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Purple Pelisse: A Specialty 'Fingerling' Potato with Purple Skin and Flesh and Medium Specific Gravity

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https://ir.library.oregonstate.edu/concern/articles/4x51hj62j

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  • Purple Pelisse is a specialty ‘fingerling’ potato with purple skin and dark purple flesh. It has medium maturity and sets a large number of smooth, small, fingerling-shaped tubers. The tubers have medium specific gravity and high levels of antioxidants. This potato variety is mainly intended for the fresh market but it can also be used for processing; chips made from Purple Pelisse tubers retain their bright purple color and have a pleasant taste. Purple Pelisse is moderately resistant to common scab and potato virus Y and susceptible to most of the other common potato diseases. Purple Pelisse resulted from a cross between NDOP5847-1 and bulked pollen of red-fleshed potatoes. It was first selected from seedling tubers planted and grown at Madras, Oregon in 2001 and was subsequently evaluated for six additional years in public and industry trials throughout the western U.S, including Western Regional Red/Specialty Trials in 2006 and 2007. Purple Pelisse was officially released as a variety in 2009 by the Pacific Northwest (Tri-State) Potato Variety Development Program.
  • This is the publisher’s final pdf. The article is copyrighted by the Potato Association of America and published by Springer. It can be found at: http://www.springerlink.com/content/1099-209x/
  • Keywords: Gourmet, Breeding, Variety, Solanum tuberosum, Chipping quality, Antioxidants
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  • Vales, M. I., Brown, C. R., Yilma, S., Hane, D. C., James, S. R., Shock, C. C., . . . . (2012). Purple pelisse: A specialty ‘Fingerling’ potato with purple skin and flesh and medium specific gravity. American Journal of Potato Research, 89(4), 306-314. doi: 10.1007/s12230-012-9254-3
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  • 89
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  • 4
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  • The Oregon Agricultural Experiment Station, the Oregon Potato Commission, the Potato Variety Management Institute (PVMI), the USDA Cooperative State Research, Education, and Extension Service, and the USDA Agricultural Research Service provided partial financial support for this research.
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