M. R. Henninger

Atlantic: A new potato variety with high solids, good processing quality, and resistance to pests

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.

Influence of calcium on internal heat necrosis of Atlantic potato

While Atlantic is the cultivar of choice of potato chip processors for the mid-Atlantic region, susceptibility to internal heat necrosis (IHN) greatly increases grower risk of economic loss from unsalable tubers. Yield, tuber calcium levels, and percentage of tubers with IHN of several cultivars from a common seed source were examined at two locations. The percentage of tubers with IHN were significantly higher for Atlantic while the tuber Ca concentration was lower than those of Superior. Both the percentage of tubers with IHN and tuber Ca concentration was higher in New Jersey than Virginia. Lower Ca levels were found in tubers with necrotic medullary tissue than in those without.Studies were completed in Virginia and New Jersey to evaluate the influence of Ca source, Ca rate and location within the hill as well as nitrogen rate on the onset and progression of IHN of Atlantic potato. Tuber yield was not significantly influenced by either Ca source (calcium carbonate (CaCO3) or calcium sulfate (CaSO4)) or Ca rate (0-1800 kg Ca/ha). Calcium rate had no influence on size distribution. As expected, a significantly greater percentage of large tubers were noted with delayed harvest. In a short growing season (<110 days) yield was not influenced by nitrogen rates ranging from 84 to 252 kg/ha. However, with delayed harvest, yield was increased and IHN slightly reduced with 168 or 252 kg N/ha when compared to 84 kg/ha. The influence of applied Ca on IHN varied between years, but the addition of Ca or N did not reduce IHN sufficiently to avoid out-of-grade because of internal defects. Location of applied Ca within the hill had no effect on yield, specific gravity, IHN, or tissue Ca concentrations. Slightly higher leaf Ca was found when using CaCO3 than CaSo4. The influence of Ca rate in 1987 and 1988 on leaf, periderm, or medullary Ca concentrations was not consistent. Nitrogen had no significant influence on tissue Ca levels.

Internal heat necrosis in the Midatlantic region — Influence of environment and cultural management

Commercial potato chip processors in southern and eastern U.S. refer to necrosis of the parenchyma tissue internal to the vascular ring of potato tubers as internal heat necrosis (IHN). Symptoms of IHN include round-to-irregular, tan-to-reddish brown spots or blotches that appear first toward the apical end of the tuber. Necrotic tissu6appears at or near harvest and generally in the largest tubers (76.3 cm) first. Both the color intensity and the tuber area affected increase over time (Sterrett et al., 1991a). The presence of nonpathogenic necrotic parenchyma tissue in tubers has been reported using a variety of descriptive names in potato production areas worldwide. Necrotic tissue in potato tubers of various cultivars has been described as internal rust spot (Davies and Talbot, 1989); internal browning (Ellison and Jacob, 1952; Wolcott and Ellis, 1959); physiological internal necrosis (I.arson and Albert, 1945, 1949); internal brown fleck (Novak et al., 1986), or chocolate spot (Kamal and Marroush, 1971). I_arson and Albert (1945) reported economic loss in various varieties because of necrotic tuber tissue (physiological internal necrosis) in the commercial potato crop as early as 1937. In the 1950s, Wolcott and Ellis (1959) reported varietal differences in the development of necrotic tuber tissue (internal browning). Since the release of Atlantic (Webb et al., 1979), IHN has become a serious concern for growers in most areas when Atlantic is processed into chips directly from the field. The potential for high yield and high specific gravity of Atlantic is combined with desirable tuber characteristics for chip processing. Nevertheless, Atlantic is notably more susceptible to IHN than other varieties in the same trials (Henninger eta/., 1979; Sterrett and Henninger, 1991). From a survey of commercial growers in Virginia (VA) and North Carolina (NC), Sterrett and Wilson (1990) reported that the acreage left unharvested because tubers were out of USDA no. 1 grade as a result of IHN ranged from 3.2 to 11.2% over a three-year period (1986-1988). The necrotic symptoms found in Atlantic are similar to some symptoms reported for internal brown spot (IBS) or physiological internal necrosis and to some symptoms of IHN. Like IBS, necrosis in Atlantic occurs in tubers

Belrus: A new russet skin potato variety, combining high quality, pest resistance, and adaptation to the Northeastern United States and Florida

