Somerset: A new chipping potato variety

The Somerset potato variety is a medium-maturing variety with attractive, round to oblong, white-skinned, white-fleshed tubers with shallow eyes. Its major use is expected to be as a chipping variety in areas where potatoes are stored for some length of time, since its sugar content is lower than most varieties during storage, and it can be chipped after six months in storage. Somerset does not show the net necrosis caused by potato leafroll virus, and is immune to race 0 of Phytophthora infestans (late blight). Somerset is also moderately resistant to infection by Alternaria solani (early blight), and is only moderately susceptible to Verticillium wilt. Somerset is more susceptible to both common and acid scab than Superior, but less susceptible than Kennebec and Katahdin. It also has shown susceptibility to skinning and shatter bruise, but does not have a strong blackspot bruise reaction.     

NorKing Russet: A new russet-skinned potato cultivar

NorKing Russet is an oblong to slightly blocky, russet-skinned potato cultivar with medium-early maturity and a strong vine. It has resistance to verticillium wilt but is susceptible to most viruses and to early and late blight. It is generally medium to high yielding and high in total solids.     

Yankee Supreme: A new bruise-resistant potato variety

The Yankee Supreme potato is a medium to medium-late maturing variety with round to oblong, moderately smooth, shallow-eyed, buff-colored tubers. It is characterized by bruise resistance and high dry matter. Tubers can be used for fresh market or processing. Although chip color is often marginal, this variety can be reconditioned to its original color after cold storage. Yankee Supreme is resistant to virus X and to net necrosis caused by the leaf-roll virus.