Alaska Russet is a well-established russet-type potato variety developed by USDA and the University of Alaska, introduced in 1964 in the United States. It is prized for its high yield potential, excellent storage capacity, and versatility in processing and fresh market consumption. This variety adapts well to different growing regions and performs well under varied climatic conditions.
Tuber Characteristics:
- Skin: Thick, rough russeted skin with a brown coloration, providing good protection during harvesting and storage.
- Flesh: White, firm, and dry with a fine texture, suitable for baking, frying, and chipping.
- Size: Tubers are medium to large-sized, often elongated or slightly oval in shape, with good uniformity across the harvest.
- Shape: Predominantly oval to oblong with shallow eyes, which facilitates peeling and processing.
- Dormancy: Exhibits medium dormancy, allowing for extended storage without sprouting under proper conditions.
- Specific Gravity: Moderate to high, indicating good dry matter content favorable for processing industries like chips and fries.
Disease and Pest Resistance:
- Late Blight (Phytophthora infestans): Moderate resistance, making it less susceptible to this devastating foliage and tuber disease under normal disease pressure.
- Common Scab (Streptomyces scabies): Exhibits moderate resistance, resulting in cleaner tubers with fewer surface blemishes.
- Verticillium Wilt: Shows moderate tolerance, contributing to healthy plant growth in soils prone to this soil-borne fungus.
- Fusarium Dry Rot: Good tolerance, which helps reduce tuber losses during storage.
- Potato Virus Y (PVY): Moderate resistance, aiding in the reduction of virus spread and yield loss.