Adirondack Blue potato

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Adirondack Blue is a hybrid potato variety with blue flesh and skin with a slight purple tint, released by Cornell University potato breeders Robert Plaisted, Ken Paddock and Walter De Jong in 2003.

The Adirondack varieties are unusual because both the skin and the flesh are colored and have high levels of anthocyanins.[1] This variety is good for boiling, baking, and mashing and can be used for brightly colored salads. Unlike many blue potatoes, it does not turn grey after boiling. Adirondack Blue was bred from N40-1 (Chieftain x Black Russian) x NY96 and is not under plant variety protection.

Adirondack Blue has large and spreading foliage. The stems and leaves are green with a bluish tint. The flowers are white. Tuber set is moderate and the tubers are round to oblong in shape, slightly flattened, with intermediate to shallow eyes. The skin and flesh are purple and the skin may be slightly netted. Tuber dormancy is short. The tubers can be used for chips, but cannot be chipped from cold storage. Unlike most potato varieties developed at Cornell over the past few decades, it is susceptible to golden nematode (Ro1). It is also susceptible to common scab, silver scurf, late blight, pink rot, leafhoppers, common potato viruses, Colorado potato beetle, Fusarium, and seed piece decay.[2]

Penn State's alumni association is marketing potato chips in the school colors using the Adirondack Blue. [3]

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