet is highly resistant toVerticillium wilt and consistently develops less hollow heart, brown center, and other internal defects than Russet Burbank. It requires more time between vine kill and harvest than Russet Burbank for adequate tuber maturity and skin set. Bruised Century Russet tubers are susceptible to early blight andFusarium infection.     

AC Stampede Russet: A high-yielding oblong russet cultivar for the french fry and fresh market industries

AC Stampede Russet has a maincrop maturity, and the tubers reach maximum size in western Canada in early to mid-September. The tubers are attractive with russet skin, shallow eyes, an oblong shape, and are very uniform in size. The cultivar is suitable for french fry or fresh market (count carton) production. It appears to perform best under irrigated conditions. The cultivar provides the industry with a russet-skinned, dual purpose russet cultivar with high yield, low defect levels, excellent fresh market appeal, and good storage quality for both the french fry and fresh market industries.     

Gem russet: A long russet potato variety with excellent fresh market and french fry processing quality

Gem Russet, a new medium maturing, long russet potato variety, was released in 2000 by the USDA/ARS and the experiment stations of Idaho, Oregon, and Washington. It is suited for use in the fresh, frozen-fried processing, and dehydration markets. Total tuber yield of Gem Russet is similar to that of Russet Burbank when grown in eastern Idaho, but lower when grown in the long-season areas of western Idaho and the Columbia Basin of Oregon and Washington. U.S. No. 1 yield is consistently higher that that of Russet Burbank. Tubers of Gem Russet have good processing and baked quality. Gem Russet is resistant to most external and internal physiological defects, including second growth, growth cracks, shatter bruise, and hollow heart. It is moderately susceptible to blackspot bruise. Gem Russet shows extreme resistance to potato virus X, resistance to common scab, and moderate resistance to early dying. Biochemical analysis of Gem Russet tubers has shown higher solids, lower reducing sugar and glycoalkaloid content, and higher concentration of protein and vitamin C when compared with tubers of Russet Burbank.     

Frontier Russet: A new potato variety for early fresh and processing use with resistance to Fusarium dry rot

Frontier Russet, a new, medium-early potato variety, was jointly released to growers by the U.S. Department of Agriculture and the Agricultural Experiment Stations of Idaho, Oregon, Washington, and Colorado on April 9, 1990. It was tested in irrigated yield trials since 1979. Frontier Russet produces a moderately high yield of high quality, oblong to long, cylindrical, russet-skinned tubers. The tubers are well suited for baking and for processing into french fries at harvest. Frontier Russet is resistant to Fusarium dry rot and more resistant to Verticillium wilt than other early russets.     

Michigold: A yellow-fleshed potato cultivar for fresh market

Michigold (MS704-10Y) is a round, blocky, yellow-fleshed cultivar with medium netting selected at Michigan State University for the fresh market. It could also be used for chip processing out of field or from short-term storage at 10 C. Under Michigan conditions, Michigold matures in 110–120 days with marketable yields of 122% of Yukon Gold and 95% of Atlantic. Plant growth is vigorous and Michigold appears to have moderate resistance to early blight. Internal defects have been minimal. An electrophoretic fingerprint based upon 13 isozyme loci is presented to facilitate cultivar identification during seed certification processes.     

Butte: A long Russet potato variety with excellent dehydrating quality

‘BUTTE’, a new long russet potato variety, was released by the Agricultural Research Service, U. S. Department of Agriculture and the Idaho, Oregon, and Washington Agricultural Experiment Stations in April, 1977. Its tubers are similar to those of ‘Russet Burbank’ but BUTTE offers several advantages to growers and processors. BUTTE has averaged 7% more total yield and 25% more U.S. No. 1’s than Russet Burbank over 51 location-years of testing across southern Idaho, eastern Oregon, and in the Columbia Basin. Its specific gravity in these trials averaged .004 higher than that of Russet Burbank. Dehydrating quality of BUTTE is superior to that of Russet Burbank and the product has longer shelf life. BUTTE french fries well although it accumulates slightly more sugars in storage than does Russet Burbank. Its vitamin C content has averaged 58% higher and protein content 20% higher than that of Russet Burbank. BUTTE is hypersensitive to virus X and resistant to net necrosis. Other disease reactions are similar to those of Russet Burbank.     

Red companion: A new red potato variety for fresh market

Red Companion is a medium-early maturing variety with round tubers, stable red skin, and white flesh. Its intended use is as a tablestock variety. Red Companion has consistently outyielded Dark Red Norland in state and regional trials. The vines are more vigorous and mature 10 days later than those of Dark Red Norland. Red Companion has a higher specific gravity and longer tuber dormancy than does Dark Red Norland. The sloughing of Red Companion potatoes after boiling is less than for Dark Red Norland or Red Pontiac. Less shatter bruise was found when handled in cold storage. Red Companion is less susceptible to soft rot (Erwinia carotovora) and corky ring spot (Tobacco Rattle Virus) than Dark Red Norland and has a medium resistance to early blight (Alternaria solani).     

Pike: A full season scab and golden nematode resistant chipstock variety

Pike is a chipstock variety released jointly by the Cornell and Pennsylvania Experiment Stations in March 1996. Pike has a specific gravity comparable to Atlantic and the ability to produce light-colored chips after 7 C storage. Most of the chip color data were taken in December, January, and February. It has scab resistance comparable to that of Superior and is golden nematode resistant. It is a full season variety, somewhat earlier than Snowden. In 23 trials in New York, internal necrosis and hollow heart of Pike was 5% compared to 18% for Atlantic. When grown at high temperatures, Pike is susceptible to a unique expression o f heat necrosis that is net-like in appearance which is different from the internal brown spot of Atlantic. The yield has been about 95% of the yield of Atlantic.     

