Potato Varieties: Russets
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AC STAMPEDE RUSSET (TAXV675-27) - Tubers are "oblong; russetted brown skin; shallow eyes, intermediate in number, evenly distributed; not prominent eyebrows; white flesh.... High yielding variety of attractive appearance; medium number of tubers per plant, very uniform in size; low level of internal and external defects; good storability; medium dormancy period; high specific gravity." Released in 1998 by Ag Canada and Texas A&M. See also: Lynch et al., Am. J. Potato Res. 77:241-244 (2000).
ACADIA RUSSET - Tubers are "oblong, slightly flattened lengthwise; lightly netted creamy buff skin; few, very shallow eyes; creamy white flesh.... High yielding, attractive appearance, skin sets after topkilling, susceptible to skinning at harvest, very short dormancy period, grades well with few culls, suitable for the count-box trade. High total solids." Released in by Ag Canada NB. See also: Tarn and Young, Am. Potato J. 60:925-931 (1983).
ALASKA RUSSET - "low yield of long, russet tubers; late maturity, good for tablestock, medium solids. Resistance: common scab, susceptible to shatter cracking." Released in 1964. See: Am. Potato J. 41:137-139 (1964).
ALPINE RUSSET (A9305-10) - "This russet selection has shown tremendous potential for long term storage, comparable to Russet Burbank, and it has resistance to scab and moderate resistance to dry rot. It has a high early yield with large percentage of US No.1 tubers. It is both good as an early processing variety and good for early fresh pack. Its weaknesses include a light russet skin and susceptibility to PVY."
ALTA RUSSET - "an early-maturing cultivar, with high yield and excellent processing quality (fry color and dry matter) coupled with a tuber size and shape profile ideal for the manufacture of wedge-cut french fries." See also: "Alta Russet: An Early-Maturing, High-Quality Russet Cultivar for Wedge-Cut French Fry Production" (Am. J. Potato Res. 81:195-202 ).
ALTURAS - "A late-maturing, very high yielding selection with oblong, lightly russetted tubers. It was selected for dehydration purposes but should also be useful for french fry processing and possibly fresh market" (spudseed.com). Released in the Pacific Northwest in 2002. See also: "Alturas: A multi-purpose, russet potato cultivar with high yield and tuber specific gravity" (Am. J. Potato Res. 80:295-302 ); Agricultural Research; CFIA.
AMEY (B-9922-11) - "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." See also: Am. J. Potato Res. 78:175-181 (2001).
AMISK RANGER - A clonal variant of Ranger Russet grown on Canadian central plains; more resistant to verticillium and fusarium and slightly higher yields than Ranger Russet. See also: Am. Potato J. 72:185-189, "Amisk: A Clonal Variant of Ranger Russet" by Lynch et al. Also known as Ranger Amisk.
BANNOCK RUSSET - Developed for growers in the Pacific Northwest, released in 1999; all-purpose russet with good processing qualities. See also: Colorado Potato; Am. J. Potato Res. 79:147-153 (2002), "Cultural Management of Bannock Russet Potatoes."
BELRUS - "Tubers are long and slightly flattened, with shallow, well-distributed eyes. Skin is heavily russeted except immediately adjacent to the eyes which may not be russeted. Tuber flesh is cream in color." Adapted to growing conditions of Northeast U.S. and northern Florida.
BLAZER RUSSET (A8893-1) - "Oblong russet, mid-early maturity, dual purpose." A USDA-ARS article says, "Versatile and delicious, Blazer Russet potato is one of the newest graduates of the potato-breeding program of university and Agricultural Research Service scientists in the Pacific and Intermountain West. This potato is well-suited for fresh-market sale or for potato processors to make into frozen potato products."
BUTTE - Tubers are "long, ends rounded, smooth; tannish brown skin, medium light russet with fine pattern; shallow eyes, evenly distributed, becoming pink when exposed to light; white flesh.... High yielding variety; tubers detach easily from stolons; resistant to hollow heart; very resistant to injuries due to the herbicide metribuzin; fair storability, medium dormancy period; high specific gravity." Primary uses: Boiling, baking, French frying if fresh.
