The 'Marcy' potato is a white-skinned, white-fleshed cultivar developed by Cornell University in 1990, resulting from a cross between the 'Atlantic' and Q155-3 varieties. It is primarily cultivated for chipping but is also suitable for baking and boiling.
General Characteristics
- Shape & Skin: The tubers are oval to slightly flattened with few shallow eyes and a netted, buff-colored skin.
- Flesh: White and moderately starchy.
- Maturity: Late maturing.
- Specific Gravity: Approximately 0.008 lower than 'Atlantic', which is acceptable for the fresh market
Plant Characteristics:
- Growth: Tall, semi-erect
- Flowers: White Sprouts: Red-violet
- Leaves: Large, green, no pigmentation on midribs/petioles
Agronomic Traits:
- Yield: High, 3% > Atlantic
- Storage: Good; maintains chip color
- Defects: Susceptible to hollow heart & internal heat necrosis
Disease & Pest Resistance:
- Common Scab: Good
- Golden Nematode (Ro1): Moderate
- Late Blight: Moderate susceptibility
- PVY, PVX, Potato Wart: Susceptible