Islander: A golden nematode resistant potato variety for fresh market and chipping

The Islander potato variety is a medium maturing variety with oblong, shallow-eyed, white-skinned tubers. High dry matter and good chip color characterize this variety which is better adapted to Long Island, New York and New Jersey than to other northeastern areas. It is resistant to golden nematode and net necrosis; moderately resistant to common scab and early blight; and less susceptible than most varieties to acid scab and Rhizoctonia. The Islander is a product of the cross Chipbelle × Norchip.     

St. Johns: A round white potato variety for fresh market

The St. Johns potato variety is high-yielding and late-maturing with attractive, round to oblong, white-skinned, white-fleshed tubers with mediumshallow eyes. Its major use is expected to be as a maincrop tablestock variety. Taste panels rated St. Johns better than or equal to Katahdin in texture, color, mealiness, and flavor. St. Johns tubers do not show the net necrosis caused by potato leafroll virus, and are resistant to golden nematode, corky ringspot, hollow heart, and blackspot bruising. St. Johns is also moderately resistant to greening, shatter bruise, verticillium wilt, early blight, common scab, the common race of late blight, leafroll,Fusarium sambucinum (dry rot) andErwinia carotovora (soft rot), although some breakdown has been reported in commercial storages. Symptoms of leafroll virus infection are somewhat difficult to detect.     

Mainestay: A high-yielding, round white potato variety for fresh market

The Mainestay potato variety is high-yielding and late-maturing producing attractive, round, white-skinned, white-fleshed tubers with medium-shallow eyes. Its major use is expected to be as a maincrop tablestock variety. Mainestay appearance ratings are similar to those of Katahdin, and greening in Mainestay tubers is less than in Kennebec. Most boil and bake qualities were rated equal to Katahdin in at least half of the tests, and Mainestay usually has a low incidence of internal defects. However, purple streak, heat necrosis, vascular discoloration, and heat sprouts have been seen on occasion. Mainestay tubers do not show the net necrosis caused by potato leafroll virus, and have shown very little hollow heart or blackspot bruising. Mainestay is susceptible to common scab and acid scab, but moderately resistant to verticillium wilt (Verticillium, albo-atrum andV. dahliae), early blight (Alternaria solani), rhizoctonia (Rhizoctonia solani), dry rot (Fusarium sambucinum), and pink rot (Phytophthora erythroseptica). It is moderately susceptible to the common race of late blight (Phytophthora infestans). Mainestay tubers are slow to mature after vine kill, and additional time is required prior to harvest in order to allow for proper periderm development and to reduce storage losses.     

Krantz: A Russet cultivar for the irrigated sands

Krantz is an oblong to slightly blocky, russet-skinned potato cultivar with medium-late maturity and a vigorous vine. It is resistant to hollow heart, has high resistance to common scab and possesses high field resistance to late blight. It is moderately resistant toVerticillium wilt, susceptible to early blight, viruses S and X, and exhibits symptoms of bacterial ring rot. Krantz is adapted to the irrigated sands, but will growth crack in heavier soils.     

Modoc: A potato variety with bright red skin and early maturity for fresh market

Modoc is an early maturing, red-skinned, whitefleshed potato cultivar for fresh market use. The Agricultural Experiment Stations of Oregon, North Dakota, California, Idaho, and Washington jointly released Modoc in 2003. Modoc was derived from a 1989 cross of ND1196-2R and ND2225-1R performed at North Dakota State University. Modoc retains bright skin color in storage and is suited for marketing directly from the field or storage. It produces slightly lower total yield than Red LaSoda or Dark Red Norland, but higher marketable yield and more desirable tuber size and shape. Modoc tubers seldom exhibit growth cracks, secondary growth, hollow heart or other external or internal defects. Dry matter content of Modoc tubers is similar to Dark Red Norland and Red LaSoda (18.9% compared to 18.8% and 17.7%, respectively). Culinary quality of Modoc was rated equal to Dark Red Norland and Red LaSoda for boiling and microwaving preparation methods. Modoc tubers are similar to standard varieties in sugar, vitamin C, and glycoalkaloid (4.5 mg/100 g) concentration. Modoc foliage clearly expresses PVY symptoms and has not demonstrated high susceptibility to viral or fungal diseases during a decade of seed production and evaluation.     

Klamath Russet: A Full Season, Fresh Market, Long Russet

Klamath Russet, a late-maturing cultivar for fresh market use, was jointly released by the Agricultural Experiment Stations of Oregon, Idaho, and Washington and the U.S. Department of Agriculture in 2000. Klamath Russet was tested in irrigated trials in Oregon from 1990 to 1999 and in Western Regional Trials from 1994 to 1996. Klamath Russet yields of U.S. #ls have exceeded those for Russet Burbank and Russet Norkotah by more than 30%, averaged across all trials. Klamath Russet is moderately resistant to Verticillium wilt and highly resistant to common scab. Specific gravity for Klamath Russet has averaged 1.076 across all trials compared with 1.070 and 1.081 for Russet Norkotah and Russet Burbank, respectively. Klamath Russet is not considered suitable for french fry production because of high sugar and low starch contents.     

Quaggy Joe: A high-yielding, round, white potato variety for fresh market

The Quaggy Joe potato variety is high-yielding and medium to medium-late maturing with attractive, round-oval, white-skinned, white-fleshed tubers with medium-shallow pink eyes. Its major use is expected to be as a maincrop tablestock variety. Quaggy Joe is resistant to the potato leafroll virus, and is also moderately resistant to early blight (Alternaria solani), dry rot (Fusarium sambucinum), and soft rot (Erwinia carotovora subsp.carotovora). Quaggy Joe tubers have shown very little shatter or blackspot bruising, but sprout earlier than Atlantic. Young plants have shown sensitivity to the herbicide metribuzin.