Norland

Norland (ND2906-1R) was released in 1957 (Johansen et al. Amer Potato J 36:12-15. 1959) by North Dakota State University. It is a red-skinned, white-fleshed cultivar with a primary use for salads, very good for boiling. However, it can also be good for making french fries and potato chips, but is not good for baking. In 1965, a strain, Red Norland, was developed in Nebraska and later came another strain, Dark Red Norland. The two strains are more popular than the original, Norland. Norlands are determinate and short-season. They yield well with uniform shape; seldom developing off-type tubers. The main weakness of Norland is the tendency to loose the red skin color, paling, during maturity and storage. For this weakness, the strains were developed. Red Norland is the standard for short-season reds in most variety trials and is its major market strength. Norlands are adaptable to cooler climates such as the northern states of the USA.

Summary of Plant Characteristics

Purpose -- fresh market, boiling (“new reds”), salads, also frying
Growth Type -- determinate
Maturity -- early season, 70-90 days after planting
Dormancy -- short period
Emergence -- rapid
Vine -- medium, spreading and slightly erect, and open
Leaves -- medium to large, medium to dark green, slightly closed
Flowers -- few, medium sized, dark red-purple
Roots -- shallow to medium, 12 to 15 inches
Tubers -- oval to round, slightly flattened, uniform; smooth, slightly reddish skin; more reddish skin with strains Red Norland and Dark Red Norland
Set -- very variable; 6 to 12 first set observed in Nebraska variety trials
Eyes -- shallow to medium; moderate in number; evenly distributed
Specific Gravity -- low (1.060-1.070), good for boiling
Sugar -- medium-high
External Defects -- none; resists growth cracking, secondary growths and mis-shaped growth
Internal Defects -- none; resists hollow heart, internal necrosis and vascular discoloration
Yields -- low to medium with high proportion of US#1 grade
Disease susceptibility -- (vine) most viruses, early dying (Vert. wilt), black leg, and blights; (tuber) seed decay (dry rot) and silver scurf
Disease tolerance -- (vine) stem and stolon canker; (tuber) common scab and net necrosis
Bruising -- prone to skinning, shatter and internal brown spot (IBS)
Herbicide Sensitivity -- susceptible to metribuzin injury
Other -- fair competitor against weeds; sensitive to drought; sensitive to air pollution

Comments: Tables 2, 3 and 4 show that

The Norlands yield much less than either Red LaSoda or Red Pontiac. This is not unexpected since the Norlands have an early maturity as opposed to the other standards which have a medium and long maturity. The early season maturity of the Norlands is a major market characteristic.
Its specific gravity (indicating dry matter content) is very low, making it very good for boiling.
Norlands’ susceptibility to common scab is less than Red LaSoda and may be slightly less than Red Pontiac.
Tuber shape holds well and there are few external and internal defects, tends to be fewer than the longer season standards.