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United States Department of Agriculture

Agricultural Research Service

Title: Dakota Crisp: A New High-Yielding, Cold-Chipping Potato Cultivar with Tablestock Potential

Authors
item Thompson, Asunta - NORTH DAKOTA STATE UNIV
item Farnsworth, Bryce - NORTH DAKOTA STATE UNIV
item Secor, Gary - NORTH DAKOTA STATE UNIV
item Gudmestad, Neil - NORTH DAKOTA STATE UNIV
item Preston, Duane - UNIV OF MINN NDSU EXTENSI
item Sowokinos, Joseph - UNIV OF MINN
item Glynn, Martin
item Hatterman-Valenti, Harlene - NORTH DAKOTA STATE UNIV

Submitted to: American Journal of Potato Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 25, 2007
Publication Date: November 5, 2007
Repository URL: http://hdl.handle.net/10113/15775
Citation: Thompson, A.L., Farnsworth, B.L., Secor, G.A., Gudmestad, N.C., Preston, D., Sowokinos, J.R., Glynn, M.T., Hatterman-Valenti, H. 2007. Dakota Crisp: A New High-Yielding, Cold-Chipping Potato Cultivar with Tablestock Potential. American Journal of Potato Research. 84(6):477-486.

Interpretive Summary: Dakota Crisp (ND2470-27) is a medium-maturing potato cultivar with uniform tubers and high yield potential. It resulted from the cross of “Yankee Chipper” x “Norchip”. Vines are vigorous and medium-sized. Tubers are smooth, round to slightly oblong in shape, with light eggshell-colored skin and white flesh. Dakota Crisp is suitable for the cold chip processing and fresh tablestock market, both directly from the field and following storage at 7.2 C. Yield potential under both non-irrigated and irrigated conditions in North Dakota is high, with total yield, U.S. No. 1 yield, and percent U.S. No. 1 tubers of Dakota Crisp superior to those of “Dakota Pearl”, “Atlantic”, and “NorValley”, all commercially acceptable chip cultivars. Tuber size is slightly larger for Dakota Crisp than for Dakota Pearl. North Central Regional Potato Variety Trials and Snack Foods Association/U.S. Potato Board Trials indicate Dakota Crisp has wide adaptability. Dakota Crisp sizes quickly, is moderately resistant to blackspot bruise, and has medium dormancy. In disease evaluations, it demonstrates susceptibility to late blight, common scab, pink rot, Pythium leak and Verticillium wilt. The specific gravity averages 1.0852 across irrigated and non-irrigated sites in North Dakota and Minnesota, similar to Dakota Pearl, Norchip and NorValley. Sensory evaluation scores for bakes, boiled and microwaved Dakota Crisp potatoes are similar to those for Dakota Pearl, Atlantic, Norchip and NorValley. Potato flakes made from Dakota Crisp, reconstituted as mashed, also score similarly to these chipping standards by sensory panelists. Dakota Crisp was released by the North Dakota Agricultural Experiment Station on March 26, 2005.

Technical Abstract: Dakota Crisp (ND2470-27) is a medium-maturing potato cultivar with uniform tubers and high yield potential. It resulted from the cross of “Yankee Chipper” x “Norchip”. Vines are vigorous and medium-sized. Tubers are smooth, round to slightly oblong in shape, with light eggshell-colored skin and white flesh. Dakota Crisp is suitable for the cold chip processing and fresh tablestock market, both directly from the field and following storage at 7.2 C. Yield potential under both non-irrigated and irrigated conditions in North Dakota is high, with total yield, U.S. No. 1 yield, and percent U.S. No. 1 tubers of Dakota Crisp superior to those of “Dakota Pearl”, “Atlantic”, and “NorValley”, all commercially acceptable chip cultivars. Tuber size is slightly larger for Dakota Crisp than for Dakota Pearl. North Central Regional Potato Variety Trials and Snack Foods Association/U.S. Potato Board Trials indicate Dakota Crisp has wide adaptability. Dakota Crisp sizes quickly, is moderately resistant to blackspot bruise, and has medium dormancy. In disease evaluations, it demonstrates susceptibility to late blight, common scab, pink rot, Pythium leak and Verticillium wilt. The specific gravity averages 1.0852 across irrigated and non-irrigated sites in North Dakota and Minnesota, similar to Dakota Pearl, Norchip and NorValley. Sensory evaluation scores for bakes, boiled and microwaved Dakota Crisp potatoes are similar to those for Dakota Pearl, Atlantic, Norchip and NorValley. Potato flakes made from Dakota Crisp, reconstituted as mashed, also score similarly to these chipping standards by sensory panelists. Dakota Crisp was released by the North Dakota Agricultural Experiment Station on March 26, 2005.

Last Modified: 9/22/2014
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