 | This article needs additional citations for
verification. (February 2012) |
| Potato 'Umatilla Russet' | |
|---|---|
| Genus | Solanum |
| Species | Solanum tuberosum |
| Cultivar | 'Umatilla Russet' |
Umatilla Russet ( /ˌjuːməˈtɪlə/, YOO-mə-TIL-ə) is a moderately late maturing variety of potato especially suitable for frozen french fries processing. [1] It was jointly released by the Agricultural Experiment Station of Oregon, Idaho, and Washington and the U.S. Department of Agriculture in 1998. [2] 'Umatilla Russet' has been equal to or better than Russet Burbank in fry color in Oregon and regional trials. [3] [4] The potato was named by the state of Oregon [5] after the Umatilla tribe, from which the city of Umatilla also takes its name.
Characteristics
Botanical
- Tuber skin is tan color and russety-like [2]
- Tubers are long with a tendency for tapered apical ends [2]
- Flesh is slightly creamy [2]
- Leaves are dark green, medium pubescence [2]
- Few (up to 7) flowers per plant [2]
- Flowers are light purple with a yellow-orange center cone [2]
Agricultural
 | This section's factual accuracy is
disputed. (July 2018) |
|
- Less susceptible to Verticillium wilt
- Less susceptible to net necrosis
- Resistant to Potato virus X (PVX)
- Expresses foliar symptoms of Potato virus Y (PVY)
- Less susceptible to tuber infection and decay caused by Phytophthora infestans
- More susceptible to blackspot and shutter bruise
- Less susceptible to hollow heart, brown center, growth cracks and sugar ends
References
- ^ "Umatilla Russet Potatoes | Idaho Potato Commission". Idaho® Potato Commission. Retrieved 2024-03-03.
- ^ a b c d e f g Mosley, A.R.; James, S. R.; Hane, D. C.; Rykbost, K. A.; Shock, C. C.; Charlton, B. A.; Pavek, J. J.; Love, S. L.; Corsini, D. L.; Thornton, R. E. (March 2000). "Umatilla Russet: A full season long Russet for processing and fresh market use". American Journal of Potato Research. 77 (2): 83–87. doi: 10.1007/BF02853734. ISSN 1874-9380. S2CID 42043147.
- ^ Eldredge, Eric P.; Shock, Clinton C.; Ishida, Joey. "Umatilla Russet Potatoes Compared with Russet Burbank and Shepody, 1997". Oregon State University. Retrieved 4 January 2017.
- ^ "Umatilla Russet / AO82611-7". Potato Variety Management Institute. Archived from the original on November 28, 2018. Retrieved November 28, 2018.
- ^ Brandt, Tina L.; Kleinkopf, Gale; Olsen, Nora; Love, Stephen (2003). "Storage Management for Umatilla Russet" (PDF). University of Idaho. Archived (PDF) from the original on November 28, 2018. Retrieved November 28, 2018.
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| This article needs additional citations for
verification. (February 2012) |
| Potato 'Umatilla Russet' | |
|---|---|
| Genus | Solanum |
| Species | Solanum tuberosum |
| Cultivar | 'Umatilla Russet' |
Umatilla Russet ( /ˌjuːməˈtɪlə/, YOO-mə-TIL-ə) is a moderately late maturing variety of potato especially suitable for frozen french fries processing. [1] It was jointly released by the Agricultural Experiment Station of Oregon, Idaho, and Washington and the U.S. Department of Agriculture in 1998. [2] 'Umatilla Russet' has been equal to or better than Russet Burbank in fry color in Oregon and regional trials. [3] [4] The potato was named by the state of Oregon [5] after the Umatilla tribe, from which the city of Umatilla also takes its name.
Characteristics
Botanical
- Tuber skin is tan color and russety-like [2]
- Tubers are long with a tendency for tapered apical ends [2]
- Flesh is slightly creamy [2]
- Leaves are dark green, medium pubescence [2]
- Few (up to 7) flowers per plant [2]
- Flowers are light purple with a yellow-orange center cone [2]
Agricultural
| This section's factual accuracy is
disputed. (July 2018) |
|
- Less susceptible to Verticillium wilt
- Less susceptible to net necrosis
- Resistant to Potato virus X (PVX)
- Expresses foliar symptoms of Potato virus Y (PVY)
- Less susceptible to tuber infection and decay caused by Phytophthora infestans
- More susceptible to blackspot and shutter bruise
- Less susceptible to hollow heart, brown center, growth cracks and sugar ends
References
- ^ "Umatilla Russet Potatoes | Idaho Potato Commission". Idaho® Potato Commission. Retrieved 2024-03-03.
- ^ a b c d e f g Mosley, A.R.; James, S. R.; Hane, D. C.; Rykbost, K. A.; Shock, C. C.; Charlton, B. A.; Pavek, J. J.; Love, S. L.; Corsini, D. L.; Thornton, R. E. (March 2000). "Umatilla Russet: A full season long Russet for processing and fresh market use". American Journal of Potato Research. 77 (2): 83–87. doi: 10.1007/BF02853734. ISSN 1874-9380. S2CID 42043147.
- ^ Eldredge, Eric P.; Shock, Clinton C.; Ishida, Joey. "Umatilla Russet Potatoes Compared with Russet Burbank and Shepody, 1997". Oregon State University. Retrieved 4 January 2017.
- ^ "Umatilla Russet / AO82611-7". Potato Variety Management Institute. Archived from the original on November 28, 2018. Retrieved November 28, 2018.
- ^ Brandt, Tina L.; Kleinkopf, Gale; Olsen, Nora; Love, Stephen (2003). "Storage Management for Umatilla Russet" (PDF). University of Idaho. Archived (PDF) from the original on November 28, 2018. Retrieved November 28, 2018.