CENTURY RUSSET - "Tubers are long and cylindrical to slightly flattened. Skin is lightly and uniformly russeted. Eyes medium-shallow with a distinct eyebrow, moderate in number and evenly distributed." Suitable for freshmarket. See also: CFIA; Colorado Potato; "Cultural Management of Century Russet Potatoes"; Am. J. Potato Res. 77:161-166 (2000).
CHINOOK - Released by New Brunswick in 1965, a lightly russeted, white-fleshed variety with resistance to common scab. See also: Am. Potato J. 43:1-5 (1966).
CLASSIC RUSSET (A95109-1) - "an early-maturing, russeted clone that produces a high percentage of U.S. No. 1 tubers. Its attractive tubers make it very suitable for use by the fresh-pack industry and could also be used as an early processor [...] resistant to external and internal tuber defects and is resistant to common scab. A95109-1 also has moderate resistance to Verticillium wilt and dry rot. Weakness include lower specific gravity and some shatter bruise was noted."
CLEARWATER RUSSET (AOA95154-1) - Medium-late maturing, oblong-long tubers, medium-russet skin. Excellent fry color out of storage. Suitable for both processing and fresh market usage.
COASTAL RUSSET - Tubers are " oblong to long, smooth; medium russetted tan skin; shallow eyes, evenly distributed; white flesh.... High yielding variety, early tuber set. Highly resistant to hollow heart and net necrosis caused by leaf roll. Good storability; short to medium dormancy period; medium specific gravity." Primary uses: boiling and baking.
CRESTONE RUSSET - Early fresh-market russet, low solids. Oblong-long, slightly flattened tubers, shallow eyes, white flesh. "Crestone is an early-maturing fresh market potato released in 1993 by Colorado State University."
DEFENDER (A90586-11) - a 1990 cross between KSA195-90 and Ranger Russet. "Released in 2004, Defender is high yielding, lightly russeted, and most notable for having foliar and tuber resistance to late blight infection...suitable for processing into french fries and other frozen potato products directly from the field or from short term storage. Defender is very high yielding and may also be used for fresh markets." See also: Am. J. Potato Res. 83:9-19 (2006); "French Fries, Research and the Economy" by James Zuiches.
FREEDOM RUSSET (W1836-3RUS) - Tubers are blocky in shape and carry a medium dark netting similar to Goldrush. Eye depth can be slightly greater than Goldrush in some environments. Maturity is medium-late.
FREMONT RUSSET - A medium yielding, medium-late maturing, fresh market russet cultivar with medium specific gravity, smooth, oblong to long tubers and excellent late season storage capabilities.
FRONTIER RUSSET - Lightly russeted, long to oblong tubers; suitable for fresh baking and French frying. Adapted to Pacific Northwest growing conditions. In U.S. Northeast, described as "Early season. Oblong, smooth tubers with slightly russeted skin and dry, mealy, white flesh. Excellent storage. Good resistance to scab." See also: CFIA; Pavek et al., Am. Potato J. 68:525-532 (1991).
GEM RUSSET - Attractive Pacific Northwest all-purpose Russet. Very smooth tubers with good processing characteristics and excellent fresh-market quality. See also University of Idaho storage management; Am. J. Potato Res. 79:25-32 (2002).
GOLDRUSH - Hollow-heart resistant; oblong/blocky to long, russet-skinned, very white flesh, primarily for fresh market. "Mid-season. Oblong to long tubers with well-russeted skin and medium-dry, white flesh. Fair storage. Very resistant to drought and common scab, verticillium, black spot bruising and hollow heart. Large upright vine." "Goldrush generally produces smooth tubers with few external and internal defects, although they can be variable in shape. Under non-irrigated conditions, U.S. No. 1 yields were comparable to Russet Norkotah, but substantially higher than that of Russet Burbank." Primary use: Fresh market, boiling, baking, French frying. See also: North Dakota; CFIA; Johansen et al. in Am. Potato J. 71:809-816.
HAMPTON - "Mid- to late-season general purpose fresh market variety. Large plants bear round, shallow-eyed, buff-skinned, white-fleshed tubers. Resistant to golden nematode, verticillium wilt. Susceptible to scab, late blight, growth cracks." See also: Plaisted et al., in Am. J. Potato Res. 62(9):455-457.
