Spudman Magazine -- November/December 2001

So what do the Idaho potato researchers in Aberdeen have in store for the industry for this year? The two new releases for 2001 include a very high yielding variety that was bred intentionally for dehydration use named Alturas, and a cold-sweetening resistant chipper, Ivory Crisp.

The team of Idaho potato scientists, including Dennis Corsini, USDA-ARS plant pathologist and, Steve Love, University of Idaho potato variety development specialist, worked with the local dehydrating industry, particularly Basic American Foods, to determine desirable traits that would provide a steady supply of potatoes for their needs. The interest in developing a dehydration variety related to an increase in the acreage of Russet Norkotah grown in Idaho, which reduced the supply of processing grade potatoes for dehydration. The result of several years of selections is Alturas, the newly approved for release. Named after a picturesque lake in Idaho, as well as a prehistoric lake that used to cover much of south-central Idaho, the new variety has both of the beneficial traits that the industry needed - exceedingly high yield and high specific gravity.

To that end, Pavek, Corsini, Love and later, Novy, began working on what they termed high-dry types that produce high yields and high gravity (starch content). Because they will go directly to the processor for dehydration, appearance is not as important as it is for fresh pack potatoes. The result of their endeavor is Alturas.

In a year following the 2000 harvest, which had bumper crops that resulted in high amounts of spuds being donated to charity due to low prices, one might wonder if a higher yielding potato is necessary.

“The dehydrators in past years, saw a need for high-dry types. It’s interesting because it’s a new niche that has a place now with the processors,” Novy said. “The last growing season, a shortage of potatoes for dehy did not materialize, but it has been a problem in years past, and will most likely be a problem again for the dehydration industry.”

“In years unlike the last year, the dehy industry has had to work hard to obtain the necessary processing grade needed for their expanding customer base,” Novy continued. “When you’re supplying companies such as Proctor and Gamble, you need to have a steady flow of potatoes. If you don’t, you’re going to lose that contract.”

With data that easily demonstrates 590 cwt. per acre in Idaho and up to 800 in Oregon and the Columbia Basin, there is no argument that Alturas supplies the lofty yields so desired by the dehydrators. Over and over, through its 24 trials, Alturas consistently yielded higher and had higher specific gravities than Russet Burbank.

The processors of dehydrated potato products and a few others in the industry have been following the development of Alturas closely. Although it was primarily developed for the dehy industry, trials have shown that it can be used for the production of french fries as well. To increase size for the fry industry, growers only need to up their spacing from nine or 10 inches to 13-15 inches, according to Novy. Alturas has been shown to consistently produce light colored fries from storage at 45 degrees F.

Ivory Crisp
The second variety that made the grade for 2001 release is the round, white chipper NDO1496-1, otherwise known as Ivory Crisp. This selection originated in North Dakota, was evaluated and selected in Oregon, and found a home in Idaho. Ivory Crisp will make any true potato chip lover smile. The new, medium maturing chipper has exceptional chip color and quality. Using the Snack Food Association’s chip color scale, tests after 40 degrees F and 50degrees F storage consistently showed Ivory Crisp with better chip color than Chipeta.

Ivory Crisp was developed in an effort to have a chipper than would store at cooler temperatures and need little reconditioning prior to handling. Being what is considered a true cold-sweetening variety, Ivory Crisp can be stored long-term at 42-45degrees F temperatures, and can be chipped direct or with minimal reconditioning.

“The plus of that is that you get less problems with diseases that often occur during storage,” Novy said. “If you can store at the colder temperatures, you have less shrinkage and less dormancy breakage, as well.”

The Aberdeen team in Idaho has been working in conjunction with other states in the Western Region to find an acceptable cold-sweetening resistant variety for the chipping industry. The challenge for the breeders is in how the potatoes change physiologically when held at colder temperatures for long periods of time.

When not metabolizing, potatoes tend to convert their starches to sugars, producing an accumulation of the reducing sugars - fructose and glucose, which result in an unacceptably dark chip. Novy said they (and other breeding programs) have been working on the development of the cold-sweetening resistant types.

“Ivory Crisp is one variety that falls into that category,” he continued. “Where you can store it at 42-45degrees F and for five or six, maybe even seven months, and you can chip following minimal or no reconditioning.”

More Coming
For growers that think this year’s new releases are not exciting enough, there’s more coming down the pipeline. Efficiency is the key word in everything, and it doesn’t stop in an industry as tightly strapped as the potato industry. From virus resistance to fresh pack appearance, there are exciting new comers to the industry that should turn promise into reality in the next few years.

“Another selection that I’m excited about is the A9014-2, which is one that falls into the category of a dual-purpose russet,” Novy described. “It’s a very attractive type, that can be used for either process or fresh pack. It’s one of my favorites right now among the advanced selections.”

With one of its parents being Gem Russet, the new potato offers traits such as high grade and excellent fry color. A9014-2 is a long russet that has very light fry color in addition to attractive appearance for bakers. Additionally, it falls in the cold-sweetening resistant category and fries comparable to Gem Russet and much better than Russet Burbank in fry color from the 40-45degrees F temperature range.

“It’s a good potato,” Novy says. “It’s one of those that gets really crispy skins. One that when it’s baked, you can just sort of push it up and open. So this is the one that my family requests now.”

Late Blight Resistance
Saving (maybe) the best for last, Novy says the Idaho potato trio is working closely with other scientists in Washington and Oregon to develop the late blight resistant variety A90586-11. Not ready to declare its virtues to the world just yet, Novy says he is encouraged by the tests so far. At this point, the late blight resistant selection is being scrutinized by potato processors. So far the major weaknesses that have been found are susceptibilities to blackspot and tuber greening. This may be a small price to pay in areas where late blight can become a disastrous problem.

“There’s enough seed out there that some of the processors are taking a good look at it. We’ll see what its potential weaknesses are,” Novy concludes. “For us, it’s important to work with the industry. With the thousands of selections that cycle through our program, we don’t have the acreage to conduct large field evaluations. We store in small batches and we handle small bags of seed. We don’t have the piles you see in a cellar. So this is where we need industry to find any potential flaws that we haven’t observed yet, at this point.”

Novy indicated that, due to the need for a late blight resistant processor, they have sped up the evaluation process, and depending upon positive feedback from growers and processors would try to release A90586-11 in the next couple years. The nice thing about its resistance to late blight is that even under high late blight pressure, fungicide applications could be kept to a minimum - increasing total return to the growers.

“The problem with late blight, is you can never let your guard down,” he said.