Summit Russet: a new russet potato variety with good fresh market and frozen processing qualities

• Published in: American journal of potato research 2005-11, Vol.82 (6), p.425-432
• Main Authors: Love, S.L, Novy, R, Whitworth, J, Corsini, D.L, Pavek, J.J, Mosley, A.R, Thornton, R.E, Knowles, N.R, James, S.R, Hane, D.C
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; Biochemical analysis; Biological and medical sciences; Blackspot; Crack propagation; crop yield; cultivars; Cultivars: description, identification, tests, catalogs; Dextrose; Discoloration; disease resistance; Dormancy; Dry rot; Early blight; Flowers; food processing quality; food quality; freezing quality; frozen foods; Fundamental and applied biological sciences. Psychology; Genetics and breeding of economic plants; germplasm releases; Glycoalkaloids; Late blight; Necrosis; New varieties; plant diseases and disorders; plant pathogens; potato products; Potatoes; Quality assessment; raw vegetables; Soft rot; Solanum tuberosum; Stems; Sucrose; Tubers; Varietal selection. Specialized plant breeding, plant breeding aims; variety trials; Verticillium wilt
• ISSN: 1099-209X; 1874-9380
• DOI: 10.1007/BF02872220

Summit Russet (A84118-3), the result of the cross A77236-6 x TND329-1Russ, was released in 2003 by the USDA/ARS and the Agricultural Experiment Stations of Idaho, Oregon, and Washington. The vines of Summit Russet are erect, with very thick stems, large yellowish-green leaves and abundant white flowers. The tubers are tan, with medium russet skin, long-flattened shape, a slightly prominent eyebrow, white flesh, and moderately prominent pith. Tuber dormancy is very long. Summit Russet was compared with Russet Burbank in trials across the Pacific Northwest for yield, quality, and disease response. In general, Summit Russet produced similar or lower total yields than did Russet Burbank, but higher U.S. No. 1 yields. In Idaho variety trials, Summit Russet exhibited resistance to second growth, growth cracks, blackspot bruise, and stem-end discoloration, and moderate susceptibility to hollow heart and shatter bruise. In comprehensive product quality evaluations, Summit Russet was rated superior to Russet Burbank for french fry quality and similar for baked potato quality. French fry quality was retained after long-term storage. In replicated disease trials, Summit Russet was found to have good resistance to common scab, early blight tuber rot, and Verticillium wilt, and moderate resistance to Fusarium dry rot and tuber net necrosis caused by PLRV. It demonstrated susceptibility to late blight, foliar PLRV, PVX, PVYo, and bacterial soft rot. Biochemical analysis of Summit Russet tubers showed them to be higher in total solids and sucrose, and lower in dextrose than those of Russet Burbank. Tuber glycoalkaloid concentration as measured from tubers produced in 1994–1996 trials was 6.7 mg 100 g1.