Adirondack Red Explained

Adirondack Red
Species:	Solanum tuberosum
Cultivar:	'Adirondack Red'
Origin:	United States, 2003

Adirondack Red is a potato variety with red flesh and skin, bred by Cornell University potato breeders Robert Plaisted, Ken Paddock and Walter De Jong, and released in 2004.

The Adirondack varieties are unusual because both the skin and the flesh are colored and have high levels of anti-oxidants.^[1] They are described as "Early- to mid-season, medium- to high-yielding variety. Dark green decumbent to spreading vines bear oblong to long, slightly flattened, purplish-red-skinned tubers with shallow eyes and pink to red flesh."^[2]

Adirondack Red was found to be susceptible to silver scurf disease, as well as the golden cyst nematode. It was also found to have moderate resistance to common scab.^[3]

See also

• Adirondack Blue potato

External links

• Harrison, Christy, "Heirlooms-to-Be", Gourmet Magazine, 2/21/2008
• Washington State University, Potato Varieties: Red-skinned Varieties
• "Adirondack Reds are not experimental", Times Union' (Albany, NY), 12/10/2008

Notes and References

1. Web site: Cornell University. Adirondack Red; a red fleshed, red-skinned, specialty potato variety. 2010-04-21.
2. Web site: . Vegetable Varieties for Gardeners . 2010-04-21 . dead . https://web.archive.org/web/20100212212425/http://vegvariety.cce.cornell.edu/mainSearch/showAll.php?ID=42&sortBy=overallrating&order=DESC&searchIn=1 . 2010-02-12 .
3. Web site: ADIRONDACK RED. 2004. NCSU. New York State College of Agriculture and Life Sciences, Cornell University. November 30, 2016.