Certified Seed and Tablestock Potato Varieties
Parentage: N40-1 (Chieftain x Black Russian) x NY96
Breeder/Agency: Walter S. De Jong, Robert Plaisted, Ken Paddock; Cornell University
PVP applied for #200900287, Cornell University.
In September 2006, Penn State and Utz Quality Foods selected Adirondack Blue for a special production run of Nittany Lion blue and white potato chips for tailgating fans.
- Maturity: Mid-season
- Yield: Medium (200 to 300 cwt/a), ~70% of Chieftain. Sizes up the same as Kennebec
- Tuber Set: Moderate
- Specific Gravity: 1.074
- Diseases: Susceptible to common scab, silver scurf, late blight, pink rot, leaf hopper, CPB. Very susceptible to Bacterial soft rot. Susceptible to Golden Nematode (Ro1). May be susceptible to hollow heart and shatter bruise.
- Storage: Dormancy is very short, about one week less than Chieftain. Storability is moderate
- Market: Specialty tablestock, fresh markets and boutique restaurants. A good candidate for purple chips, but not directly from 45°F storage.
- Advantages: Higher overall yield and marketable yield than All Blue. Very attractive tubers without the white vascular ring of some blue varieties.
- Other: Typically requires one week longer after vine killing to achieve strong skin set.
- Spreading to upright plants with good canopy
- Inflorescence: Medium flowering profusion, clusters of medium-sized, pure-white blossoms with white anthers
- Stems (stalks) are mostly green, but with strong anthocyanin coloration, evenly distributed
- Leaves are open-silhouette, medium green, but proximal ends of first and second lateral leaves are blue
- Shape: Round to oval, slightly flattened shape
- Eyes: Intermediate to shallow, evenly distributed. Large tubers may have excessively protruding eyebrows
- Skin: Deep purple, slightly netted to smooth skin, no secondary colors
- Flesh: Attractive deep purple flesh throughout. "Bright color may scare some consumers, but those who tried it, loved it."
- Taste/flavor: Distinctive flavor described by some as 'rich and nutty'. High ratings at farmer's markets and other taste tests
- Texture after cooking: Firm, moist. Less mealy, slightly moister than All Blue
- Uses: Baked (they will be moist or waxy), salads and mashed (rating is good), roasted (excellent, they hold their color), steamed, boiled (color fades)
- Presentation: Purple color fades to a beautiful shade of blue when mashed and a darker shade when roasted. Fresh-made potato chips will hold purple color. Brightly colored salads. Stays firm and does not gray after boiling
- Other: Very high in antioxidants, especially the skin
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