HIGHLAND RUSSET (A9045-7) - "a mid to late season variety notable for its high yield of uniform, oblong-long, lightly-russetted tubers. This variety has moderately high specific gravity and resistances to sugar ends, tuber malformations and most internal and external defects. It also has reasonably good resistance to Verticillium wilt and PVY."
HILITE RUSSET - "Tubers are smooth, oblong to long, with a medium to heavy russet.... uniform in size with a good pack-out percentage and good baking and frying quality out of the field." See also: CFIA.
INNOVATOR - Tubers are "long oblong, large to very large; russetted tan coloured skin; shallow eyes, evenly distributed; slightly to moderately prominent eyebrows; pale yellow to yellowish-white flesh.... High yielding variety, uniform in grading. Rather good resistance to internal bruising. Medium to high dry matter content." Primary uses: fresh chipping. See also: HZPC; Potatoes Netherlands.
KEYSTONE RUSSET - High-yielding fresh market russet; oblong to long tubers with shallow eyes concentrated at the bud end. Not intended for processing because of low solids and high sugar.
KLAMATH RUSSET - Attractive, high-yielding fresh market russet. "Klamath Russet, tested as AO85165-1, was selected in 1987 at Powell Butte, Oregon from a cross between R. Norkotah and A79172-6 performed by Dr. J.J. Pavek, USDA-ARS, Aberdeen, Idaho in 1985.... Klamath Russet consistently produces higher total yields and much higher yields of U.S. No. 1’s than either Russet Burbank or Russet Norkotah. Klamath Russet is suitable for fresh market use only. High reducing sugars and low starch content prohibit use for processing." See also: Am. J. Potato Res. 78:377-382 (2001).
KRANTZ - "Tubers are oblong to slightly blocky, russet-skinned, with shallow eyes, white flesh and short dormancy. Tuber bulking occurs early." Primary use: Fresh market, baking, boiling, and French frying. See also: CFIA.
LEMHI RUSSET - medium to high yield; oblong to long tubers; medium to heavy netted skins' excellent for baking and French fries.
MARCY (NY112) - "an especially attractive, netted, chip-stock potato with good yield" (NC State 2003 Potato Breeding Report) "with resistance to common scab and the golden nematode." See: Am. J. Potato Res. 83:189-194.
MCINTYRE - Tubers are "oblong, slightly flattened; slightly russetted, creamy white skin with purple shadings, predominant purpling around seed end; medium-deep eyes, numerous, with occasionnal light purple shading; eyebrows purple tinged, moderately prominent, almost straight; light cream flesh, tinged purple particularly at seed end.... Medium yielding variety; good storability; high specific gravity." Primary uses: baking and boiling.
MILLENNIUM RUSSET - "...yields long, russet-skinned and white-fleshed tubers with medium-late maturity." See also: "Millennium Russet: A Dual Purpose Russet Potato Variety" (Am. J. Potato Res. 82:211-220 ).
NOOKSACK - "Tubers are oblong to long and flattened. Skin is heavily and uniformly russeted. Eyes are shallow, few and unevenly distributed.... well suited for frozen French fry production but can also be used in the fresh market." See also: CFIA.
OWYHEE RUSSET (AO96160-3) - "a medium to late maturing selection from Oregon with medium yields and long, medium heavily russetted tubers. It has good specific gravity, excellent fry color from storage and an attractive tuber with high counts of US No.1. It is resistant to common scab and has moderate resistant to Verticillium wilt. This clone’s main weaknesses are a medium overall yield and susceptibility to net necrosis and vascular discoloration."
PACIFIC RUSSET - An early maturing, high yielding russet potato for the table market; developed in Canada. See also: "Pacific Russet: An Early Maturing, Attractive Russet Cultivar with Excellent Culinary Quality" (Am. J. Potato Res. 81:235-242 ).
PALISADE RUSSET - "Palisade Russet (A97066-42LB) is notable for having resistance to foliar and tuber late blight caused by Phytophthora infestans, as well as Verticillium wilt, black dot, and pink rot, and has a moderate level of resistance to tuber net necrosis, PVY, and early blight of both the foliage and tuber.
PERIBONKA - Tubers are "oblong; russetted brown skin; shallow eyes, moderately numerous, predominantly apical; eyebrows slightly prominent; creamy white flesh.... High yielding variety; produce big tubers of attractive appearance and thick skin; moderately resistant to bruising, hollow heart, brown heart and vascular net necrosis; highly resistant to second growth; medium high dry matter content; medium dormancy period (7 months)." Primary uses: boiling, French frying, and baking.
