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United States Department of Agriculture

Agricultural Research Service

Research Project: Development of Potato Varieties and Germplasm with Improved Resistances, Production Efficiencies, and Tuber Qualities for the Western U.S.

Location: Small Grains and Potato Germplasm Research

Title: Palisade Russet and Teton Russet: Two New Potato Cultivars from the Northwest (Tri-State) Potato Variety Development Program

item Novy, Richard - Rich

Submitted to: Proceedings Washington State Potato Conference
Publication Type: Abstract Only
Publication Acceptance Date: 1/29/2013
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The Tri-State Potato Variety Development Program released two potato cultivars in 2011: Palisade Russet and Teton Russet. Palisade Russet (PR) is notable for having resistance to foliar and tuber late blight. PR is also resistant to Verticillium wilt, black dot, and pink rot, and has a moderate resistance to net necrosis, potato virus Y, and early blight of both the foliage and tuber. The disease resistances of PR make it a good candidate for organic production. PR has shown high specific gravities in western US production regions which may limit its acceptance by the western processing industry. However, in potato production regions with inherently low specific gravities, PR would have potential as a processing cultivar, with percentages of fry sugar ends not exceeding 8% in multiple trial sites over years of evaluation--substantially lower percentages than processing cultivars currently being utilized by industry. Teton Russet (TR) is a dual-purpose variety with early bulking potential and a high yield of attractive tubers. TR is notable for its resistances to dry rot caused by F. sambucinum and to common scab, and has higher protein and vitamin C content than those of most standard varieties. TR has potential for the early fresh market, and could be a possible replacement for Russet Norkotah. Evaluations of processing quality indicate that TR can also produce premium quality fries, with lower concentrations of asparagine contributing to reduced acrylamide formation.

Last Modified: 10/19/2017
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