Russet Burbank Potatoes Research Articles

The effect of summer temperatures in Idaho on yield of Russet Burbank potatoes

The effect of summer temperatures in Idaho on yield of Russet Burbank potatoes

Weight loss, specific gravity and mealiness during storage of Russet Burbank potatoes

Oregon-grown Russet Burbank late-crop potatoes from 16 randomly selected farms were divided into six specific gravity classes and stored at 40 F and 85% rh for 6 months. Specific gravity and weight changes were determined monthly on these tubers and organoleptic tests were made at the close of the storage period by an experienced judging panel. Matching sets of tubers in three specific gravity classes, 1.1095, 1.105 and 1.110, were judged for mealiness at harvest and after 1, 2, 4 and 6 months.

External and internal (blackspot) mechanical injury of Washington Russet Burbank potatoes from field to terminal market

External and internal (blackspot) mechanical injury of Washington Russet Burbank potatoes from field to terminal market

The influence of irrigation regime on yield and quality of potato tubers and nutritional status of plants

Yield and quality (mealiness) of Russet Burbank potatoes are markedly increased by increasing the frequency and quantity of irrigation water. No advantage in yield or quality of tubers was observed for either sprinkle or furrow irrigation when soil moisture tensions in the root zone were comparable. The use of critical levels as a basis for appraising the nutrient status of potatoes under some conditions appears unsatisfactory. Conclusions favoring the use of a modification of Thomas’ “quantity factor” and “quality factors” over the use of “critical levels” are based on the following three assumptions: (1) that concentrations of macronutrients (N, P and K) below the “critical levels” should adversely affect yield and possibly quality of potato tubers, (2) that high yields of potato tubers are possible only when potato plants are well-nourished and (3) that proper balance of macro-nutrients in plant tissue (N, P and K) is more important in the production of high yields of tubers than is the total concentration of these nutrients in leaf blades individually or collectively. The application of a modification of Thomas’ quantity factor and quality factor to data on the chemical composition of potato leaf-blades and leaf-petioles indicates that the proper balance of the principal nutrient elements is a critical factor in the production of high yields of potatoes. It would seem wise to determine the range in quantity factor and quality factors suitable to the production of high yields of the important potato varieties under the climatic conditions where they are to be grown. Under conditions where phosphorus nutrition is not a controlling factor, the N:K ratio sensitively indicates nitrogen and potassium nutritional status. The principle of foliar diagnosis, when applied to soluble constituents extracted from potato leaf-petioles, promises to be a useful basis for appraising the nutrient status of potato plants.

The effects of antiviral chemicals on potato virus X-I

The antiviral properties of Malachite green and thiouracil with regard to potato virus X were studied using tissue culture technique. Stem nodal tissues of Russet Burbank potatoes were grown in culture using modified White's medium enriched with gibberellin and containing Malachite green at the rate of 2, 4, 6, 10 and 15 ppm or thiouracil at the rate of 5 and 10 ppm. Stem tissues grew well with no evidence of phytotoxicity due to the presence of antiviral chemicals. Antiviral properties of these chemicals were evaluated by inoculating the leaves ofG. globosa with the extract of the apical portion of the newly developed shoots. As the concentration of Malachite green was increased, the detectible amounts of virus activity was generally reduced, and the number of apparently virus-free tips was increased. Thiouracil treatment at 5 ppm reduced the detectible virus activity present in the new shoots, but there were no antiviral effects at a concentration of 10 ppm.

The influence of seed-piece treatment on disease control and yield of Russet Burbank potatoes

The influence of seed-piece treatment on disease control and yield of Russet Burbank potatoes

Homemakers’ reactions to two specific gravity classes of Russet Burbank potatoes

Homemakers’ reactions to two specific gravity classes of Russet Burbank potatoes

Some plant nutrient relationships in the potato crop grown on a calcareous soil

A study of the chemical composition of various parts of the Russet Burbank potato grown on a well-drained Millville loam soil shows some interesting seasonal relations. A yield of 510 bushels per acre suggests that the crop was fairly well nourished.

Growth and nutrient uptake of russet burbank potatoes

A study was conducted on the growth and nutrient uptake of Russet Burbank potatoes at Logan, Utah. The maximum yield of tops was 95 days, after planting, at which time they composed 49 per cent of the total plant weight. At harvest time the tubers accounted for 78 per cent of the total weight of the plant.

