Wisconsin Potato Variety and Advanced Selection Evaluation Trial

2005

Introduction and History

New variety and advanced selection evaluations have been a part of Wisconsin’s potato research program for more than 50 consecutive years.  Dr. John Schoenemann (UW Department of Horticulture) initiated the work in 1951.  Dr. David Curwen (UW Department of Horticulture) took over the project upon Dr. Schoenemann's retirement in the 1980's.  Charles Kostichka (UW Agricultural Research Stations) assumed project leadership upon Dr. Curwen's retirement in 1995.  Numerous agricultural research station personnel, county extension agents and cooperating growers have assisted in carrying out the trials and making the program a success.

Since 1951, more than 1000 new releases have been tested for adaptability to Wisconsin’s soils and climate.  Some have proven to be winners and are still grown today, most, however, have passed by the wayside.  This year’s assortment of promising new releases includes some very good performers which could potentially find a permanent niche in the state’s annual potato production.  Included in the 2005 trial are 87 new, named varieties and advanced selections (34 russet varieties, 32 white varieties and 21 red varieties).  Eight established varieties were grown as standards to which the newcomers could be compared.  NOTE: Thirty-one yellow flesh varieties were planted in the 2005 trial; however, the data was compromised during harvest and is therefore, not presented in this report.  The varieties were evaluated in various combinations in four trials in four different locations in the state.  The major potato production areas and their corresponding soil types were all represented. The trials were planted and maintained according to recommended production practices for each respective area.  Yield, U. S. No. 1 grade, size range, general tuber appearance, specific gravity and internal qualities were measured at harvest.  Each variety was photographed to establish a visual record of appearance.  Samples were collected for French fry and chip processing at 1, 2, 3, 4 and 5 month intervals after harvest. 

In interpreting the results of this variety trial, all of the information presented should be used.  It is important to remember that this trial is conducted on a small scale and that results on a large, commercial scale could differ substantially.