|Novy, Richard - Rich|
Submitted to: American Journal of Potato Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/5/2005
Publication Date: 1/2/2006
Citation: Love, S.L., Novy, R.G., Whitworth, J.L., Corsini, D.L., Pavek, J.J., Mosley, A.R., Pavek, M.J., Knowles, R.K., Brown, C.R., James, S.R., Hane, D.C. 2006. Western russet: a new potato variety with excellent fresh market and frozen-fried processing quality and field resistance to common scab and pvy. American Journal of Potato Research. 2006. 83:161-169.
Interpretive Summary: Genetic and breeding research in potato seeks to ensure food quality and the economic sustainability of the industry by producing better varieties. The new variety Western Russet is an oblong shaped tuber with a russeted skin. In appearance it is similar to the Russet Burbank, which the consumer considers to be the standard baking potato. Although Western Russet is not better than Russet Burbank in yield it shows less tendency to have tuber defects. It has less second growth, growth cracks, shatter bruise, stem-end discoloration and heat necrosis. It has less incidence of hollowness in the tuber and less tendency to develop dark blotches in the skin that are the result of physical damage during harvest and handling. It is more resistant to common scab and Potato virus Y and Verticillium (a soil inhabiting fungus which invades the stem and shortens the productive life of the potato plant) and the tuber flesh discoloration that is caused by infection by potato leafroll virus. Nutritionally, Western Russet is dramatically higher than Russet Burbank in content of vitamin C. This is important because one nutrient that the consumer can count on having in abundance in potato is vitamin C. Breeding even higher levels would be very appealing to the consumer. In particular, the lower incidence of tuber defects and the greater resistance to Verticillium should make Western Russet easier and cheaper to grow. It is less likely to succumb to temporary stresses, like extremely hot weather, and should show stable processing quality over different environments. Growing Western Russet should help potato growers in the Northwest compete in the global market.
Technical Abstract: Western Russet, resulting from a cross of A68113-4 and BelRus, was released in 2004 by the USDA/ARS and the agricultural experiment stations of Idaho, Oregon, and Washington. The foliage of Western Russet is spreading, with medium-sized olive-green leaves and abundant white flowers. The tubers are tan, with medium russet skin, oblong shape, a slightly prominent eyebrow, white flesh, and distinctly visible pith. Western Russet was compared with Russet Burbank in trials across the Pacific Northwest for yield, quality, and disease response. In general, Western Russet produced lower total yields than Russet Burbank, but on average and depending on location, similar U.S. No. 1 yields. When observed for defect problems, Western Russet exhibited resistance to second growth, growth cracks, shatter bruise, stem-end discoloration, and heat necrosis, moderate resistance to hollow heart, and moderate susceptibility to blackspot bruise. In product quality tests, Western Russet was rated similar to Russet Burbank for french fry and dehydrated potato flake quality and slightly inferior for baked potato quality. In replicated evaluations, Western Russet was found to have good field resistance to common scab and PVYo, and moderate resistance to verticillium wilt and tuber net necrosis caused by PLRV. It demonstrated susceptibility to late blight, foliar PLRV, dry rot, soft rot, and tuber early blight. Biochemical analysis of Western Russet tubers showed them to be markedly higher in vitamin C than those of Russet Burbank. Tuber glycoalkaloid concentration as measured from tubers produced in a 1988 trial was 1.0 mg/100 g.