Survey of specific gravity of Russet Burbank potatoes grown in central Oregon and the Klamath Basin, 1957 crop

Survey of specific gravity of Russet Burbank potatoes grown in central Oregon and the Klamath Basin, 1957 crop

Gamma irradiation of potatoes: Effects on sugar content, chip color, germination, greening, and susceptibility to mold

Russet Burbank potatoes that had been stored at 40°F. for 5 months after harvest were irradiated with 5,200 and 14,000 rad of Co60 gamma rays. In general, irradiation caused an accumulation of sugars. At 40°F., the sucrose level rose to nearly 3 times that of the control in 16 days following irradiation. Fructose and glucose showed smaller increases and the latter did not accumulate significantly in the tubers given the higher dose of gamma rays. At 70°F., the levels of sucrose and glucose in the irradiated tubers rose above those in the controls, the difference reaching a maximum in 4 days and then declining. Irradiation had no effect on loss of fructose at this temperature. Color of potato chips processed from the irradiated potatoes was in general darker than that of chips from control tubers. The storage-time pattern of color change resembled that of the reducing rather than total sugar. Fourteen thousand rad did not prevent initiation of germination in the tubers but did destroy their sprout-growth apparatus. Although the lower dosage did not prevent initiation and subsequent growth, it prevented the formation of secondary tubers, which appeared on the sprouted control tubers. Furthermore, unlike the controls, the low-dosage potatoes developed branching hair sprouts with no tendency toward apical dominance during the early stages of sprouting. The rate of greening of gamma-irradiated and illuminated tubers was significantly less than that of unirradiated illuminated controls. Evidence is presented that irradiation may increase the susceptibility of potatoes to attack by molds under some conditions.

Amino Acids of Potato Tubers, Etiolated Sprouts, and Foliage

1. The free and combined amino acids of Russet Burbank potato tubers, etiolated sprouts, and foliage were determined by paper-chromatographic methods. 2. Aspartic acid, glutamic acid, glutamine, alanine, γ-aminobutyric acid, and valine were the prominent amino acids detected free in tubers, sprouts, and foliage. Asparagine, though conspicuous in tubers and sprouts, was present in small quantities in the foliage. Four unknown materials reacting with ninhydrin to give blue colors were detected. 3. Valine, the leucines, alanine, aspartic acid, glutamic acid, arginine, and lysine were prominent constituents of the acid-hydrolyzed fractions of tubers, sprouts, and foliage. Hydroxyproline was detected only in sprout and foliage hydrolysates. Five unknown materials reacted with ninhydrin.

Injury studies on Idaho grown Russet Burbank potatoes. Part I. Shipping and handling

Injury studies on Idaho grown Russet Burbank potatoes. Part I. Shipping and handling

Effect of alkali salts on shape and appearance of russet burbank potatoes

1. Off-type Russet Burkank potatoes, smooth-skinned and shaped like Rurals, transmitted the original varietal characteristics when grown in a normal soil. 2. Russet Burbank potatoes of certified seed stock, when grown in soils of high saline content, produced off-type potatoes with smooth skins. 3. Soils from the same locality, upon which good potatoes were growing, produced similar off-type potatoes when treated with equivalent amounts of sodium sulfate and chloride salts.

Influence of certain factors on second growth on Russet Burbank potatoes

Influence of certain factors on second growth on Russet Burbank potatoes

The making of potato chips in relation to some chemical properties of potatoes

1. Minnesota-grown Chippewa, Russet Burbank, and Warba potatoes were used in this study. 2. The quality of the chips, expressed in terms of color, texture, and flavor seemed to have no relation to the ash and nitrogen in the potato. 3. The frying temperature is the most important external factor in making good chips, and is conditioned upon the quantity of reducing sugar in the soaked slices. 4. The best frying temperature varied with the variety and the condition of the potato. 5. As the sugar content indicated by the picric acid-sodium carbonate test increased, the range of frying temperature for each variety became narrower, and both the immersion and frying temperatures had to be decreased. 6. The “fat/slice ratio” is defined as the ratio of mass of fat to mass of slices and is shown to be a significant factor in the initial temperature of the frying fat. 7. In all varieties the weight of chips increased with the percentage increase in dry matter of the slices. 8. The most obvious effect of storage was the increase in sugar in all varieties with the concomitant need for a lowered frying temperature to produce good chips. 9. As the storage period progressed, soaking potato slices tended to cause less loss of dry matter and nitrogen and to increase the fat requirement, with a resultant tendency toward increase in chip weight.