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Potato 'Umatilla Russet'
GenusSolanum
SpeciesSolanum tuberosum
Cultivar'Umatilla Russet'

Umatilla Russet (/ˌjuːməˈtɪlə/, YOO-mə-TIL-ə) is a moderately late maturing variety of potato especially suitable for frozen french fries processing.[1] It was jointly released by the Agricultural Experiment Station of Oregon, Idaho, and Washington and the U.S. Department of Agriculture in 1998.[2] 'Umatilla Russet' has been equal to or better than Russet Burbank in fry color in Oregon and regional trials.[3][4] The potato was named by the state of Oregon[5] after the Umatilla tribe, from which the city of Umatilla also takes its name.

Characteristics

Botanical

Agricultural

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References

  1. ^ "Umatilla Russet Potatoes | Idaho Potato Commission". Idaho® Potato Commission. Retrieved 2024-03-03.
  2. ^ a b c d e f g Mosley, A.R.; James, S. R.; Hane, D. C.; Rykbost, K. A.; Shock, C. C.; Charlton, B. A.; Pavek, J. J.; Love, S. L.; Corsini, D. L.; Thornton, R. E. (March 2000). "Umatilla Russet: A full season long Russet for processing and fresh market use". American Journal of Potato Research. 77 (2): 83–87. doi:10.1007/BF02853734. ISSN 1874-9380. S2CID 42043147.
  3. ^ Eldredge, Eric P.; Shock, Clinton C.; Ishida, Joey. "Umatilla Russet Potatoes Compared with Russet Burbank and Shepody, 1997". Oregon State University. Retrieved 4 January 2017.
  4. ^ "Umatilla Russet / AO82611-7". Potato Variety Management Institute. Archived from the original on November 28, 2018. Retrieved November 28, 2018.
  5. ^ Brandt, Tina L.; Kleinkopf, Gale; Olsen, Nora; Love, Stephen (2003). "Storage Management for Umatilla Russet" (PDF). University of Idaho. Archived (PDF) from the original on November 28, 2018. Retrieved November 28, 2018.
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