American Journal of Potato Research

, Volume 95, Issue 2, pp 110–122 | Cite as

Pomerelle Russet: an Early Maturing Potato Variety with High Yields of U.S. No. 1 Tubers Suitable for Fresh Market and mid-Storage Processing and Tolerance to Potato Mop-top Virus

  • J. C. Stark
  • R. G. Novy
  • J. L. Whitworth
  • N. R. Knowles
  • M. J. Pavek
  • M. Thornton
  • C. R. Brown
  • B. A. Charlton
  • V. Sathuvalli
  • T. L. Brandt
  • N. Olsen
  • S. Yilma
Article
  • 92 Downloads

Abstract

Pomerelle Russet is an early maturing fresh potato variety, which produces moderately high early-season (95–110 days after planting) yields of long tubers with brown-russet skin. It is notable for its very attractive, smooth tubers and resistances to internal and external defects with a high percentage of U.S. No. 1 tubers. Fresh merit ratings for Pomerelle Russet in trials conducted in Idaho, Oregon and Washington were consistently higher than Russet Burbank and Russet Norkotah. Early harvest yields for Pomerelle Russet are generally comparable to Russet Norkotah with a higher percentage of U.S. No. 1 tubers. Compared to Russet Burbank and Russet Norkotah, Pomerelle Russet has greater resistance to Potato mop-top virus, soft rot, corky ringspot and tuber infections from late blight. It also has higher protein and vitamin C concentrations than Ranger Russet, Russet Burbank and Russet Norkotah, indicating that it can provide an enhanced level of dietary protein and vitamin C relative to these standard potato varieties. Pomerelle Russet has moderate specific gravity and good resistance to sugar ends. It also has moderately long dormancy, about 30 days shorter than Russet Burbank. Average post-harvest processing ratings for Pomerelle Russet were similar to Ranger Russet and greater than Russet Burbank. Pomerelle Russet also has maintained acceptable fry color for about 180–200 days in storage at 8.9 °C, indicating potential for processing out of mid-term storage, with improved fry color uniformity relative to industry standards. However, its primary use appears to be as a high quality, early fresh variety.

Keywords

Solanum Tuberosum Variety Breeding Processing 

Resumen

Pomerelle Russet es una variedad temprana de papa para consumo fresco, que produce rendimientos tempranos moderadamente altos (95–110 días después de la siembra), de tubérculos largos con piel café tipo russet. Es notable por sus tubérculos muy atractivos, suaves, y con resistencia a defectos internos y externos, con un alto porcentaje de tubérculos U.S. No. 1. Los méritos en las evaluaciones en fresco para Pomerelle Russet en ensayos conducidos en Idaho, Oregon y Washington fueron consistentemente más altos que para Russet Burbank y Russet Norkotah. Los rendimientos en cosecha temprana para Pomerelle Russet son generalmente comparables a Russet Norkotah con un porcentaje más alto de tubérculos U.S. No. 1. En comparación con Russet Burbank y Russet Norkotah, Pomerelle Russet tiene mayor Resistencia al virus de la proliferación apical (mop top virus en inglés), a la pudrición suave, a la mancha anular corchosa, y a las infecciones de tubérculo por tizón tardío. También tiene más altas concentraciones de proteína y vitamina C que Ranger Russet, Russet Burbank y Russet Norkotah, lo que indica que puede suministrar un mayor nivel de proteína de la dieta y de vitamina C en relación con estas variedades estándar de papa. Pomerelle Russet tiene gravedad específica moderada, y buena resistencia a los extremos dulces. También tiene dormancia larga moderada, como 30 días más corta que Russet Burbank. El promedio de calificaciones en procesamiento de postcosecha para Pomerelle Russet fueron similares a Ranger Russet y mayores que Russet Burbank. Pomerelle Russet también ha mantenido color de freído aceptable, por cerca de 180–200 días en almacenamiento a 8.9 °C, indicando un potencial para procesamiento en almacenamiento intermedio, con mejoramiento en la uniformidad del color del freído en relación con los estándares de la industria. No obstante, su uso primario parece ser como variedad temprana de alta calidad para mercado fresco.

Notes

Acknowledgements

The authors thank Margaret Bain, Mel Chappell, Chelsey Lowder, Lorie Ewing, Nora Fuller, Ian Fullmer, Mark Fristad, Darren Hall, Charlene Miller, Brian Schneider, Lura Schroeder, Steven Wheeler, and Todd Carter, as well as our collaborators in the Western Regional Potato Variety Trials, and the Idaho, Oregon and Washington Potato Commissions for their contributions to the development and release of Pomerelle Russet. We also express thanks to our industry cooperators for their substantial contributions to this research effort. Development of Pomerelle Russet was partially funded by USDA/NIFA.

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Copyright information

© The Potato Association of America 2018

Authors and Affiliations

  • J. C. Stark
    • 1
  • R. G. Novy
    • 2
  • J. L. Whitworth
    • 2
  • N. R. Knowles
    • 3
  • M. J. Pavek
    • 3
  • M. Thornton
    • 4
  • C. R. Brown
    • 5
  • B. A. Charlton
    • 6
  • V. Sathuvalli
    • 7
  • T. L. Brandt
    • 8
  • N. Olsen
    • 8
  • S. Yilma
    • 9
  1. 1.Idaho Falls R&E CenterUniversity of IdahoIdaho FallsUSA
  2. 2.U.S. Department of Agriculture (USDA)-Agricultural Research Service (ARS)Aberdeen R&E CenterAberdeenUSA
  3. 3.Washington State UniversityPullmanUSA
  4. 4.Southwest Idaho R&E CenterUniversity of IdahoParmaUSA
  5. 5.USDA/ARSProsserUSA
  6. 6.Klamath Basin R&E CenterOregon State UniversityKlamath FallsUSA
  7. 7.Hermiston Agricultural R&E CenterOregon State UniversityHermistonUSA
  8. 8.Kimberly R & E CenterUniversity of IdahoTwin FallsUSA
  9. 9.Oregon State UniversityCorvallisUSA

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