BelRus, a new russet potato variety, is medium late in maturity and adapted primarily for the Northeastern United States and northern Florida. Tubers are long, smooth and moderately flat with a heavy russet skin. Eyes are shallow and immediately adjacent skin is, for the most part, nonrussetted in the Northeastern U.S. Industry speaks of the BelRus there as the “white eyed russet.” BelRus is slightly higher in specific gravity than ‘Russet Burbank’, has a superior flavor when baked, and yields excellent french fries and flakes. Glycoalkaloid content of BelRus is quite low, being about 2 mg/100 g fresh tissue. BelRus is immune to virus A and tuber net necrosis; highly resistant to tuber heat necrosis, northern root knot nematode (Meloidogyne hapla), and the pinkeye bacterial disease; moderately resistant to scab, Verticillium wilt, leaf roll and potato virus Y. It is not resistant to either late blight or early blight, or viruses M, S, and X. Necrotic spotting of the foliage occurs following periods of high temperature and extended drought. BelRus has demonstrated high tolerance to bruising and storage rots incurred during harvest and handling. Shrinkage in bulk storage has been minimal. BelRus is recommended to be planted at about 25 cm (10 inches) in-the-row on 90 cm (36) rows with about 215 kg (180–200 lbs/acre), N2/ha in-the-row.ResumenBelRus, una nueva variedad de papa de piel “russet”, es de maduración intermedia y adaptada al nororiente de los Estados Unidos y el norte de Florida. Los tubérculos son largos, lisos y moderadamente aplanados con una piel del tipo “russet”; de ojos superficiales con la piel adyacente inmediata al ojo, del tipo no “russet”, mayormente de ocurrencia en el noreste de los Estados Unidos. La industria la llama “russet” ojo bianco. BelRus tiene ligeramente más peso específico que “Russet Burbank”, tiene un sabor superior cuando es horneada y rinde papas fritas y hojuelas de excelente calidad. Su contenido de Glycoalcaloides es bajo (2 mg/100 g. tejido fresco). Es inmune a virus A y necrosis en net del tubérculo; altamente resisente a necrosis de tubérculo por calor, nematodo del nudo del norte (Meloidogyne hapla) y enfermedad bacteriana del ojo rosado; moderadamente resistente a la sarna (Streptomyces scabies), marchitez por Verticillium, enrollamiento de las hojas y virus Y. Es susceptible al tizón tardío y temprano, virus M, S y X. Punteado necrótico sobre el follaje ocurre luego de períodos de alta temperatura y largas sequías. Esta variedad ha demostrado alta tolerancia al daño y pudrición incurrido durante la cosecha y manipuleo de los tubérculos. Arrugamiento del tubérculo durante almacenamiento a granel es mínimo. Se recomienda sembrar esta variedad a 25 cm. (10 pulgadas) entre plantas y 90 cm. (36 pulgadas entre surcos y aplicando al surco alrededor de 215 kg (180–200 lbs/acre) de N2/ha.

Russette: A Russet-skin potato variety, combining high quality, high yields, and adaptation to the Northeastern states and Florida

Russette is a new, late maturing, russet potato variety adapted primarily for the northeastern United States and northern Florida. Tubers are oval to oblong, smooth with a medium-russet skin, and shallow eyes. Its specific gravity is similar to those of BelRus and Russet Burbank in areas of adaptation. Glycoalkaloid content is about 11 mg/100 g fresh weight. Baking quality is excellent, flesh is white, and best color of french fries is obtained from tubers stored at or above 13°C (55°F). Its long rest period makes it amenable to storage at a relatively high temperature before a chemical sprout inhibitor is needed. Russette is immune to virus A and leaf roll-induced tuber net necrosis; highly resistant to Verticillium wilt, tuber pinkeye, and tuber heat necrosis; and has good tolerance to scab, early blight, and Rhizoctonia infection of sprouts, stolon, and roots. Losses to rots and shrinkage in storage have been minimal. Russette is not resistant to viruses X, S, Y, and leaf roll and bacterial ring rot. Russette emerges to a stand about 10 days later than most varieties, however, subsequent vine growth is rapid until tuberization begins. Large-sized tubers may develop hollow heart under a late-season regime of high nitrogen and high moisture. A 22–30 cm (9″- to -12″) seed-piece spacing and 220 kg/ha (180 pounds/a) of nitrogen are recommended for production on mineral soils.ResumenRussette es una nueva variedad de papa de maduración tardia y de superficie escamada que ha sido adaptada sobre todo para la parte nordeste de los EE.UU. y el norte de Florida. Los tubérculos son entre ovalados y oblongos, lisos, con una cáscara semi-escamada y ojos no profundos. Su gravedad específica es similar a las de BelRus y Russet Burbank en las áreas de adaptación. El contenido de glicoalcaloides es aproximadamente 11 mg/ 100 g de peso fresco. Tiene una calidad excelente para ser horneada, su pulpa es blanca. El mejor color de papa frita a la francesa se obtiene de los tubérculos almacenados en 13°C (55°F) o más. Su largo período de descanso la hace tolerante al almacenamiento en una temperatura relativamente alta antes que se necesite un inhibidor quimico de brotes. Russette es inmune al virus A de la papa y a la necrosis reticulada en el tubérculo inducida por el virus del enrollamiento de las hojas de la papa; es altamente resistente a la marchitez por Verticillium, al ojo rosado del tubérculo y a la necrosis interna por efecto de alta temperatura. Tiene una buena tolerancia a la sarna, al tizón tardio y a la infección en los brotes, estolones y raíces por Rhizoctoniasis. Las pérdidas debidas a pudriciones y encogimiento durante el almacenamiento han sido minimas. Russette no es resistente a los virus X, S, Y y del enrollamiento de las hojas de la papa, ni a la pudrición anular bacteriana. La emergencia completa de Russette ocurre aproximadamente 10 días más tarde que la de la mayoría de las variedades; sin embargo, el crecimiento foliar subsiquiente es rápido hasta que se inicie la tuberización. Los tubérculos de tamaño grande pueden desarrollar corazón vacío bajo un régimen de temporada tardía de alto nitrógeno y mucha humedad. Se recomienda un espaciado de los tubérculos-semillas de 22–30 cm (9″ a 12″) y 220 kg de nitrógeno/ha (180 libras/acre) para la producción en suelos de alto contenido mineral.

