Certified Seed and Tablestock Potato Varieties
Parentage: B96-56 x M59.44
Breeder/Agency: Gustav Rieman, Univ. of Wisconsin, Madison
After wide commercial production for more than 50 years, Superior is still a highly regarded variety with well-known performance. It is sometimes used as the standard for early-season white potatoes.
- Maturity: Early
- Yield: Medium (250 to 350 cwt/a, marketable). Sensitive to low pH
- Tuber set: Medium. Plant at spacing of 9 - 12 inches
- Nitrogen: 160-180 lb/a (mineral soils); 100 lb/a (muck)
- Specific gravity: Medium (1.07 to 1.096, avg. 1.076)
- Diseases: Resistant to net necrosis, pink rot and common scab. Susceptible to golden nematode Ro1, blackleg, fusarium, PVLR, PVX, PVY, verticilium wilt, pressure bruise, late blight, early blight, CPB
- Storage: Stores well, even though it has a short dormancy
- Market: Early fresh market and chipping. The primary variety for shipping directly from the field. Chips well out of storage
- Advantages: Moderately high yield potential with minimum losses to skinning during harvesting and grading. Tubers size early and are not subject to internal defects
- Habit/canopy: Medium-sized plants with erect to spreading habit
- Medium plants. Erect to spreading vines
- Inflorescences: Pale lilac flowers with white tips and stripes extending to the center
- Leaves: Dull yellowish green, open, small
- Shape: Round to oval to oblong; smooth shaped; uniform size
- Eyes: Medium shallow, evenly distributed
- Skin color/texture: Buff color, smooth to slightly flaked texture
- Flesh: White with no secondary colors
- Taste/flavor: Good.
- Texture after cooking: Fairly firm, dry. Moist when baked and french fried.
- Uses: Superior mashed. Excellent for potato salads. Good for chipping.
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