Amey: A multipurpose, russet-skinned potato cultivar for the Eastern United States
作者:K. G. Haynes、G. A. Porter、B. J. Christ、R. W. Goth、K. O. DeLong、D. E. Halseth、J. B. Sieczka、M. R. Henninger、S. B. Sterrett、G. C. Yencho、R. E. Webb
DOI:10.1007/bf02883542
日期:2001.5
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 bench by 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 milt. It is susceptible to potato leafroll virus, late blight, and early blight.