TerraRossa: A Mid-Season Specialty Potato with Red Flesh and Skin and Resistance to Common Scab and Golden Cyst Nematode View Full Text


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Article Info

DATE

2018-10

AUTHORS

C. C. Shock, C. R. Brown, V. Sathuvalli, B. A. Charlton, S. Yilma, D. C. Hane, R. Quick, K. A. Rykbost, S. R. James, A. R. Mosley, E. B. G. Feibert, J. L. Whitworth, R. G. Novy, J. C. Stark, M. J. Pavek, N. R. Knowles, D. A. Navarre, J. C. Miller, D. G. Holm, S. S. Jayanty, J. Debons, M. I. Vales, X. Wang, L. L. Hamlin

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. More... »

PAGES

597-605

References to SciGraph publications

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    http://scigraph.springernature.com/pub.10.1007/s12230-018-9667-8

    DOI

    http://dx.doi.org/10.1007/s12230-018-9667-8

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    https://app.dimensions.ai/details/publication/pub.1105291185


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