Umatilla Russet
| Potato 'Umatilla Russet' | |
|---|---|
| Genus | Solanum |
| Species | Solanum tuberosum |
| Cultivar | 'Umatilla Russet' |
Umatilla Russet a moderately late maturing variety of potato especially suitable for frozen french fries processing. It was jointly released by the Agricultural Experiment Station of Oregon, Idaho, and Washington and the U.S. Department of Agriculture in 1998.[1] 'Umatilla Russet' has been equal to or better than Russet Burbank in fry color in Oregon and regional trials.[2]
Botanical features
- Tuber skin is tan color and russett-like
- Tubers are long with a tendency for tapered apical ends
- Flesh is slightly creamy
- Leaves are dark green, medium pubescence
- Few (up to 7) flowers per plant
- Flowers are light purple with a yellow-orange center cone
Agricultural features
- Less susceptible to Verticillium wilt
- Less susceptible to net necrosis
- Resistant to Potato virus X (PVX)
- Expresses foliar symptoms of Potato virus Y (PVY)
- Less susceptible to tuber infection and decay caused by Phytophthora infestans
- More susceptible to blackspot and shutter bruise
- Less susceptible to hollow heart, brown center, growth cracks and sugar ends
References
- ↑ Mosley, A. R., James, S. R." Umatilla Russet: A full season long russet for processing and fresh market use". " American Potato Journal" 77: 83-87
- ↑ Eldredge, Eric P.; Shock, Clinton C.; Ishida, Joey. "Umatilla Russet Potatoes Compared with Russet Burbank and Shepody, 1997". oregonstate.edu (Oregon State University). Retrieved 4 January 2017.
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