Belchip: A new potato variety combining high quality, pest resistance, and wide adaptation

Belchip, a round white, widely adapted potato variety, especially useful for chips, was released by the U.S. Department of Agriculture, the Agricultural Experiment Stations of Florida, New Jersey, and Maine, and the Virginia Truck and Ornamental Research Station, Norfolk in 1978. Belchip is immune to viruses A and X and tuber net necrosis caused by the leaf roll virus; highly resistant to race O of late blight and tuber necrosis caused by high soil temperatures; and has not shown unusual susceptibility to other major potato diseases. Maturity is about 5 days later than Atlantic.Tubers of Belchip are flat round in shape with shallow eyes. Tubers may be irregular in conformation under nitrogen deficiency and water stress. Total solids content ranges from 18 percent in Florida to 23 percent in Maine. Chips made from Belchip were lighter in color than those processed from varieties currently grown along the Atlantic Seaboard. Belchip reconditions readily in 2–3 weeks from 4°C (39°F) storage.ResumenBelchip es una nueva variedad lanzada en 1978 por el Departamento de Agricultura de EE.UU. las Estaciones Experimentales Agrócolas de Florida, Nueva Jersey y Maine la Estación de Investigación en Ornamentales de Virginia, Norfolk. Esta variedad tiene una amplia adaptación y es especialmente útil para chips. Además Belchip es inmune a los virus A y X y a la necrosis en red de los tubérculos causada por el virus del enrollamiento de las hojas. Es también altamente resistente a la raza o del tizón tardio y a la necrosis de los tubérculos causada por altas temperaturas del suelo. Esta variedad no ha mostrado susceptibilidad marcada a otras enfermedades importantes de la papa. Su madurez con respecto a la de Atlantic es 5 días más tardía.Los tubérculos de Belchip son redondo achatados con ojos superficiales. Los tubérculos pueden ser irregulares en conformación bajo deficiencia de nitrógeno y condiciones adversas de humedad. Su contenido de sólidos totales fluctúa entre 18% en Florida y 23% en Maine. Los chips hechos de Belchip son de color más claro que aquellos obtenidos de variedades que se cultivan actualmente en la costa atlántica. Belchip se reacondiciona fácilmente en 2 a 3 semanas luego de aima cenajes a 4°C (39°F).

