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Butte: A long Russet potato variety with excellent dehydrating quality |
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| Authors: | J J Pavek D L Corsini D R Douglas R E Ohms J G Garner H C McKay C Stanger G E Vogt W C Sparks R Kunkel J R Davis A J Walz C E Dallimore J Augustin |
| Institution: | 1. SEA-USDA, University of Idaho Research and Extension Center, 83210, Aberdeen, Idaho 2. Hi-Alta Inc., P.O. Box 564, 83301, Twin Falls, Idaho 3. University of Idaho, Moscow 4. University of Idaho, Blackfoot 5. Malheur Experiment Station, Oregon State University, 97914, Ontario, Oregon 6. Ore-Ida Foods, Inc., P.O. Box 10, 97914, Ontario, Oregon 7. University of Idaho Research and Extension Center, 83210, Aberdeen, Idaho 8. Department of Horticulture, Washington State University, 99163, Pullman, Washington 9. University of Idaho, Parma 10. University of Idaho, Idaho 11. Department of Bacteriology and Biochemistry, University of Idaho, 83843, Moscow, Idaho |
| Abstract: | ‘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. |
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