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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. Title: Highland Russet: A Full Season, Processing Variety with High Yields of Uniform U.S. No. 1 Tubers

Authors
item Stark, J. - UNIV OF ID, IDAHO FALLS
item Novy, Richard
item Whitworth, Jonathan
item Love, S. - UNIV OF ID, ABERDEEN
item Corsini, Dennis - RETIRED USDA-ARS ABERDEEN
item Pavek, J. - RETIRED USDA-ARS ABERDEEN
item Vales, M. - OR STATE UNIV, CORVALLIS
item James, S. - OR STATE UNIV, REDMOND
item Hane, D. - OR STATE UNIV, HERMISTON
item Charlton, B. - OR STATE UNIV KLAMATH FAL
item Brown, Charles
item Knowles, N. - WA STATE UNIV, PULLMAN
item Pavek, M. - WA STATE UNIV, PULLMAN
item Brandt, T. - UNIV OF ID, TWIN FALLS
item Olsen, N. - UNIV OF ID, TWIN FALLS

Submitted to: American Journal of Potato Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 12, 2008
Publication Date: June 22, 2009
Repository URL: http://riley.nal.usda.gov/nal_web/digi/submission.html
Citation: Stark, J.C., R.G. Novy, J.L. Whitworth, S.L. Love, D.L. Corsini, J.J. Pavek, M.I. Vales, S.R. James, D.C. Hane, B.A. Charlton, C.R. Brown, N.R. Knowles, M.J. Pavek, T.L. Brandt, and N. Olsen. 2009. Highland Russet: A Full Season, Processing Variety with High Yields of Uniform U.S. No. 1 Tubers. American Journal of Potato Research 86:171-182

Interpretive Summary: Highland Russet is a late-season potato variety with light russet skin notable for its high yield of uniform U.S. No. 1 tubers, and good processing and culinary qualities. It is suitable for processing into French fries and other frozen potato products with excellent fry recovery directly from the field or from extended storage and fry color and processing ratings similar to Ranger Russet (the third most widely-grown cultivar in the U.S.).

Technical Abstract: Highland Russet is a late-season potato variety with light russet skin notable for its high yield of uniform U.S. No. 1 tubers, and good processing and culinary qualities. It resulted from a 1990 cross between Ranger Russet and Russet Legend and has been evaluated for over 15 years in public and industry trials throughout the western U.S. Highland Russet was released in 2006 by the USDA-ARS and the Agricultural Experiment Stations of Idaho, Oregon and Washington and is a product of the Northwest Potato Variety (Tri-State) Development Program. It is suitable for processing into French fries and other frozen potato products with excellent fry recovery directly from the field or from extended storage and fry color and processing ratings similar to Ranger Russet. In full-season trials conducted over a three-year period in the states of Idaho, Oregon, Washington, Colorado, and California; Highland Russet averaged 7% and 9% higher total yields and 21% and 52% higher U.S. No. 1 yields than Ranger Russet and Russet Burbank, respectively. It has moderately high specific gravity, with values similar to Ranger Russet and higher than Russet Burbank. Highland Russet is moderately resistant to Verticillium wilt and powdery scab root galling, as well as to tuber infections of late blight. It is also moderately resistant to common strains of potato virus Y (PVYO) but is susceptible to PVYNTN. It is moderately susceptible to pink rot, common scab, powdery scab of the tuber and early blight of the tuber, as well as to Pectobacterium soft rot and Fusarium dry rot. Highland Russet is susceptible to foliar late blight, PLRV, Root-knot nematode and corky ringspot and is moderately susceptible to PLRV net necrosis. The incidence of hollow heart in Highland Russet is low, similar to that of Ranger Russet and lower than Russet Burbank, while its blackspot bruise reaction is similar to Russet Burbank.

Last Modified: 12/22/2014
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