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.
Resumen
La papa Yankee Supreme es una variedad de maduración mediana a mediana-tardia, con tubérculos redondos u oblongos, moderadamente suaves, de ojos superficiales y de color café claro. Se caracteriza por su resistencia a golpes y su alto contenido de materia seca. Los tubérculos pueden ser usados como productos para consumo fresco o para procesamiento. A pesar que el color al freirla es con frecuencia marginal, esta variedad puede ser reacondicionada a su color original después de almacenamiento frío. Yankee Supreme es resistente al virus X y a la necrósis retículada causada por el virus del enrollamiento de la hoja.
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Literature Cited
Anonymous. 1983. Notice of the release of Yankee Supreme, a new bruise resistant, round buff-colored potato variety. Am Potato J 60(4):295.
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Reeves, A.F., Akeley, R.V., Cunningham, C.E. et al. Yankee Supreme: A new bruise-resistant potato variety. American Potato Journal 61, 683–689 (1984). https://doi.org/10.1007/BF02852931
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DOI: https://doi.org/10.1007/BF02852931