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Summit Russet / A84118-3


Summit Russet - Photo by M. Bain

Photo by M. Bain

Summit Russet (A84118-3) has late maturity and high yield of U.S. No. 1 potatoes. It was selected for superior tuber quality and has shown good performance for both french fry processing and tablestock market characteristics. Tubers of this variety have produced consistent and high tuber specific gravity and excellent fry color following storage. It was intended to replace Russet Burbank and/or Russet Norkotah produced for storage.  Summit Russet matures late in the season, and produces tubers typically long in shape, and somewhat flattened, with moderately russetted skin. The skin russetting has usually been very uniform from stem to bud end. The eyes have shown a tendency to be relatively low in number and not well distributed. Tuber number is usually low and have longer dormancy, 140 days when stored at 45°F, as compared to 145 days for Russet Burbank.

In comparative trials in Idaho, Oregon, and Washington Summit Russet has produced total tuber yields similar to or less than for Russet Burbank but it produced higher yields and percentages of U.S. No. 1 tubers than Russet Burbank in all regions of the Northwest   In quality evaluations, tubers had much higher tuber solids (specific gravity) than did those of Russet Burbank. It also produced better fry color following storage at both 40 and 45°F.


Summit Russet has shown less susceptibility than Russet Burbank to all major external and internal defect problems. Tubers have shown good resistance to growth cracks and second growth, moderate resistance to shatter and blackspot bruise, and moderate susceptibility to hollow heart. On average, it has shown less hollow heart than Russet Burbank.  It has demonstrated more resistance to Verticillium wilt, foliar and tuber early blight, foliar and tuber late blight, and tuber net necrosis than Russet Burbank.

University of Idaho Cultural Management Recommendations for Summit Russet file download (PDF)


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