IMPROVED PROCESSES FOR CUCUMBERS, CABBAGE, SWEETPOTATOES, AND PEPPERS TO MAKE HIGH-QUALITY, NUTRITIOUS PRODUCTS AND REDUCE POLLUTION
Location: Food Science Research
Title: ‘Covington’ sweetpotato
| Yencho, G. Craig - NC STATE UNIVERSITY |
| Pecota, Kenneth - NC STATE UNIVERSITY |
| Schultheis, Jonathan - NC STATE UNIVERSITY |
| Pesic-Vanesbroeck, Zvezdana - NC STATE UNIVERSITY |
| Holmes, Gerald - NC STATE UNIVERSITY |
| Little, Billy - NC DEPT OF AGRICULTURE |
| Thornton, Allan - NC STATE UNIVERSITY |
Submitted to: HortScience
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: July 3, 2008
Publication Date: October 1, 2008
Citation: Yencho, G., Pecota, K.V., Schultheis, J.R., Pesic-Vanesbroeck, Z., Holmes, G.J., Little, B.E., Thornton, A.C., Truong, V. 2008. ‘Covington’ sweetpotato. HortScience. 43(6):1911-1914.
Interpretive Summary: A new orange-fleshed sweetpotato cultivar named Covington was released by North Carolina State University. This variety was developed through polycrossing of selected parents, nursery evaluation in 1998-2003, and on-farm yield trials at different locations in 2004-2006. 'Covington' produces yields equal to 'Beauregard', a dominant commercial sweetpotato variety in the United States. ‘Covington’ typically sizes its storage roots more evenly than ‘Beauregard’ resulting in fewer jumbo class roots and a higher percentage of number one roots for fresh market. This new variety has been rated with good insect and disease resistance, and good eating quality. The contents of protein, total carbohydrates, dietary fiber, reducing sugars and beta carotene in ‘Covington’ are similar to those of Beauregard and other orange-fleshed sweetpotato varieties.
‘Covington’ is an orange-fleshed, smooth-skinned, rose-colored, table-stock sweetpotato [Ipomoea batatas (L.) Lam.] developed by North Carolina State University (NCSU). ‘Covington’, named after the late Henry M. Covington an esteemed sweetpotato scientist at NC State, was evaluated as NC98-608 in multiple state and regional yield trials during 2004 to 2006. 'Covington' produces yields equal to 'Beauregard', a dominant sweetpotato variety produced in the United States, but it is typically 5-10 days later in maturity. ‘Covington’ typically sizes its storage roots more evenly than ‘Beauregard’ resulting in fewer jumbo class roots and a higher percentage of number one roots. Total yields are similar for the two clones with the dry matter content of 'Covington' storage roots typically being 1-2 percentage points higher than that of 'Beauregard'. ‘Covington’ is resistant to Fusarium wilt [Fusarium oxysporum Schlect. f.sp. batatas (Wollenw.) Snyd. & Hans.], southern root-knot nematode [Meloidogyne incognita (Kofoid & white 1919) Chitwood 1949 race 3] and moderately resistant to streptomyces soil rot [Streptomyces ipomoeae (Person & W.J. Martin) Wakswan & Henrici]. 'Covington' is also resistant to the russet crack strain of Sweet Potato Feathery Mottle Virus. The flavor of the baked storage roots of 'Covington' has been rated as very good by standardized and informal taste panels, and typically scores as well or better in this regard when compared with 'Beauregard'.