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United States Department of Agriculture

Agricultural Research Service

Title: Amey: a Multi-Purpose, Russet-Skinned Potato Cultivar for the Eastern United States

Authors
item Haynes, Kathleen
item Porter, Gregory - UNIVERSITY OF MAINE
item Christ, Barbara - PENNSYLVANIA STATE UNIV.
item Goth, Robert - FORMERLY OF VEGETABLE LAB
item Delong, Karl
item Halseth, D. - CORNELL UNIVERSITY
item Sieczka, J. - CORNELL UNIVERSITY
item Henninger, M. - RUTGERS UNIVERSITY
item Sterrett, S. - VPI/STATE UNIVERSITY
item Yencho, G. - NORTH CAROLINA STATE UNIV

Submitted to: American Journal of Potato Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: September 11, 2000
Publication Date: N/A

Interpretive Summary: The USDA/ARS, in cooperation with the Maine Agricultural and Forest Experiment Station, the Agricultural Experiment Stations of New York, Pennsylvania, New Jersey and Virginia, and the North Carolina Agricultural Research Service, announce the release of Amey, a new russet-skinned potato variety for the eastern United States. Amey produces a more uniform tuber crop than Russet Burbank under the non-irrigated conditions on the east coast. Baking and taste quality of Amey are excellent. Amey is resistant to race A of the golden nematode, Vertcillium wilt, powdery scab and common scab. This new variety will benefit potato growers and consumers.

Technical Abstract: Amey is a late-maturing, russet-skinned, white-fleshed potato cultivar that yields better than Russet Burbank in most eastern United States potato production areas. Tubers of Amey are mostly oblong, occasionally long, with an evenly russetted skin. Tubers of Amey are smoother, more attractive and have a much lower incidence of external defects than Russet Burbank. The specific gravity of Amey is equal to or greater than the specific gravity of Russet Burbank. French fries produced from Amey are lighter than or equal in color to those produced from Russet Burbank, however, tubers are frequently not long enough to satisfy the french fry industry. Baking and taste quality of Amey are excellent, and it has potential as a fresh market potato. Amey is resistant to race A of the golden, nematode, Verticillium wilt, powdery scab, and common scab. It is susceptible to potato leafroll virus, late blight, and early blight.

Last Modified: 11/21/2014
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