|Novy, Richard - Rich|
Submitted to: American Journal of Potato Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/21/2001
Publication Date: 1/1/2002
Citation: Love, S.L., Novy, R.G., Corsini, D.L., Pavek, J.J., Mosley, A.R., Thornton, R.E., James, S.R., Hane, D.C. 2002. Gem russet: a long russet potato variety with excellent fresh market and french fry processing quality. American Journal of Potato Research. Volume 79:25-31.
Interpretive Summary: Technical Summary above is suitable for Interpretive Summary as well.
Technical Abstract: Gem Russet, a new medium maturing, long russet potato variety, was released in 2000 by the USDA/ARS and the experiment stations of Idaho, Oregon, and Washington. It is suited for use in the fresh, frozen-fried processing, and dehydration markets. Total tuber yield of Gem Russet is similar to that of Russet Burbank when grown in eastern Idaho, but lower when grown in the long-season areas of western Idaho and the Columbia Basin of Oregon and Washington. U.S. No. 1 yield is consistently higher than that of Russet Burbank. Tubers of Gem Russet have good processing and baked quality. Gem Russet is resistant to most external and internal physiological defects, including second growth, growth cracks, shatter bruise, and hollow heart. It is moderately susceptible to blackspot bruise. Gem Russet show extreme resistance to potato virus X, resistance to common scab, and moderate resistance to early dying. Biochemical analysis of Gem Russet tubers have shown higher solids, lower reducing sugar and glycoalkaloid content, and higher concentration of protein and vitamin C when compared with tubers of Russet Burbank.