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'Covington' Sweetpotato

Permanent URL:
http://handle.nal.usda.gov/10113/21716
Abstract:
'Covington' is an orange-fleshed, smooth-skinned, rose-colored, table-stock sweetpotato [Ipomoea batatas (L.) Lam.] developed by North Carolina State University (NCSU). 'Covington', named after the late Henry M. Covington, an esteemed sweetpotato scientist at North Carolina State, was evaluated as NC98-608 in multiple state and regional yield trials during 2001 to 2006. 'Covington' produces yields equal to 'Beauregard', a dominant sweetpotato variety produced in the United States, but it is typically 5 to 10 days later in maturity. 'Covington' typically sizes its storage roots more evenly than 'Beauregard' resulting in fewer jumbo class roots and a higher percentage of number one roots. Total yields are similar for the two clones with the dry matter content of 'Covington' storage roots typically being 1 to 2 points higher than that of 'Beauregard'. 'Covington' is resistant to fusarium wilt [Fusarium oxysporum Schlect. f.sp. batatas (Wollenw.) Snyd. & Hans.], southern root-knot nematode [Meloidogyne incognita (Kofoid & White 1919) Chitwood 1949 race 3], and moderately resistant to streptomyces soil rot [Streptomyces ipomoeae (Person & W.J. Martin) Wakswan & Henrici]. Symptoms of the russet crack strain of Sweet Potato Feathery Mottle Virus have not been observed in 'Covington'. The flavor of the baked storage roots of 'Covington' has been rated as very good by standardized and informal taste panels and typically scores as well or better in this regard when compared with 'Beauregard'.
Author(s):
Yencho, G. Craig , Pecota, Kenneth V. , Schultheis, Jonathan R. , VanEsbroeck, Zvezdana-Pesic , Holmes, Gerald J. , Little, Billy E. , Thornton, Allan C. , Truong, Van-Den
Subject(s):
Ipomoea batatas , sweet potatoes , germplasm releases , cultivars , crop yield , harvest date , phenology , diameter , dry matter content , Fusarium oxysporum , plant pathogenic fungi , Fusarium wilt , Meloidogyne incognita , plant pests , root-knot nematodes , Streptomyces ipomoeae , plant pathogenic bacteria , bacterial diseases of plants , flavor , food quality , North Carolina
Format:
p. 1911-1914.
Note:
Includes references
Source:
HortScience : a publication of the American Society for Horticultural Science 2008 Oct., v. 43, no. 6
Language:
English
Year:
2008
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
File:
Download [PDF File]
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.