PREMIER RUSSET (A 93157-6LS) - "A mid to late season variety notable for its high yield of oblong-long, medium russeted tubers, high specific gravity, excellent fry color from cold storage and resistances to sugar ends, tuber malformations and most internal and external defects."
RANGER RUSSET - Medium-to-high yielding long russet, similar in appearance to Russet Burbank. Tubers slightly flattened, eyes of medium depth, intermediate in number; medium russet skin. Medium to high yields with a high proportion of U.S. No. 1's. High solids, medium sugar content from normal 45°F storage. Susceptible to off-shapes, growth cracks, blackspot bruise; much more susceptible than Russet Burbank to tuber decay from late blight. Used for both fresh market and processing either directly from the field or from storage. Primary uses: baking and fresh French frying. See also: PAA; CFIA; Pavek et al., Am. Potato J. 69:483-488 (1992).
REEVES KINGPIN (AF1753-16) - "a high-yielding mid-season potato variety suitable for fry processing"; also has fresh-market potential. Developed by the University of Maine. See: Am. J. Potato Res. 83:141-147.
RIO GRANDE RUSSET (AC 89536-5) - A "medium to late maturing, oblong to long russet" released by Colorado State University. Primary use: fresh market.
RUSSET BAKE-KING - a sport of Bake-King discovered in 1990. See also: Lawrence et al. in Am. Potato J. 71:127-129.
RUSSET BURBANK - The leading U.S. variety, R. Burbank accounts for almost 40% of the total U.S. acreage. Tubers are long, uniformly russeted and show numerous eyes of medium depth. Russet Burbank produces medium to high total yields but a very low percentage of U.S. No. 1 tubers. It is late maturing, has a long dormancy, and stores extremely well. Starch and sugar contents are medium compared to other processing varieties. Common defects include second growth, growth cracks, internal brown spot, sugar ends, hollow heart, and blackspot bruise. Russet Burbank is widely used for processing both directly from the field and from storage. Primary uses: boiling, baking, chipping, and French frying. See also: CFIA; Potatoes Netherlands. Also known as Idaho Potato.
RUSSET LEGEND - See "Russet Legend: a Full Season Long Russet for Processing and Fresh Market Use" (Am. J. Potato Res. 77:77-82 ); S. Thompson and R. Davidson, Russet Legend profile, 1998.
RUSSET NORKOTAH - Russet Norkotah is by far the leading Oregon variety for early fresh market. It is also marketed from storage in the Klamath Basin. It produces medium to low yields with a very high proportion of U.S. No. 1 tubers. Appearance is outstanding; tubers are oblong and smoothly-shaped with uniform russeting. Eyes tend to be shallow but prominent because of reduced russeting in the immediate vicinity. It is very susceptible to early-dying and benefits significantly from the use of early-generation seed. Compared to Russet Burbank and most other varieties, it is extremely susceptible to late blight tuber decay. Russet Norkotah is not desirable for processing because of low solids (starch) and high sugar content. Primary uses: baking. See also:CFIA; "Russet Norkotah: Management Profile"; "Russet Norkotah Strains" (Nebraska).
RUSSET NUGGET - "Russet Nugget was selected in Colorado from a Texas cross of Krantz x AND71609-1. It was tested as TC582-1 and was released by the Colorado and Texas Experiment Stations in 1989.... Russet Nugget is late maturing and produces a medium to high yield of high quality, russeted tubers. It is well suited for both the frozen processing and fresh markets.... Tubers have a heavily, and uniformly, russeted skin and white flesh. They have an oblong, slightly flattened shape. Eyes are shallow, moderate in number and well-distributed. Dormancy is medium." See also: Holm et al., Am. Potato J. 69:331-336 (1992).
SAGE RUSSET (AO96164-1) -"It has a medium-early maturity and produces long, somewhat flattened tubers with medium russeting. Total yields of Sage Russet equal those of Russet Burbank, and Ranger Russet. Percent U.S. No. 1 tuber yields equal those of Ranger Russet and Russet Norkotah. Sage Russet has moderate specific gravity, and produces lighter fry color than Russet Burbank. Internal defects are minimal.
