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- Title
TerraRossa: A Mid-Season Specialty Potato with Red Flesh and Skin and Resistance to Common Scab and Golden Cyst Nematode.
- Authors
Feibert, E. B. G.; Shock, C. C.; Holm, D. G.; Jayanty, S. S.; Debons, J.; Wang, X.; Hamlin, L. L.; Yilma, S.; James, S. R.; Mosley, A. R.; Sathuvalli, V.; Vales, M. I.; Brown, C. R.; Quick, R.; Navarre, D. A.; Hane, D. C.; Charlton, B. A.; Rykbost, K. A.; Whitworth, J. L.; Novy, R. G.
- Abstract
TerraRossa (POR01PG20-12) is a mid-season specialty potato, released by Oregon State University, and is a product of the Northwest Potato Variety (Tri-State) Development Program. This cultivar is unique among commercially available potato cultivars in that plants produce small- to medium-sized smooth, oblong- to long-shaped tubers with red skin and red flesh. Total tuber yields of TerraRossa are similar to Dark Red Norland and less than Red La Soda. Average tuber size (136 g) is less than both of the comparison cultivars, reflecting inherent differences in tuber size distribution. TerraRossa tubers have total antioxidant levels higher than traditional white fresh varieties and comparable to the All Blue purple potato, known for its high antioxidant levels. Sensory evaluations of TerraRossa tubers indicated that it has good culinary attributes following boiling, baking, and microwaving. Potato chips made from TerraRossa tubers retained their unique red color, which represents a novelty in the chipping industry. TerraRossa could be a good candidate for the organic sector due to its tolerance to common scab (Streptomyces scabies) and tuber late blight (Phytophthora infestans) and its resistance to golden cyst nematode (Globodera rostochiensis). Due to its high yields, high chipping quality, good culinary properties, high antioxidant content and disease resistance, TerraRossa is a good candidate for opening new specialty type markets, adding diversity to the marketplace.
- Subjects
POTATO growing; POTATO disease &; pest resistance; POTATO scab; NEMATODE diseases of plants; METRIBUZIN
- Publication
American Journal of Potato Research, 2018, Vol 95, Issue 5, p597
- ISSN
1099-209X
- Publication type
Article
- DOI
10.1007/s12230-018-9667-8