Tucker Farms, Inc.
Certified Seed and Tablestock Potato Varieties
Reba
Parentage: Monona x Allegheny
Released: 1996
Breeder/Agency: Robert Plaisted, Cornell University

Reba, introduced in 1996, quickly became one of the top ten varieties grown in New York State. It was named in 1997 after the wife of Murray Mahaney, an Arkport, NY grower who worked with the Cornell University potato breeding program.


Production Characteristics
  • Maturity: Mid-to-late season , similar to Atlantic or Monona
  • Yield: 325 cwt/a. (marketable), sizes early
  • Specific gravity: Slightly greater than Monona (1.074 to 1.076)
  • Tuber set: Medium
  • Nitrogen: 100-125 lb/a (mineral soils); 80 lb/a (muck)
  • Diseases: Resistant to golden nematode Ro1, common scab, verticillium wilt, early blight. Moderately resistant to hollow heart & brown center. Susceptible to late blight, leaf hopper, CPB, pink rot, PVY
  • Storage: Stores well with few problems. Medium to long dormancy. Chips well from 45 degrees F storage
  • Market: Tablestock, chipstock. Suitable for home gardeners
  • Advantages: High quality, attractive potato with good yields. Early sizing which can produce larger tuber size
Physical Characteristics
  • Plant
    • Growth habit: Medium to tall, semi-erect, stems not pigmented; prominent, waved, single-wings; nodes slightly swollen. Leaves and stems are medium-dark green
    • Inflorescence: Pure white, except in the center near the anther where they are yellow-green. Very low frequency; small white corolla; light green calyx; orange anther; flower buds and pedicles not pigmented
  • Tubers
    • Eyes: Shallow to medium eyes, well distributed. Deeper at apical end
    • Flesh: Bright white flesh
    • Shape: Round to oval to oblong
    • Skin: Smooth, bright white to buff colored
Culinary Characteristics
  • Taste/flavor: Excellent flavor--one of the highest rated in taste-tests
  • Texture after cooking: Firm, moist. Does not slough
  • Uses: Good for baking (not too dry, not too moist), potato salads, boiling, mashing, chipping
  • Presentation: No darkening (greying) after boiling