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Delta Gold: A new potato variety with yellow flesh,high solids and high quality for baking and processing |
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| Authors: | A. F. Reeves R. E. Webb D. C. Merriam H. J. Murphy F. E. Manzer R. H. True |
| Affiliation: | 1. University of Maine, 04469, Orono (UMO), Maine 2. Vegetable Laboratory, USDA-SEA, AR, BARC, USA 3. UMO, USA |
| Abstract: | Delta Gold is a medium-late maturing, round, yellowish-skinned, yellow-fleshed variety which is excellent for baking and processing. Its yields have been lower than Kennebec; however, specific gravities have been higher. It is moderately resistant to scab and early blight and immune to net necrosis and virus A. |
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