Reeves kingpin: A high-yielding mid-season potato variety suitable for fry processing

Abstract

Reeves Kingpin is a mid-season processing potato variety developed and selected at the University of Maine’s Aroostook Research Farm in Presque Isle, Maine. Its main attribute is its high-yielding potential, giving an average yield of 47 mt/ha. Reeves Kingpin is suitable for processing into french fries due to its large tubers, high specific gravity, and acceptable fry color. The average specific gravity of Reeves Kingpin is 1.085 which is comparable or better than ‘Russet Burbank’ and ‘Shepody’. Reeves Kingpin has received good baking scores, which may qualify it for fresh market; however, its tuber appearance generally does not meet fresh market standard. The tubers have netted to lightly russeted skin and are long and blocky in shape. The tubers rarely exhibit the pointed and knobby characteristics of Russet Burbank. The incidence of misshapen tubers, sunburn, and growth cracks can be high under some conditions; however, hollow heart, internal heat necrosis, and vascular discoloration are not usually a problem. Tubers of Reeves Kingpin are relatively tolerant to shatter and black spot bruise. The plants of Reeves Kingpin are relatively taller, with greener leaves, more flowers, and moderate to heavy fruit set compared to Russet Burbank. The late-season vigor of Reeves Kingpin is an advantage compared to Shepody, but its haulms can be hard to kill prior to harvest, particularly if over-fertilized. Reeves Kingpin is resistant to tuber net necrosis and moderately resistant to verticillium wilt and early blight. However, it is susceptible to golden cyst nematode, late blight, bacterial ring rot, and corky ring spot virus and moderately susceptible to common scab.