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Yankee Supreme: A new bruise-resistant potato variety |
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| Authors: | A. F. Reeves R. V. Akeley C. E. Cunningham R. L. Nickeson H. J. Murphy R. H. True F. E. Manzer |
| Affiliation: | 1. University of Maine at Orono (UMO), USA 2. UMO, USA 3. Campbell Institute for Research and Technology (CIRT), Camden, New Jersey 4. CIRT, USA |
| Abstract: | 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. |
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