Umatilla Russet: A full season long Russet for processing and fresh market use

Abstract

Umatilla Russet, a moderately late maturing variety especially suitable for frozen French fry processing but also acceptable for tablestock use (boiling, and baking), was jointly released by the Agricultural Experiment Stations of Oregon, Idaho, and Washington and the U.S. Department of Agriculture in 1998. Umatilla Russet was evaluated in irrigated trials in Oregon from 1988 to 1997, and in western regional trials from 1989 to 1991. Total yields were similar to those of Russet Burbank, but Umatilla Russet produced higher marketable yields. In three years of regional trials at up to 13 locations in seven western states, Umatilla Russet averaged 40.5 Mg/ha compared with 32.4 Mg/ha for Russet. Burbank. Umatilla Russet fry color and specific gravity are consistently equal to or better than for Russet Burbank. Umatilla Russet is less susceptible toVerticillium wilt than Russet Norkotah, less susceptible to net necrosis than Russet Burbank, and resistant to PVX. It is susceptible to PLRV and expresses foliar symptoms of PVY more clearly than Russet Norkotah. Umatilla Russet is less susceptible to tuber infection and decay caused byPhytophthora infestans than Ranger Russet and Russet Norkotah. Umatilla Russet is less susceptible to hollow heart, brown center, growth cracks, and sugar ends, but more susceptible to blackspot and shatter bruise than Russet Burbank