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Atlantic potato
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 | This article needs additional citations for verification. (March 2019) |
| Potato 'Atlantic' | |
|---|---|
 'Atlantic' potato leaf | |
| Genus | solanum |
| Species | Solanum tuberosum |
| Cultivar | 'Atlantic' |
| Origin | Beltsville, USA |
The Atlantic potato is a mid-season potato variety for potato chip manufacturing. It was developed and released by USDA Agricultural Research Service scientists at Beltsville, Maryland, in 1978.[1] The variety is not under plant variety protection.[2] It is a progeny of a cross between 'Wauseon' and 'Lenape'. It is widely grown for chipping directly off the field or with short-term storage. Marketable yields are fairly high.
Botanical features
[edit]- Plants are moderately large and have thick, upright stems with slightly swollen nodes.
- Leaves are bright medium green and have prominent wings. The primary leaflets are large and asymmetrical with numerous secondary and tertiary leaflets.
- Flowers are abundant and are white with a light violet corolla. Pollen is also abundant and is produced on orange anthers.
- Tubers (potatoes) are oval to round with moderate to shallow eyes.
- Tuber skin is brown and light to heavily netted.
- Flesh is white and has a high specific gravity.
Agricultural features
[edit]- It has moderate to high yields and is widely adapted, and used for potato chips.
- It is highly resistant to race A of golden nematodes, potato virus X, and tuber net necrosis, which is caused by potato leafroll virus.
- It is resistant to pinkeye and tolerant to common scab and Verticillium wilt.
- It is susceptible to potato virus Y. Hollow heart and heat necrosis can also be a serious problem.
References
[edit]- ^ "Atlantic (Solanum tuberosum)". www.potatoassociation.org. Potato Association of America. Retrieved 18 March 2019.
- ^ Webb, R.E.; Wilson, D.R.; Shumaker, J.R.; Graves, B.; Henninger, M.R.; Watts, J.; Frank, J.A.; Murphy, H.J. (1978) "Atlantic: a new potato variety with high solids, good processing quality, and resistance to pests." "American Potato Journal" 55: 141-145
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