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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. The 'Adirondack' varieties are unusual because both the skin and the flesh are colored and have high levels of anthocyanins.〔(【引用サイトリンク】url=http://www.cals.cornell.edu/cals/public/comm/pubs/ecalsconnect/vol13-1/features/potatoes.cfm )〕 This variety is good for boiling, baking, and mashing, and can be used for brightly colored salads. Unlike many blue potatoes, it does not turn grey after boiling. 'Adirondack Blue' was bred from N40-1 ('Chieftain' x 'Black Russian') x NY96 and is not under plant variety protection. 'Adirondack Blue' has large and spreading foliage. The stems and leaves are green with a bluish tint. The flowers are white. Tuber set is moderate and the tubers are round to oblong in shape and slightly flattened, with intermediate to shallow eyes. The skin and flesh 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 golden nematode (Ro1). It is also susceptible to common scab, silver scurf, late blight, pink rot, leafhoppers, common potato viruses, Colorado potato beetle, ''Fusarium'', and seed piece decay.〔(Cornell University 'Adirondack Blue' Potatoes )〕 Penn State's alumni association is marketing potato chips in the school colors using the 'Adirondack Blue'. ==See also== * 'Adirondack Red' potato 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Adirondack Blue potato」の詳細全文を読む スポンサード リンク
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