Somerset: A new chipping potato variety

R. H. True, A. F. Reeves, R. V. Akeley, H. J. Murphy, G. A. Porter, R. H. Cole, J. Watts, B. J. Christ, F. E. Manzer

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3 Scopus citations

Abstract

The Somerset potato variety is a medium-maturing variety with attractive, round to oblong, white-skinned, white-fleshed tubers with shallow eyes. Its major use is expected to be as a chipping variety in areas where potatoes are stored for some length of time, since its sugar content is lower than most varieties during storage, and it can be chipped after six months in storage. Somerset does not show the net necrosis caused by potato leafroll virus, and is immune to race 0 of Phytophthora infestans (late blight). Somerset is also moderately resistant to infection by Alternaria solani (early blight), and is only moderately susceptible to Verticillium wilt. Somerset is more susceptible to both common and acid scab than Superior, but less susceptible than Kennebec and Katahdin. It also has shown susceptibility to skinning and shatter bruise, but does not have a strong blackspot bruise reaction.

Original languageEnglish (US)
Pages (from-to)153-161
Number of pages9
JournalAmerican Potato Journal
Volume67
Issue number3
DOIs
StatePublished - Mar 1990

All Science Journal Classification (ASJC) codes

  • Plant Science

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    True, R. H., Reeves, A. F., Akeley, R. V., Murphy, H. J., Porter, G. A., Cole, R. H., Watts, J., Christ, B. J., & Manzer, F. E. (1990). Somerset: A new chipping potato variety. American Potato Journal, 67(3), 153-161. https://doi.org/10.1007/BF02987068