Some storage characteristics of potato cultivar Atlantic

The cultivars Atlantic, Kennebec and Katahdin were compared as to their storability and cooking qualities for the storage seasons 1974–75 and 1975–76. The studies show Atlantic was equal to Katahdin and Kennebec with regard to storability, except that at storage temperatures above 40°F (4.5°C) for 6 months, sprouting was excessive. Storage losses due to Fusarium tuber rots from natural infection were higher in Atlantic than either Katahdin or Kennebec. The processing quality for chips and French fries of Atlantic was equal or slightly better when compared to the other varieties tested.