Search

Huckleberry Gold is a purple-skin, yellow-flesh fresh market cultivar with similar culinary qualities to the market standard Yukon Gold. It has lower specific gravity, sucrose and vitamin C content, but a significantly higher level of tuber antioxidants than Yukon Gold. Notable disease resistant characteristics are Potato virus Xresistance based on the presence of molecular markers for the PVX resistance genes, Nband Rx1. In addition it also has the H1gene present which confers resistance to the potato cyst nematode, Globodera rostochiensis,which has been confirmed by bioassay to pathotype Ro1. The size profile of Huckleberry Gold is smaller than Yukon Gold, allowing a better fit into specialty markets that are geared to smaller size for fresh use. Huckleberry Gold represents the first purple-skin, yellow-flesh cultivar to come from the Northwest (Tri-State) Potato Variety Development program. Huckleberry Gold es una variedad de piel morada, pulpa amarilla para mercado fresco, con cualidades culinarias similares a las comunes de mercado de Yukon Gold. Tiene un contenido más bajo de gravedad específica, sacarosa y vitamina C, pero un nivel significativamente más alto de antioxidantes de tubérculo que Yukon Gold. Características notables de resistencia a enfermedades son la resistencia al virus X de la papa, con base en la presencia de marcadores moleculares para los genes de resistencia al PVX, Nb y Rx1. Además, también tiene el gen H1, que le confiere resistencia al nematodo de quiste de la papa, Globodera rostochiensis, que ha sido confirmado con un bioensayo al patotipo Ro1. El perfil del tamaño de Huckleberry Gold es más pequeño que el de Yukon Gold, permitiendo un mejor ajuste en los mercados de especialidad que están diseñados a tamaños más chicos para uso en fresco. Huckleberry Gold representa la primera variedad de piel morada, pulpa amarilla, proveniente del Programa Triestatal de Desarrollo de Variedades de Papa de la Región del Pacífico Noroccidental.

The goal of this research was to screen plant essential oils (EOs) as sprout inhibitors or suppressors in potato (Solanum tuberosumL.). Three controlled environment experiments were conducted to screen 18 EOs and several pure compounds as sprout inhibitors. The EOs were applied using the wicked method on potato cv. Gala in 19 L plastic containers. The results indicated that Melissa officinalisL. EO inhibited sprouting, while Coriandrum sativumL. seed oil and the EO blend of Lavandula angustifoliaMill. and Salvia sclareaL. suppressed sprouting. The EOs of interest were analyzed using gas chromatography coupled to mass spectrometry (GC-MS) and/or a flame ionization detector (GC-FID); the detailed chemical profiles are provided. The M. officinalisEO was fractionated into seven fractions, and these were tested on minitubers. We identified two fractions (F and A) that suppressed potato sprouting better than the whole oil. The GC-MS-FID analyses of M. officinalisEO fraction A identified myrcene, Z-ocimene, E-ocimene, trans-caryophyllene, and α-humulene as the main constituents, while the main constituents of fraction F were α-terpineol, β-citronellol, and geraniol. The pure isolated compounds, together with the major compound in M. officinalisEO (citral), were tested for sprout suppression on three potato cultivars (Ranger Russet, Terra Rosa, and Dakota TrailBlazer), which revealed that β-citronellol reduced the sprout length and the number of sprouts in all three cultivars, while citral and (+)-α-terpineol reduced the sprout length and the number of sprouts in Ranger Russet relative to the two controls in all three cultivars. Myrcene had a stimulating effect on the number of sprouts in Cv. Terra Rosa. However, none of the pure compounds suppressed sprouting completely or were comparable to the EO of M. officinalis.