Atlantic: a new potato variety with high solids, good processing quality, and resistance to pests
1978
Webb, R.E. | Wilson, D.R. | Shumaker, J.R. | Graves, B. | Henninger, M.R. | Watts, J. | Frank, J.A. | Murphy, H.J.
Atlantic is a medium late maturing var. which has been shown to have the following characteristics: tolerance to scab and Verticillium wilt; high yields of attractive tubers; resistance to the bacterial disease pink eye; high solids content; excellent chip and French fry quality and acceptable fresh market quality. It is low in total glycoalkaloids. It was evaluated for yield, sp. gr., and chipping quality from 1973 through 1975 in replicated trials with locally adapted var. Compared with locally adapted var. grown in Florida, Virginia, New Jersey and Maine, Atlantic excelled in TS content. It contained 24.4% more TS than Sebago in Florida, 14.8% more than Pungo in Virginia, 14.9% more than Superior in New Jersey and 18.1% more than Superior and Katahdin in Maine. Mean chip colour scores were better for Atlantic than for locally adapted var. grown in Florida, New Jersey, and Maine. It produced excellent chips when either processed within 2 wk of harvest and then held at ambient air temp. for 6 wk or held in 4°C temp. storage and then reconditioned at 21°C for 14 days. The baking quality of Atlantic was rated acceptable.
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