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ALLISTON
ALLISTON
W
ith the help of our
friends at Québec
Parmentier and SEQ
Marketing, this month's
Smorgasbord takes a look at Alliston, a
high-yielding, early-maturing variety.
Its skin is bright with extremely
white flesh, and its uniform set has a
low incidence of misshapen tubers.
Alliston's primary market is fresh—
though it has performed well when
used for fresh-cut french fries—with a
taste superior to most varieties in its
market.
For more information on Alliston or a
list of seed growers, visit
www.quebecparmentier.com or
contact Laurence Côté at
(514) 601-9195.
PHYSIOLOGICAL CHARACTERISTICS
• Oval to round tuber
• Short dormancy
MANAGEMENT
• AC Chaleur is one parent; Alliston can be managed as AC Chaleur in the
field
• Exhibits some sensitivity to Fusarium. Seed should be managed with
good air circulation prior to planting.
• Not especially sensitive to common scab, but growers are cautioned not
to grow Alliston in fields with history of high scab occurrence
• Plant seed 9 to 10 inches apart
• Fertilization: Treat as AC Chaleur plus 10 percent nitrogen. When foliage
starts to turn pale, add one or two foliar N applications
STRENGTHS
• Yield of up to 620 hundredweight per acre
• Grows well in warm conditions
• When planted in a warm soil, will rise fast and bulk early
• Good yield within 70 days; can be grown longer to achieve higher yields
• Tubers maintain good shape and appearance after harvest
38 POTATO GROWER | DECEMBER 2019
