Monticello: A mid-season variety with good tuber appearance and chipping potential from mid-to long-term storage

Abstract

Monticello (NY102), a new medium-maturing, roundwhite chipping variety was released in 2003 by the University of Maine and Cornell University. It is primarily intended for use in the chipping industry, especially from mid-to long-term storage. Its ability to chip from relatively long-term storage, low storage weight loss, and relatively long tuber dormancy should be particularly valuable. Tubers have shown a good ability to recondition and regain good chip color after periods of stress in storage. Monticello’s specific gravity typically averages only a few points lower than Atlantic, a variety that is widely used for out-of-field chipping in the eastern U.S. Chip color of Monticello has been very good from short-, mid-, and long-term storage. It has been grown successfully in commercial-scale tests in Maine since 1999 with combined seed and chipping production of more than 37 and 60 ha during 2001 and 2002, respectively. Research and commercial-scale trials in Maine have generally produced favorable yield and quality results relative to other storage chippers like Snowden. The tubers are bright and attractive with relatively few external defects. Tuber size tends to be fairly small and is ideal for chipping. Sensory panel tests have also shown that Monticello is good for boiling and baking. Although ideally suited for chipping, the fresh market may serve as a secondary market for this variety because of its typically good external appearance and cooking quality scores. Monticello has moderate to good common scab resistance and is resistant to golden nematode. It is moderately susceptible to blackspot bruise, powdery scab, and typical foliar diseases of potato. Although tubers can develop hollow heart and internal heat necrosis, Monticello is typically much less susceptible than Atlantic.