Coastal Chip: A chipping potato variety resistant to heat stress

K. G. Haynes, R. W. Goth, S. B. Sterrett, Barbara Jane Christ, D. E. Halseth, G. A. Porter, M. R. Henninger, D. R. Wilson, R. E. Webb, D. F. Hammond, R. Moore, F. L. Haynes, S. Arrendell, M. J. Wannamaker, S. L. Sinden

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)515-523
Number of pages9
JournalAmerican Potato Journal
Volume69
Issue number8
DOIs
StatePublished - Jan 1 1992

All Science Journal Classification (ASJC) codes

  • Plant Science

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