The 'Adirondack Blue' is a potato variety with blue flesh and skin with a slight purple tint, released by Cornell University potato breeders Robert Plaisted, Ken Paddock, and Walter De Jong in 2003.
| 'Adirondack Blue' | |
|---|---|
 | |
| Genus | Solanum |
| Species | Solanum tuberosum |
| Cultivar | 'Atom' |
| Origin | Peru, 2003 |
The 'Adirondack' varieties are purple and the skin may be slightly netted. Tuber dormancy is short. The tubers can be used for chips, but cannot be chipped from cold storage. Unlike most potato varieties developed at Cornell over the past few decades, it is susceptible to pink rot, leafhoppers, common potato viruses, Colorado potato beetle, Fusarium, and seed piece decay.[1]
Penn State's alumni association is marketing potato chips in the school colors, using the 'Adirondack Blue'.[2]
See also
editReferences
edit- ^ Cornell University 'Adirondack Blue' Potatoes Archived June 3, 2008, at the Wayback Machine
- ^ "Penn State Taps Into School Pride With Blue and White Potato Chips". vegetablegrowersnews.com. Great American Media Services. 7 Apr 2007. Archived from the original on 2011-11-05. Retrieved 2015-09-30.
External links
edit- Harrison, Christy, "Heirlooms-to-Be", Gourmet Magazine, 2/21/2008
- Canadian Food Inspection Agency, Adirondack Blue
 | This potato-related article is a stub. You can help Wikipedia by expanding it. |