Sage Russet: a New High Yielding Russet Potato Variety with Cold-Sweetening Resistance, High Vitamin C and Protein Contents and Excellent Fresh Pack and Processing Potential
2017
Yilma, S. | Charlton, B. A. | Shock, C. C. | Hane, D. C. | James, S. R. | Mosley, A. R. | Rykbost, K. A. | Feibert, E. B. G. | Knowles, N. R. | Pavek, M. J. | Stark, J. C. | Novy, R. G. | Whitworth, J. L. | Pavek, J. J. | Corsini, D. L. | Brandt, T. L. | Olsen, N. | Brown, C. R. | Vales, M. I. | Sathuvalli, V.
Sage Russet was released in 2009 by Oregon State University, in cooperation with the USDA-ARS and the Agricultural Experiment Stations of Idaho and Washington. It is a product of the Northwest Potato Variety (Tri-State) Development Program. Sage Russet has a medium-early maturity and produces long, somewhat flattened tubers with medium russeting of the skin. Total yields of Sage Russet are similar to those of Russet Burbank and Ranger Russet, but are significantly higher than those of Russet Norkotah. Sage Russet has significantly higher U.S. No.1 yields than Russet Burbank, Russet Norkotah, and Ranger Russet. It can be grown as an early or late crop with high U.S. No.1 yields and minimal internal defects. It achieved very high merit scores in processing and fresh market in Western Regional trials and can be considered for both markets. Sage Russet has a medium to high fertility requirements with high nitrogen use efficiency and medium storage capability. Sage Russet has moderate specific gravity and produces lighter fry color than the industry standard varieties. The color of fried strips following tuber storage at 4.4 °C and 7.2 °C is significantly lighter for Sage Russet than the control varieties, indicating good cold sweetening resistance. Chemical analyses have shown that Sage Russet has higher protein and vitamin C content than control varieties. Sage Russet is moderately resistant to early dying, early blight, and common scab, is resistant to tuber late blight, but susceptible to Fusarium wilt and is prone to shatter bruise.
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