Amey is a late-maturing, russet-skinned, white-fleshed potato cultivar that yields more than Russet Burbank in most eastern United States potato production areas. Tubers of Amey are mostly oblong, occasionally long, with an evenly russetted skin. Tubers of Amey are smoother, more attractive, and have a much lower incidence of external defects than Russet Burbank. The specific gravity of Amey is equal to or greater than the specific gravity of Russet Burbank. French fries produced from Amey are lighter than or equal in color to those produced from Russet Burbank; however, tubers are frequently not long enough to satisfy the french fry industry. Baking and taste quality of Amey are excellent, and it has potential as a fresh market potato. Amey is resistant to race Ro1 of the golden nematode, powdery scab, and common scab. It is moderately susceptible to Verticillium wilt. It is susceptible to potato leafroll virus, late blight, and early blight.
All Science Journal Classification (ASJC) codes
- Agronomy and Crop Science