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American Journal of Potato Research
https://doi.org/10.1007/s12230-023-09917-3
CIP‑PODEROSA CROCANTE, CIP‑PODEROSA POLLERA,
andCIP‑PODEROSA WATIA: New Potato Varieties forFamily Farming
withResistance toLate Blight andHigh Quality fortheFrying Industry
ManuelGastelo1 · WillmerPérez1 · RaulEyzaguirre1 · KatherineQuispe1 · KimberlaynSanabria1 ·
CarolinaBastos2 · RonalOtiniano3 · JuanM.Pérez3 · AlejandroMendoza4 · TrinidadUnda5 ·
JorgeAndrade‑Piedra1
Accepted: 26 May 2023
© The Author(s) 2023
Abstract
Three new potato varieties: CIP-PODEROSA CROCANTE, CIP-PODEROSA POLLERA and CIP-PODEROSA WATIA were
generated through traditional breeding as healthy and sustainable potato varieties, as compared with popular Peruvian potato
varieties INIA 303-CANCHAN and UNICA, to improve living standards of small and medium scale potato producers in Peru
and other developing countries. CIP-PODEROSA CROCANTE has high horizontal resistance to late blight (LB), high tuber
yield, excellent quality for frying in French fries, red skin, oval tuber shape, cream flesh and superficial eyes, with crispy texture,
adapted from 0 to 3700m above sea level (m.a.s.l.); CIP-PODEROSA POLLERA has high horizontal resistance to LB, yellow
skin with blue around the superficial eyes, elongated oval tuber shape, yellow flesh, it is suited to accompany grilled chicken
(“Pollo a la brasa”) a typical dish in Peru, adapted from 2000 to 3700m.a.s.l.; and CIP-PODEROSA WATIA, which in addition
to resistance to LB and quality for frying, has excellent aptitude for baking, superficial eyes, light red skin, cream flesh, and is
adapted from 0 to 3700m.a.s.l. These varieties were released in 2022 and officially registered in the national registry of com-
mercial varieties of Peru in 2023. They have low content of glycoalkaloids and acrylamides, require lower use of fungicides,
and therefore present higher economic profitability. These varieties can also be used in other countries as parental material in
genetic improvement programs or evaluated under regional environments to be registered as new varieties.
Resumen
Tres nuevas variedades de papa: CIP-PODEROSA CROCANTE, CIP-PODEROSA POLLERA y CIP-PODEROSA WATIA
se generaron a través del mejoramiento tradicional como variedades de papa saludables y sostenibles, en comparación con
las variedades populares de papa peruana INIA 303-CANCHAN y UNICA, para mejorar el nivel de vida de los pequeños
y medianos productores de papa en Perú y otros países en desarrollo. CIPPODEROSA CROCANTE tiene alta resistencia
horizontal al tizón tardío (LB), alto rendimiento de tubérculos, excelente calidad para freír en papas fritas, piel roja, forma
ovalada de tubérculo, pulpa crema y ojos superficiales, con textura crujiente, adaptada de 0 a 3700 metros sobre el nivel
del mar (m.s.n.m.); CIP-PODEROSA POLLERA tiene alta resistencia horizontal a LB, piel amarilla con azul alrededor de
los ojos superficiales, forma de tubérculo ovalado alargado, pulpa amarilla, es adecuada para acompañar "Pollo a la brasa",
un plato típico en Perú, adaptada de 2000 a 3700m.s.n.m.; y CIP-PODEROSA WATIA, que además de resistencia a LB y
calidad para freír, tiene excelente aptitud para hornear, ojos superficiales, piel roja clara, pulpa crema, y está adaptada de
* Willmer Pérez
w.perez@cgiar.org
1 International Potato Center, Lima, Peru
2 International Potato Center, Huancayo, Peru
3 NGO Asociacion Pataz, LaLibertad, Peru
4 Huanuco, Peru
5 Arequipa, Peru
American Journal of Potato Research
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0 a 3700m.s.n.m. Estas variedades fueron liberadas en 2022 e inscritas oficialmente en el registro nacional de variedades
comerciales del Perú en 2023. Tienen bajo contenido de glicoalcaloides y acrilamidas, requieren un menor uso de fungicidas
y, por lo tanto, presentan una mayor rentabilidad económica. Estas variedades también pueden ser utilizadas en otros países
como material parental en programas de mejoramiento genético o evaluadas en ambientes regionales para ser registradas
como nuevas variedades.