Coastal Chip: A chipping potato variety resistant to heat stress

Coastal Chip is a medium-late maturing potato chipping variety suitable for production in locations along the east coast of the United States where heat stress reduces internal quality of tubers. It yields as well as the variety Atlantic but is not as susceptible to heat necrosis. The specific gravity of Coastal Chip averages approximately 0.010 less than Atlantic at locations subject to heat stress. In the seed producing areas of Maine it’s specific gravity averages approximately 0.005 less than that of Atlantic. Tubers are round, netted-skinned, and have moderately deep stem and bud ends. Chips from Coastal Chip are slightly lighter in color than those produced by Atlantic. In mid-Atlantic states where heat stress adversely affects chip color Coastal Chip processes into chips for a slightly longer period of time after harvest than does Atlantic. Glycoalkaloid content of Coastal Chip averaged 7.9 mg/100 g fresh tissue. Sunburned (green) tubers of Coastal Chip develop purple streaks that remain following processing. Hills must be properly covered to reduce losses. Coastal Chip is resistant to race A of the golden nematode (Globodera rostochiensis) and potato virus A. It is tolerant to Verticillium wilt, more susceptible to common scab and Rhizoctonia than Atlantic and susceptible to potato virus X.CompendioCoastal Chip es una variedad de papa de maduracion semitardía, de buena calidad para fritura a la inglesa, apropiada para ser producida en lugares de la costa oriental de los Estados Unidos donde el estrés por calor reduce la calidad interna de los tubérculos. Rinde tanto como la variedad Atlantic, pero no es susceptible a la necrosis por calor. La gravedad específica de Coastal Chip promedia aproximadamente 0,010 menos que la de Atlantic en los lugares expuestos al estrés por calor. En las zonas productoras de semilla en Maine su gravedad específica promedia aproximadamente 0,005 menos que la de Atlantic. Sus tubérculos son redondos, con piel reticulada y tienen extremos basales y apicales moderadamente deprimidos. Las papas fritas de Coastal Chip son de color ligeramente más claro que aquellas producidas con Atlantic. En los estados centrales del Atlántico donde el estrés por calor afecta severamente el color de las papas fritas a la inglesa, el procesamiento de Coastal Chip, después de la cosecha, toma un tiempo ligeramente mayor de aquel registrado para Atlantic. El contenido de glicoalcaloides de Coastal Chip promedia 7,9 mg/100 g de tejido fresco. El verdeo de los tubérculos de Coastal Chip expuestos al sol desarrolla estrías de color purpura que permanecen aún después del procesamiento. Los montículos de papa deben ser cubiertos adecuadamente para reducir las pérdidas. Coastal Chip es resistente a la raza A del nematodo dorado (Gbbodera rostochiensis) y al virus A de la papa. Es tolerante a la marchitez porVerticillium, más susceptible a la sarna común y aRhizoctonia que Atlantic y susceptible al virus X de la papa.

Coastal Russet: A mid-season Russet-skinned potato cultivar

Coastal Russet (tested as B9596-2) is a clone with mid-season maturity that produces russet skin tubers that are long and slightly flattened. Tuber yields in the eastern portions of the United States have been considerably greater than for BelRus. Tubers are well-shaped, have shallow eyes, and are attractive in appearance. Tuber appearance and size make this cultivar very well suited for the tablestock market. It is not suitable for processing. Coastal Russet is highly resistant to tuber net necrosis caused by late current season infection with leafroll and is tolerant to common scab.

Influence of slitted polyethylene mulch, nitrogen rates, and trickle irrigation on potatoes

In 1974, potatoes(Solanum tuberosum L.) were grown on unmulched, clear, and black slitted polyethylene. Production and tuber specific gravity of the potatoes were determined at four nitrogen rates (0, 75, 150 and 225 lb/A) and with two varieties (Superior and Katahdin). In 1975, potatoes were grown on unmulched and clear slitted polyethylene with and without trickle irrigation. Nitrogen increased marketable yields up to 150 lb/A on the unmulched potatoes. Irrigation increased the marketable yields of potatoes on both unmulched and mulched plots. However, no advantage was found in marketable yields, specific gravities or tuber sizes of the potatoes grown on either clear or black slitted polyethylene mulch over conventional unmulched soil for the ‘Superior’ or ‘Katahdin’ varieties.ResumenEn 1974, se plantaron papas (Solanum tuberosum L.) sin “mulch” en suelos cubiertos conpolietileno claro o negro con una incisión longitudinal. La production y gravedad específica de las papas fueron determinadas a cuatro niveles de nitrógeno (0, 75, 150 y 225 lb/A) y con dos variedades (Superior y Katahdin). En 1975, las papas crecieron sin “mulch” bajo polietileno claro con y sin irrigación por goteo. El nitrógeno incrementó los rendimientos comerciables hasta 150 lb/A en las papas sin “mulch.” La irrigación incremento el rendimiento de papas comerciables tanto en las parcelas con mulch asi como en aquellas sin “mulch.” Sin embargo, no se encontró ninguna ventaja en los rendimientos comerciables, gravedad específica o tamaño de los tubérculos en las papas cultivadas bajo cubiertas de polietileno claro o negro en comparación a aquellas cultivadas en suelos convencionales sin “mulch” con las variedades “Superior” o “Katahdin.”