, Volume 55, Issue 12, pp 685-690

Butte: A long Russet potato variety with excellent dehydrating quality

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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.

Resumen

El Servicio de Investigación Agrícola del Departamento de Agricultura de los Estados Unidos y las Estaciones Experimentales Agrícola de Idaho, Oregón y Washington, lanzaron en Abril de 1977 una nueva variedad de papa alargada y casposa denominada BUTTE. Sus tubérculos son similares a aquellos de “Russet Burbank” aunque BUTTE ofrece varias ventajas para los agricultores y procesadores. BUTTE tuvo un 7% de mayor rendimiento y 25% más en el grado U.S. N° 1 que “Russet Burbank” en una combinación de pruebas conducidas en 51 localidades/año en el sur de Idaho, al este de Oregón y en la hoya del rió Columbia. En estos experimentes su gravedad especffica promedio fué de .004 más alta que la de “Russet Burbank”. Su calidad para el deshidratado es también superior y el producto tiene una vida más larga. La calidad de BUTTE para papas fritas es buena a pesar de que acumula, en almacenamiento, ligeramente más azúcar que la “Russet Burbank”. Su contenido de vitamina C y proteinas en promedio ha sido 58% y 20% respectivamente, mayor que aquellos de “Russet Burbank”. BUTTE es hipersensible al virus X y resistente a la necrosis en red. Su reacción a otras enfermedades es similar a aquella de “Russet Burbank”.

Cooperative investigations of the Science and Education Administration (SEA), U.S. Department of Agriculture (USDA), and the Agricultural Experiment Stations of Idaho, Oregon, and Washington. Idaho Agricultural Experiment Station Research Paper No. 78713.
Former Research Plant Pathologist, ARS-USDA, Aberdeen, Idaho.
Former Superintendent and Professor of Agronomy, University of Idaho Tetonia Research and Extension Center, St. Anthony, Idaho 83445.
Former University of Idaho Extension Specialist.