Amey: a multipurpose, russet-skinned potato cultivar for the eastern United States

• Published in: American journal of potato research 2001-05, Vol.78 (3), p.175-181
• Main Authors: Haynes, K.G, Porter, G.A, Christ, B.J, Goth, R.W, DeLong, K.O, Halseth, D.E, Sieczka, J.B, Henninger, M.R, Sterrett, S.B, Yencho, G.C, Webb, R.E
• Format: Article
• Language: English
• Subjects: agronomic traits; Agronomy. Soil science and plant productions; Biological and medical sciences; biological resistance; color; cooking quality; crop yield; cultivars; Cultivars: description, identification, tests, catalogs; disease resistance; epidermis; flavor; Fundamental and applied biological sciences. Psychology; Genetics and breeding of economic plants; high-yielding varieties; length; maturity groups; plant diseases and disorders; registration; Solanum tuberosum; specific gravity; tubers; Varietal selection. Specialized plant breeding, plant breeding aims
• ISSN: 1099-209X; 1874-9380
• DOI: 10.1007/BF02883542

Amey is a late-maturing, russet-skinned, white-fleshed potato cultivar that yields more than Russet Burbank in most eastern United States potato production areas. Tubers of Amey are mostly oblong, occasionally long, with an evenly russetted skin. Tubers of Amey are smoother, more attractive, and have a much lower incidence of external defects than Russet Burbank. The specific gravity of Amey is equal to or greater than the specific gravity of Russet Burbank. French fries produced from Amey are lighter than or equal in color to those produced from Russet Burbank; however, tubers are frequently not long enough to satisfy the french fry industry. Baking and taste quality of Amey are excellent, and it has potential as a fresh market potato. Amey is resistant to race Rol of the golden nematode, powdery scab, and common scab. It is moderately susceptible to Verticillium wilt. It is susceptible to potato leafroll virus, late blight, and early blight.