Umatilla Russet

This article needs additional citations for verification. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  –  ·  ·  · scholar · JSTOR (February 2012) (Learn how and when to remove this template message)

Umatilla Russet (/ˌjuːməˈtɪlə/, YOO-mə-TIL-ə) is a moderately late maturing variety of potato especially suitable for frozen french fries processing. It was jointly released by the Agricultural Experiment Station of Oregon, Idaho, and Washington and the U.S. Department of Agriculture in 1998.^[1] 'Umatilla Russet' has been equal to or better than Russet Burbank in fry color in Oregon and regional trials.^[2][3] The potato was named by the state of Oregon^[4] after the Umatilla tribe, from which the city of Umatilla also takes its name.

Characteristics[]

Botanical[]

• Tuber skin is tan color and russety-like^[1]
• Tubers are long with a tendency for tapered apical ends^[1]
• Flesh is slightly creamy^[1]
• Leaves are dark green, medium pubescence^[1]
• Few (up to 7) flowers per plant^[1]
• Flowers are light purple with a yellow-orange center cone^[1]

Agricultural[]

This section's factual accuracy is disputed. Relevant discussion may be found on Talk:Umatilla Russet. Please help to ensure that disputed statements are reliably sourced. (July 2018) (Learn how and when to remove this template message)

This section does not cite any sources. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. (July 2018) (Learn how and when to remove this template message)

• Less susceptible to Verticillium wilt
• Less susceptible to net necrosis
• Resistant to Potato virus X (PVX)
• Expresses foliar symptoms of Potato virus Y (PVY)
• Less susceptible to tuber infection and decay caused by Phytophthora infestans
• More susceptible to blackspot and shutter bruise
• Less susceptible to hollow heart, brown center, growth cracks and sugar ends

References[]