A new potato variety, "Haruka", improved for culinary quality and disease resistance

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  • Kobayashi Akira
    National Agricultural Research Center for Hokkaido Region
  • Mukoujima Nobuhiro
    National Agricultural Research Center for Hokkaido Region
  • Tsuda Shogo
    National Agricultural Research Center for Hokkaido Region
  • Mori Motoyuki
    National Agricultural Research Center for Hokkaido Region
  • Ohara-Takada Akiko
    National Agricultural Research Center for Hokkaido Region Present Address: National Institute of Crop Science
  • Takada Norikazu
    National Agricultural Research Center for Hokkaido Region Present Address: National Center for Seeds and Seedlings

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Haruka is a new table-stock potato variety with parti-colored red/white-skinned tubers, white flesh, medium maturing and good culinary quality. It was selected from a cross between T9020-8 as the female parent and Sayaka as the male parent, and was released in 2007. Agronomic characters of the Haruka were checked from 2003 to 2007. Its marketable yield is 103% of the Sayaka and 124% of the Irish Cobbler. The average size of a tuber was 104 g. The starch value of Haruka was 16.2%. Dormancy period of the tuber was 105 days. In comprehensive evaluations of product quality, Haruka tubers shows a little disintegration of the flesh after boiling, the texture was rated as pasty, and the boiled tuber had favorable taste. Haruka was superior or equally good to Irish Cobbler and Sayaka for salad quality and had a high processing ability for chilled potato, whereas it was not suitable for chips and french-fry. Haruka is resistant to the golden nematode, and good resistant to brown rot and tuber rot, while it is susceptible to potato virus Y, common scab and foliage late blight.<br>

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