Submitted to: American Journal of Potato Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/1/1999
Publication Date: N/A
Citation: Interpretive Summary: Umatilla Russet is a new russet skinned potato variety that has recently been released by the Tri-State Potato Variety Development Program in the Pacific Northwest. The cross was made at Aberdeen, ID by USDA-ARS. The selection was first made in Oregon. Initial testing was done in Oregon, and later large scale testing, seed producton and processing evaluations were done in Oregon, Washington, Idaho, and Montana. Umatilla Russet is especially suited for frozen French fry production. It has higher production of usable tubers and better internal quality than the standard variety Russet Burbank.
Technical Abstract: Umatilla Russet, a moderately late maturing variety especially suitable for frozen French fry processing but also acceptable for tablestock use (boiling, and baking), was jointly released by the Agricultural Experiment Stations of Oregon, Idaho, and Washington and the U.S. Department of Agriculture in 1998. In three years of regional trials at up to 13 locations in seven western states, Umatilla Russet averaged 40.5 Mg/ha compared with 32.4 mg/ha for Russet Burbank. Umatilla Russet fry color and specific gravity are consistently equal to or better than for Russet Burbank. Umatilla Russet is less susceptible to Verticillium wilt than Russet Norkotah, less susceptible to net necrosis than Russet Burbank, and resistant to PVX. It is susceptible to PLRV and expresses foliar symptoms of PVY more clearly than Russet Norkotah. Umatilla Russet is less susceptible to tuber infection and decay caused by Phytophthora infestans than Ranger Russet and Russet Norkotah. Umatilla Russet is less susceptibl to hollow heart, brown center, growth cracks, and sugar ends, but more susceptible to blackspot and shatter bruise than Russet Burbank.