Potato

“Mega Chip” (W1201), an Early Bulking, White Potato for Chipping

A team of UW-Madison researchers has developed a superior white potato variety for chipping, called “Mega Chip.” This variety shows good chip color when processed from the field and maintains its color through five months storage at 48 degrees Fahrenheit. It also exhibits greater resistance to common scab, a major potato disease, than the leading variety Snowden. The round-oval tubers have white, slightly netted skin and white flesh. This variety also has high specific gravity and low sugar content.

BENEFITS:

Displays early bulking for chipping from the field

Stores well through five months storage at 48 degrees Fahrenheit

Shows increased resistance to common scab

Has higher specific gravity than current varieties

Produces medium- to large-sized tubers

 

Inventors: Jiming Jiang, Horia I. Groza, Bryan D. Bowen, Stanley J. Peloquin, Donald Kichefski

Source: http://warf.wisc.edu/, WARF: P01300US

 

 

“Millennium Russet” (W1348), a Long Russet Potato Line

The inventors have now developed a line of dual-purpose potatoes, called “Millennium Russet,” which results in a long russet potato. A dual-purpose potato superior to Russet Burbank would be valuable to the fresh potato and french fry markets. Under Wisconsin conditions, this new line represents a significant improvement over the Russet Burbank variety. The line yields long, russet-skinned and white-fleshed tubers with medium-late maturity.

BENEFITS:

Good french fry quality

Better tuber shape than Russet Burbank

Better tuber length index than Russet Burbank

More resistant to Rhizoctonia than Russet Burbank

Better fry color after cold storage than Russet Burbank

Better specific gravity than Russet Burbank

Tuber appearance is uniform in shape, eye depth, russet skin and white flesh

Highly uniform and stable genetic structure

 

Inventors: Jiming Jiang, Bryan D. Bowen, Horia I. Groza, Stanley J. Peloquin, Donald Kichefski

Source: http://warf.wisc.edu/, WARF: P99042US

 

 

“Villetta Rose” (W2275-3R), a Red Skin Potato Line for Fresh Market and Canning

A team of UW-Madison researchers has developed a new red skin potato line, called “Villetta Rose,” for fresh market, canning, and gourmet use (steamers). This variety has medium-late maturity and is particularly well-suited for canning. It has high tuber set; a uniform, round tuber shape; smooth, shallow eyes; uniform tuber size; good skin set; dark-red color at harvest; and white flesh. The tubers have a very attractive appearance. They are somewhat smaller than comparable varieties and the yield is in the medium range.

BENEFITS:

Superior to other commercial varieties for canning

Suitable for canning, fresh market and gourmet use

Attractive appearance

Tubers display uniform size and shape

 

Inventors: Jiming Jiang, Horia I. Groza, Bryan D. Bowen

Source: http://warf.wisc.edu/, WARF: P03160US

 

 

“White Pearl” (W-1355-1), a Chipping Potato for Cold Storage Conditions

This plant variety is a new potato line for chipping, called “White Pearl,” which holds outstanding potential for long-term storage at temperatures below the current industry level. Chipping quality can be maintained during storage for up to nine months at 42 degrees Fahrenheit. Tubers have light netted skin and white flesh and are very uniform with a medium-size profile. The variety also exhibits medium-late to late vine maturity, medium yields, and medium solids.

BENEFITS:

Displays excellent chip color following nine months of cold storage

Shows uniform shape, eye depth, skin color and flesh color

Produces tubers of highly uniform size

 

Inventors: Jiming Jiang, Horia I. Groza, Bryan D. Bowen

Source: http://warf.wisc.edu/, WARF: P00343US

 

 

“Freedom Russet” (W1836-3rus): A Dual Purpose Russet

A team of UW-Madison plant breeders has created a new, dual purpose (process/fresh market) russet potato that is adapted to the short season conditions of central Wisconsin. This variety, ‘W 1836-3rus,’ has long, blocky, russet tubers with light eye spots and an attractive appearance. W 1836-3rus also has medium-late vine maturity.

BENEFITS:

Yields are superior or comparable to similar varieties

Exhibits superior tuber bulking rate when harvested at 120 days

Highly resistant to Verticillium wilt (a component of early drying syndrome)

Resistant to most strains of common scab
Inventors: Jiming Jiang, Horia I. Groza, Bryan D. Bowen

Source: http://warf.wisc.edu/, WARF: P00244US

 

 

“Red Companion” (W1100-R) Potato Line

The fresh red potato market represents 10 to 15 percent of the total Wisconsin potato market. The inventors have developed a new fresh market red potato variety, called W1100-R or “Red Companion.” This line yields tubers that are large, red-skinned, white-fleshed, and round-oval in shape. Red Companion shows better yield, fewer internal defects, better chip color, higher solids (allowing frying and baking), and greater resistance to blight than the most similar current variety, Dark Red Norland.

BENEFITS:

Intense and stable red skin color

Attractive tuber shape

White flesh

Low incidence of internal defects

Medium yield capacity

77 percent of harvested potatoes are over two inches in diameter

Stores well

Tuber appearance is uniform in shape, eye depth, russet skin and white flesh

Highly uniform and stable genetic structure

 

Inventors: Donald Kichefski, Bryan D. Bowen, Stanley J. Peloquin

Source: http://warf.wisc.edu/, WARF: P96066US

 

 

“Red Pearl” (W84-75R) Potato Line

A specialty market for small tubers less than 1 7/8 inches in diameter is a new and growing area in the restaurant food industry. The inventors have developed a red potato line, called W84-75R or “Red Pearl,” which is targeted toward this specialty market. This potato line consistently produces uniform tubers with a round-oval shape, deep red skin, and white flesh. In addition, the line produces yields in which 50 to 70 percent of the tubers are less than 1 7/8 inches in diameter. The vines and tubers of Red Pearl mature midseason.

BENEFITS:

Useful for gourmet dishes in restaurants

Tuber appearance is uniform in shape, eye depth, russet skin and white flesh

Yields high proportion of small potatoes

Highly uniform and stable genetic structure

 

Inventors: Bryan D. Bowen, Donald Kichefski, Stanley J. Peloquin

Source: http://warf.wisc.edu/, WARF: P97024US

 

 

W1386: A High-Yield Chipstock Potato with Excellent Specific Gravity and Long-Term Storage Potential
This invention provides W1386, a potato variety well suited for potato chip processing. W1386 is a round/oval, white-skinned potato.

BENEFITS:

Good tuber size

High yield

Excellent specific gravity

Superior fry color in comparison to leading varieties after nine months of storage

 

Inventors: Jiming Jiang, Horia I. Groza, Bryan D. Bowen

Source: http://warf.wisc.edu/, WARF: P05356US