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Belchip: A new potato variety combining high quality, pest resistance, and wide adaptation

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Abstract

Belchip, a round white, widely adapted potato variety, especially useful for chips, was released by the U.S. Department of Agriculture, the Agricultural Experiment Stations of Florida, New Jersey, and Maine, and the Virginia Truck and Ornamental Research Station, Norfolk in 1978. Belchip is immune to viruses A and X and tuber net necrosis caused by the leaf roll virus; highly resistant to race O of late blight and tuber necrosis caused by high soil temperatures; and has not shown unusual susceptibility to other major potato diseases. Maturity is about 5 days later than Atlantic.

Tubers of Belchip are flat round in shape with shallow eyes. Tubers may be irregular in conformation under nitrogen deficiency and water stress. Total solids content ranges from 18 percent in Florida to 23 percent in Maine. Chips made from Belchip were lighter in color than those processed from varieties currently grown along the Atlantic Seaboard. Belchip reconditions readily in 2–3 weeks from 4°C (39°F) storage.

Resumen

Belchip es una nueva variedad lanzada en 1978 por el Departamento de Agricultura de EE.UU. las Estaciones Experimentales Agrócolas de Florida, Nueva Jersey y Maine la Estación de Investigación en Ornamentales de Virginia, Norfolk. Esta variedad tiene una amplia adaptación y es especialmente útil para chips. Además Belchip es inmune a los virus A y X y a la necrosis en red de los tubérculos causada por el virus del enrollamiento de las hojas. Es también altamente resistente a la raza o del tizón tardio y a la necrosis de los tubérculos causada por altas temperaturas del suelo. Esta variedad no ha mostrado susceptibilidad marcada a otras enfermedades importantes de la papa. Su madurez con respecto a la de Atlantic es 5 días más tardía.

Los tubérculos de Belchip son redondo achatados con ojos superficiales. Los tubérculos pueden ser irregulares en conformación bajo deficiencia de nitrógeno y condiciones adversas de humedad. Su contenido de sólidos totales fluctúa entre 18% en Florida y 23% en Maine. Los chips hechos de Belchip son de color más claro que aquellos obtenidos de variedades que se cultivan actualmente en la costa atlántica. Belchip se reacondiciona fácilmente en 2 a 3 semanas luego de aima cenajes a 4°C (39°F).

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Literature Cited

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Authors and Affiliations

  1. Vegetable Laboratory, Plant Genetics and Germplasm Institute, Beltsville Agricultural Research Center, Agricultural Research, Science and Education Administration, U.S. Department of Agriculture, 20705, Beltsville, Maryland

    R. E. Webb (Chief)

  2. Agricultural Research, Science and Education Administration, U.S. Department of Agriculture, 04769, Presque Isle, Maine

    D. R. Wilson (Horticulturist)

  3. Institute of Food and Agricultural Sciences, Agricultural Research Center, 32045, Hastings, Florida

    J. R. Shumaker (Associate Professor and Horticulturist)

  4. Virginia Truck and Ornamentals Research Station, 23420, Painter, Virginia

    B. Graves (Horticulturist)

  5. Cook College-Rutgers University, 08903, New Brunswick, New Jersey

    M. R. Henninger (Associate Professor of Horticulture)

  6. Wise Potato Chip Company, 18603, Berwick, Pennsylvania

    J. Watts (Horticulturist)

Authors
  1. R. E. Webb
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  2. D. R. Wilson
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  3. J. R. Shumaker
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  4. B. Graves
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  5. M. R. Henninger
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  6. J. Watts
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Webb, R.E., Wilson, D.R., Shumaker, J.R. et al. Belchip: A new potato variety combining high quality, pest resistance, and wide adaptation. American Potato Journal 57, 61–65 (1980). https://doi.org/10.1007/BF02866426

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  • DOI: https://doi.org/10.1007/BF02866426

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