Keywords Potato· Varieties· Late blight· French fries· Acrylamides· Sustainable· Family farming systems
Introduction
CIP-PODEROSA CROCANTE, CIP-PODEROSA POL-
LERA and CIP-PODEROSA WATIA are potato varieties
generated from the International Potato Center (CIP by its
acronym in Spanish) breeding population B, sub-popula-
tion B3, cycle 2 (B3C2) (Gastelo etal. 2016a, b), obtained
through traditional breeding by crossing advanced clones
of cycle 1 (B3C1) (Landeo etal. 1995). The parental clones
have high levels of yield, horizontal resistance to LB (Phy-
tophthora infestans (Mont) de Bary) and frying quality for
French fries. The crosses were made by CIP at Santa Ana
Experimental Station in Huancayo, Peru (3288m.a.s.l.,
12°0′33.9"S, 75°13′41.7"W) during 1995 and 1996.
CIP-PODEROSA CROCANTE variety (CIP396026.101)
was generated from the crossing of advanced clones
CIP393046.7 as female and CIP393079.4 as male (Fig.1).
CIP-PODEROSA POLLERA (CIP395123.6) has as parents
advanced clones CIP392633.4 as female and CIP393280.64
as male (Fig.2). The male progenitor was released as a vari-
ety in Costa Rica under the name Pasqui (INTA 2012) and
in Bangladesh as BARI Alu-53 (Mahmud 2022) due to its
high yield, resistance to LB and excellent quality for frying.
The variety CIP-PODEROSA WATIA (CIP396034.103) was
generated from crossing of advanced clones CIP393042.50
as female and CIP393280.64 as male (Fig.3).
CIP-PODEROSA CROCANTE and CIP-PODEROSA
POLLERA are varieties with high resistance to LB, high
tuber yield, excellent quality for French fries and lower
acrylamide content than levels recommended by the
European Union (500µg kg−1 of potato chips) (http: //
data.europa.eu/eli/reg/2017/2158/oj). CIP-PODEROSA
WATIA has excellent quality for baking, in addition to
the characteristics mentioned for the other varieties.
Evaluation of these varieties for horizontal resistance to LB
was carried out previously between 1998 and 2008, under field
conditions in Oxapampa (1814m.a.s.l., 12°34′3″ S, 75°24′14″
W) and Comas (2550m.a.s.l., 11°37′09″S 75°05′22″W), two
Peruvian locations with optimal environmental conditions for
development of LB with temperatures ranging between 15 to
20°C, high relative humidity (> 80%), and high annual precipita-
tion (> 1500mm). Readings (percentage of foliage area infected)
for each plant were done weekly after 45days after planting until
plant senescence according to the method described by Forbes
etal. (2014). The area under the disease progress curve (AUDPC)
and standardized AUDPC (sAUDPC) were calculated from
severity readings and used as indicators of resistance (Forbes
etal. 2014; Yuen and Forbes 2009; Gastelo etal. 2016a, b).
Tuber yield also was evaluated at Comas and Oxapampa
under high pressure of LB and at other Peruvian locations:
La Molina (241m.a.s.l., 12°4′40″ S, 76° 54′40″ W), Huaral
(188m.a.s.l., 1°30′2.74″ S, 77°12′32.62″ W) and Huancayo
(3249m.a.s.l., 2°4′0″ S, 75°13′0″ W), where the presence of
LB was minimal (Gastelo etal. 2016a, b). French fries frying
quality, baking quality, dry matter content, and reducing sug-
ars were determined at the CIP Postharvest Laboratory in La
Molina, Lima, Peru. Tubers were stored under room conditions
in La Molina, Lima, at 15–16°C for three months after harvest.
Many varieties with resistance to LB have not been
adopted in the world, because market preferences have not
Fig. 1 Pedigree CIP-Poderosa Crocante Fig. 2 Pedigree CIP-Poderosa Pollera
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been considered in addition to their resistance (Walker etal.
1999; Ahmadu etal. 2021). For the selection of these new
varieties, other characters of economic importance have been
considered, such as the color of tuber skin. In Peru, potato
consumers prefer varieties with red or purple skin. French
fries have a high demand in Peru, and it is increasing since it
accompanies a traditional dish called grilled chicken (“Pollo
a la brasa”), which is a window of opportunity for adop-
tion of these varieties. A national survey with participation
of the main actors of potato value chain was carried out to
select the names for these varieties. Crocante and Pollera
are related to quality characteristics: Crocante for its crisp-
ness and Pollera because it was consumed together with
grilled chicken. Watia was selected because of its quality
for baking and has origin in the Quechua word “Watia”
which means baked. These varieties have been registered
in the National Register of Commercial Varieties under
Peruvian seed authorities with records No. 001, 002 and
003–2023-MIDAGRI-SENASA-DELYC.
