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- Origin & Breeding: bred from the cross (ND292-1 x A77268-4) made in 1980, at the North Dakota State University. Released by the Agricultural Research Service of the United States Department of Agriculture (USDA-ARS) and the Experiment Stations of Idaho, Oregon, Washington and North Dakota in 2002.
- Year registered in Canada: 2010
- Registration number: 6866
- Maturity: mid-season to late
- Plants: medium height, spreading; thin stems, sometimes weakly pigmented; waved single wings; nodes slightly swollen, not pigmented; very branching habit.
- Leaves: yellowish green, semi-open; midribs and petioles not pigmented.
Terminal leaflets: medium to broadly ovate; tip acute to acuminate; base cordate, slightly asymmetrical; slightly wavy margins.
Primary leaflets: four pairs; medium ovate; tip acute to acuminate; base cordate, very asymmetrical.
- Flowers: very numerous, white corolla with prominent star; bright yellow anthers; flower buds sometimes slightly pigmented; peduncles not pigmented; moderate to high berry production.
- Tubers: round, slightly compressed; flaky buff skin; few moderately deep eyes, predominantly apical; slightly prominent eyebrows; white to cream flesh.
- Sprouts: broad cylindrical; red-violet; base strongly pubescent, strongly pigmented; tip weakly pubescent, weakly pigmented, closed habit.
Medium to high yielding variety; good resistance to hollow hart, second growth, stem-end discoloration, internal brown spot and blackspot bruise; susceptible to shatter bruise. Good resistance to cold sweetening. Short to medium dormancy period. High specific gravity.
- Utilization: excellent chip color at harvest and after storage. Excellent for potato chips, acceptable for boiling and mashing.
- Chief Market: potato chips processing.
Reaction to Diseases
Highly resistant: tuber net necrosis.
Moderately susceptible: common scab, verticillium wilt.
Susceptible: early blight, leaf roll, PVX, PVY.
Highly susceptible: late blight, pink rot, powdery scab.
NOTE: Ivory Crisp shows strong symptoms of PVY.
References: 1, 8.
Send us your comments regarding potato variety descriptions.
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