SHEPODY - Long, flattened, white-skinned tubers (considered a long white). Eyes shallow, intermediate in number. Medium early in maturity. Medium yields with an average to high percentage of No. 1 tubers. Susceptible to off-shapes, scab, harvest injury. Medium to low solids, high sugar after 45° F storage. Used almost exclusively for out-of-field processing into frozen french-fried products. See also: Nebraska; PAA; CFIA; Science and Technology for Canadians. Initial release publication: Young et al.,1983. Am. Potato J. 60:109-113.
SIERRA GOLD (TX1523-1RU/Y) - Tubers are "Slightly flattened, smooth, oval tubers with light uniform russet skin but much lighter than Russet Norkotah. Net is fine to medium. Eyes are shallow and distributed more heavily near the apical end. Eyebrows are slightly prominent. Yellow flesh is similar to Yukon Gold. Total glycoalkoloids are low.... Excellent for tablestock, especially microwaved. Reported to be superior to Yukon Gold in french fry color and combined sensory scores." See also: Am. J. Potato Res. 82:369-378 (2003); Discovery Gardens.
SILVERTON RUSSET - "Silverton Russet is a high yielding, medium maturing, medium russet-skinned, dual-purpose cultivar." See S. Thompson and R. Davidson, Silverton Russet profile, 1999.
SNOWDEN - Tubers are "round to oval, slightly flattened; buff skin, slightly netted; eyes medium shallow; white flesh.... High yielding variety that produce a high tuber set with a large number of smaller tubers if spacing is too close. A spacing of 30 to 38 cm (12 to 15 inches) is recommended. It responds well to nitrogen fertilization and needs high levels of moisture. High specific gravity, good storage quality and short dormancy. Moderately susceptible to bruising." Primary use: Chipping. See also: Nebraska; PAA. First published description was by Peloquin et al. in the newsletter Nebraska Potato Eyes 6:1, Spring, 1994.
SUMMIT RUSSET (A84118-3) - "In comparative trials in Idaho, Oregon, and Washington, Summit Russet has produced total tuber yields similar to or less than for Russet Burbank but it produced higher yields and percentages of U.S. No. 1 tubers than Russet Burbank in all regions of the Northwest. In quality evaluations, tubers had much higher tuber solids (specific gravity) than did those of Russet Burbank. It also produced better fry color following storage at both 40 and 45°F." See also: "Storage Management for Summit Russet Potatoes" by Brandt et al.
SUNRISE - Tubers are "round to oblong, moderatly smooth; netted buff skin; medium deep eyes, evenly distributed; white flesh.... High yielding variety; tubers bulk rapidly; susceptible to pressure bruising; good storability; high specific gravity." Skin is splotched with red. Primary use: Early fresh market and chipping.
TETON RUSSET (A0008-1TE) - "Teton Russet is a cross between Blazer Russet and Classic Russet. The tubers are oblong with moderate russet, good skin and shallow eyes."
TRENT - Tubers are "round to oblong, medium large, moderately flattened; slightly flaked to lightly netted buff skin; shallow eyes; creamy white flesh.... Medium to high yielding variety, tubers size fairly early. Suitable for processing and the table stock market, stores well. High total solids." Boiling, baking, chipping, French frying, fresh market.
UMATILLA RUSSET - Umatilla Russet produces good yields of smooth, oblong russet tubers which process extremely well because of low sugar and high starch content. It has shown good resistance to late blight tuber decay and net necrosis from potato leafroll virus. Umatilla stores moderately well but has a shorter dormancy than Russet Burbank. Rough handling of immature tubers during harvest can cause notable dry rot infection. See also: CFIA; Am. J. Potato Res. 77:83-87 (2000).
WALLOWA RUSSET (AO87277-6) - A high-yield russet suitable for the processing market. See also: "Wallowa Russet: A full season long Russet for processing and fresh market" (Am. J. Potato Res. 80:289-294 ).
WESTERN RUSSET (A7961-1) - "Western Russet is a product of the cooperative USDA/ARS, University of Idaho breeding program in Aberdeen. It resulted from a 1979 cross between A68113-4 and Belrus.... [It is] a medium to high yielding variety with oblong medium-russeted tubers." See: Am. J. Potato Res. 83:161-170.