|VALES, M - INTERNATIONAL CROPS RESEARCH INSTITUTE FOR SEMI-ARID TROPICS (ICRISAT) - INDIA|
|Brown, Charles - Chuck|
|YILMA, S - OREGON STATE UNIVERSITY|
|HANE, D - OREGON STATE UNIVERSITY|
|JAMES, S - OREGON STATE UNIVERSITY|
|SHOCK, C - OREGON STATE UNIVERSITY|
|CHARLTON, B - OREGON STATE UNIVERSITY|
|KARAAGAC, E - OREGON STATE UNIVERSITY|
|MOSLEY, A - OREGON STATE UNIVERSITY|
|CULP, D - OREGON STATE UNIVERSITY|
|FEIBERT, E - OREGON STATE UNIVERSITY|
|STARK, J - UNIVERSITY OF IDAHO|
|PAVEK, M - WASHINGTON STATE UNIVERSITY|
|KNOWLES, N - WASHINGTON STATE UNIVERSITY|
|Novy, Richard - Rich|
Submitted to: American Journal of Potato Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/2/2012
Publication Date: 6/8/2012
Citation: Vales, M.I., Brown, C.R., Yilma, S., Hane, D.C., James, S.R., Shock, C.C., Charlton, B.A., Karaagac, E., Mosley, A.R., Culp, D., Feibert, E., Stark, J.C., Pavek, M.J., Knowles, N.R., Novy, R.G., Whitworth, J.L. 2012. Purple Pelisse: A specialty fingerling potato with purple skin and flesh and medium specific gravity. American Journal of Potato Research. 89:306-314.
Interpretive Summary: Purple Pelisse is a mid season specialty potato with purple skin and dark purple flesh. It is a fingerling shaped selection and the plants set a large number of smooth, small tubers. The average weight of these fingerling tubers was 91 grams (3.2 oz) in specialty trials grown in California, Colorado, Idaho, Oregon, Texas, and Washington over two years. Purple Pelisse was evaluated for six years in trials throughout the western U.S. The tubers are ideal for boiling or baking whole. Potato chips made from Purple Pelisse tubers retain a bright purple color and resist fading. Culinary qualities were rated very similar to Yukon Gold for color and flavor when the tubers were steamed. Purple Pelisse also had a higher rating for color and a similar rating for flavor when compared with All Blue - another specialty variety.
Technical Abstract: Purple Pelisse is a specialty fingerling potato with purple skin and dark purple flesh. It has medium maturity and sets a large number of smooth, small, fingerling-shaped tubers. The tubers have medium specific gravity and high levels of antioxidants. This potato variety is mainly intended for the fresh market but it can also be used for processing; chips made from Purple Pelisse tubers retain their bright purple color, resist fading and have a pleasant taste. Purple Pelisse is moderately resistant to common scab and potato virus Y and susceptible to most of the other common potato diseases. Purple Pelisse resulted from a cross between NDOP5847-1 and bulked pollen of red-fleshed potatoes. It was first selected from seedling tubers planted and grown at Madras, Oregon in 2001 and was subsequently evaluated for an additional 6 years in public and industry trials throughout the western U.S, including Western Regional Red/Specialty Trials in 2006 and 2007. Purple Pelisse was officially released as a variety in 2009 from the Pacific Northwest (Tri-State) Potato Variety Development Program.