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ARS Home » Pacific West Area » Aberdeen, Idaho » Small Grains and Potato Germplasm Research » Research » Publications at this Location » Publication #331141

Research Project: Potato Genetic Improvement for Western U.S. Production

Location: Small Grains and Potato Germplasm Research

Title: Payette Russet: A dual-purpose potato cultivar with cold-sweetening resistance, low acrylamide formation, and resistance to late blight and Potato Virus Y

Author
item Novy, Richard - Rich
item Whitworth, Jonathan
item Stark, Jeff - University Of Idaho
item Schneider, Brian
item Knowles, Norman - Washington State University
item Pavek, Mark - Washington State University
item Knowles, Lisa - Washington State University
item Charlton, Brian - Oregon State University
item Sathuvalli, Vidyasagar - Oregon State University
item Yilma, Solomon - Oregon State University
item Brown, Charles - Chuck
item Thornton, Mike - University Of Idaho
item Brandt, Tina - University Of Idaho
item Olsen, Nora - University Of Idaho

Submitted to: American Journal of Potato Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/28/2016
Publication Date: 3/1/2017
Citation: Novy, R.G., Whitworth, J.L., Stark, J.C., Schneider, B.L., Knowles, N.R., Pavek, M.J., Knowles, L.O., Charlton, B.A., Sathuvalli, V., Yilma, S., Brown, C.R., Thornton, M., Brandt, T.L., Olsen, N. 2017. Payette Russet: A dual-purpose potato cultivar with cold-sweetening resistance, low acrylamide formation, and resistance to late blight and Potato Virus Y. American Journal of Potato Research. 94:38-53.

Interpretive Summary: Payette Russet is a full season, russet-skinned potato cultivar notable for maintaining low levels of sugars in its tubers even following long-term storage. The low sugar levels are good for producing processed potato products that are light in color and acceptable to consumers and which also are low in acrylamide. With its russet skin, Payette Russet could also be used for fresh-pack, with its assemblage of disease resistances making it especially suitable for organic production, or for use by growers and companies seeking greater sustainability in production with reduced use of pesticides. In three years of evaluations in the Western Regional Potato Variety Trials, average yield of Payette Russet was intermediate between industry standard varieties Ranger Russet and Russet Burbank, but Payette Russet had the highest U.S. No. 1 yield when averaged across all eight trial locations. Payette Russet is resistant to many major diseases of potato including foliar and tuber late blight, common scab, and Potato virus Y. Payette Russet also has a moderate level of resistance to Verticillium wilt, early blight, and corky ringspot. It is susceptible to Fusarium dry rot, with production and storage management guidelines provided to minimize tuber infection. Payette Russet displays a low incidence of tuber external defects, especially relative to Russet Burbank, and is intermediate between Ranger Russet and Russet Burbank for incidence of hollow heart/brown center in the tuber. Blackspot bruise expression for Payette Russet is similar to Russet Burbank and reduced relative to Ranger Russet. Payette Russet was more susceptible to shatter bruise and internal brown spot relative to the industry standard cultivars. Payette Russet was released in 2015 by the USDA-ARS and the Agricultural Experiment Stations of Idaho, Oregon, and Washington, and is a product of the Pacific Northwest Potato Variety (Tri-State) Development Program.

Technical Abstract: Payette Russet is a full season, russet-skinned potato cultivar notable for its cold-sweetening resistance and associated low acrylamide formation, making it a cultivar suitable for processing into French fries and other potato products. Low concentrations of asparagine and glucose in tubers of Payette Russet contribute to an 81% reduction in acrylamide content in French fries relative to cultivars Ranger Russet and Russet Burbank following eight months storage at 9oC. Longer tuber dormancy (20-25 d shorter than Russet Burbank) also makes it suitable for long-term storage for processing. With its russet skin, Payette Russet could also be used for fresh-pack, with its assemblage of disease resistances making it especially suitable for organic production, or for use by growers and companies seeking greater sustainability in production with reduced use of pesticides. Acceptably low tuber glucose concentrations (<0.10% glucose FWB) were maintained in Payette Russet following up to nine months storage at 5.6oC with consistently acceptable fry color scores (USDA value =2.0) obtained at this storage temperature, as well as at 7.2 to 8.9oC. Reducing sugars are also maintained uniformly throughout the tubers of Payette Russet, resulting in a low incidence of sugar ends in French fries relative to standard processing cultivars such as Russet Burbank and Ranger Russet; mottling in fry color is also much reduced relative to these industry- standard cultivars. While heat stress in the field has been shown to adversely impact cold-sweetening resistance in other cultivars, Payette Russet displays no such breakdown and retains its processing qualities. In three years of evaluations in the Western Regional Potato Variety Trials, average yield of Payette Russet was intermediate between Ranger Russet and Russet Burbank, but Payette Russet had the highest U.S. No. 1 yield when averaged across all eight trial locations. Payette Russet is resistant to foliar and tuber late blight, common scab, and has extreme resistance to PVY conferred by the presence of the Rysto resistance gene. Payette Russet also has a moderate level of resistance to Verticillium wilt, early blight, and corky ringspot. It is susceptible to Fusarium dry rot (F. sambucinum), with production and storage management guidelines provided to minimize tuber infection. Payette Russet displays a low incidence of second growth and growth cracks, especially relative to Russet Burbank, and is intermediate between Ranger Russet and Russet Burbank for incidence of hollow heart/brown center. Blackspot bruise expression for Payette Russet is similar to Russet Burbank and reduced relative to Ranger Russet. Payette Russet was more susceptible to shatter bruise and internal brown spot relative to the industry standard cultivars. Payette Russet was released in 2015 by the USDA-ARS and the Agricultural Experiment Stations of Idaho, Oregon, and Washington, and is a product of the Pacific Northwest Potato Variety (Tri-State) Development Program.