Bake-King, a new variety for baking

descriptionPublicationkeyboard_double_arrow_right Article 01 Aug 1967 English Publisher:Springer Science and Business Media LLCJournal:American Potato Journal, volume 44, pages 287-291 (issn: 0003-0589, eissn: 1874-9380,

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Authors: R. L. Plaisted; L. C. Peterson;

doi: 10.1007/bf02862530

Bake-King, a new variety for baking

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Abstract

Bake-King is a potato to be sold for baking to customers who desire mealiness. The yield of marketable potatoes is greater than Russet Burbank, but less than Katahdin. The specific gravity is greater than Katahdin and about the same as Russet Burbank. Bake-King will not produce light-colored chips and has no significant disease resistance.

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