Umatilla Russet

Umatilla Russet is a moderately late maturing variety of potato especially suitable for frozen french fries processing. It was jointly released by the Agricultural Experiment Station of Oregon, Idaho, and Washington and the U.S. Department of Agriculture in 1998. 'Umatilla Russet' has been equal to or better than Russet Burbank in fry color in Oregon and regional trials. The potato was named by the state of Oregon after the Umatilla tribe, from which the city of Umatilla also takes its name.

Characteristics

Botanical

Tuber skin is tan color and russety-like
Tubers are long with a tendency for tapered apical ends
Flesh is slightly creamy
Leaves are dark green, medium pubescence
Few flowers per plant
Flowers are light purple with a yellow-orange center cone
Agricultural

Umatilla Russet is less susceptible to Verticillium wilt than other varieties. It is also less susceptible to net necrosis and resistant to Potato Virus X. This variety expresses foliar symptoms of Potato virus Y. Umatilla Russet is less susceptible to tuber infection and decay caused by Phytophthora infestans but more susceptible to blackspot and shatter bruise than other varieties. Lastly, this variety is less susceptible to hollow heart, brown center, growth cracks and sugar ends.