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NorValley: A white-skinned chipping cultivar with cold-sweetening resistance

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Abstract

NorValley is a multi-purpose, high-yielding, whiteskinned cultivar suitable for processing into chips, dehydrated flakes, or for table stock use. It chips directly from long-term storage at 6 C without reconditioning. NorValley has wide adaptability and is suitable for production on irrigated or non-irrigated land and has a low incidence of hollow heart. NorValley was released by the North Dakota Agricultural Experiment Station on August 22,1996.

Resumen

NorValley es un cultivar de múltiples usos, alto rendimiento y piel blanca, ideal para su procesamiento en hojuelas y hojuelas deshidratadas, o para su consumo directo. Se procesa directamente en hojuelas desde el almacenamiento a largo plazo a 6 C sin reacondicionamiento. NorValley tiene amplia adaptabilidad, es adecuado para desarrollarse en suelos irrigados y no irrigados y tiene baja incidencia de corazón vacío. Esta variedad fue liberada por la estación experimental agrícola de Dakota del Norte el 22 de agosto de 1996.

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Authors and Affiliations

  1. Department of Plant Sciences, North Dakota State University, 58105, Fargo, ND

    Richard G. Novy, Bryce L. Farnsworth & Jim H. Lorenzen

  2. Department of Plant Pathology, North Dakota State University, 58105, Fargo, ND

    Gary A. Secor & Neil C. Gudmestad

  3. Department of Food and Nutrition, North Dakota State University, 58105, Fargo, ND

    Edna T. Holm

  4. University of Minnesota, 420 Business Hwy 2, P.O. Box 301, 56721, East Grand Forks, MN

    Duane A. Preston

  5. Department of Horticultural Science, University of Minnesota, 55108, St. Paul, MN

    Joseph R. Sowokinos

Authors
  1. Richard G. Novy
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  2. Gary A. Secor
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  3. Bryce L. Farnsworth
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  4. Jim H. Lorenzen
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  5. Edna T. Holm
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  6. Duane A. Preston
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  7. Neil C. Gudmestad
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  8. Joseph R. Sowokinos
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Novy, R.G., Secor, G.A., Farnsworth, B.L. et al. NorValley: A white-skinned chipping cultivar with cold-sweetening resistance. Am. J. Pot Res 75, 101–105 (1998). https://doi.org/10.1007/BF02883884

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  • DOI: https://doi.org/10.1007/BF02883884

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