These new varieties are healthy for farmers as well as for
consumers. In the case of farmers, they and their families will
have less exposure to fungicides to control LB, and in the case
of consumers, they will have potato tubers produced with less
fungicides, and a lower content of acrylamides and glycoalka-
loids when are processed. These varieties are sustainable and
can be included in family farming systems for their comparative
advantages of production, help to preserve the environment,
and increase the income of small and medium scale farmers,
thereby allowing them to improve their living standards.
Variety Description
The information was obtained from six Distinction, Homo-
geneity and Stability (DHE) trials (UPOV 2004) carried
out in La Paccha, Quilcas, Jauja and Majes, during the
2019–2020 and 2020–2021 growing seasons (Table1).
CIP‑PODEROSA CROCANTE
Plants
Growth habit Upright growth of medium height (Fig.4a)
with medium maturity under Peruvian conditions (120days
from planting to harvest). Stems: green, vigorous, with weak
anthocyanin pigmentation.
Leaves Dark green, matte upper surface, medium size, open,
absent edge waviness, medium presence of secondary leaf-
lets, medium size second pair of leaflets, absence of coales-
cence in terminal and lateral leaflets (Fig.4b).
Fig. 3 Pedigree CIP-Poderosa Watia
Table 1 Peruvian localities where field trials were conducted and their respective growing seasons
Locality Region Altitude m a.s.l Latitude Longitude Growing season
Chugay La Libertad, northern Peru 3712 7°46′53″S 77°52′06″W Jan. 2020—Jun. 2020
Nov. 2020- May 2021
Yanac La Libertad, northern Peru 3069 7° 47′ 3"S 77° 58′ 22"W Nov. 2020- May 2021
La Paccha Cajamarca, northern Peru 3430 6°29′49″S 78°27.643’W Dec. 2019- May 2020
Nov. 2020- May 2021
Chinchao Huanuco, central Peru 2540 9°48′5.9″S 76°4′13.26″W Jan. 2020—Jun. 2020
Nov. 2020- Apr.2021
Quilcas Junin, central Peru 3330 11°56′17″S 75°15′40″W Jan. 2020—Jun. 2020
Jauja Junin, central Peru 3390 11°46′30″S 75°30′0″W Nov. 2020- May 2021
Majes Arequipa, southern Peru 1420 16°21′46″S 72°11′27″W Jan. 2020—Jun. 2020
Aug. 2020—Jan.2021
Feb. 2021—Jun. 2021
Santa Rita Arequipa, southern Peru 1268 16°29′35″S 72°11′20″W Feb. 2020—Jun. 2020
American Journal of Potato Research
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Flowers
Flower bud with medium anthocyanin pigmentation,
medium flowering, large inflorescences, peduncle with
medium anthocyanin pigmentation. Corolla: medium size,
violet color, with absent or very weak anthocyanin pigmen-
tation on the inner side. It has fertile pollen; it can be used as
a female and male parent in hybridizations (Fig.4c).
Tubers
Oval shape with shallow eyes, red skin, cream flesh,
70–150mm long with a mean of 100mm, 114g of aver-
age weight per tuber (Fig.4d, e), dormancy 90–100days
stored under diffused light at 10-130C temperature. Large
size and conical shaped light sprout, with medium antho-
cyanin pigmentation and weak pubescence at the base,
weak anthocyanin pigmentation and medium pubescence
at the tip (Fig.4f), low number of radicles and short lateral
shoots, good quality for French fries (Fig.4g).
CIP‑PODEROSA POLLERA
Plants
Growth habit Semi-upright growth habit of medium height
(Fig.5a). with medium maturity (120days from planting to
harvest). Stems: Green, vigorous, with weak anthocyanin
pigmentation.
Leaves Dark green, medium size, intermediate glossiness
upper surface, opening intermediate, medium edge wavi-
ness, medium presence of secondary leaflets, medium size
second pair of leaflets, absent coalescence in terminal and
lateral leaflets (Fig.5b).
Flowers
Flower buds have medium anthocyanin pigmentation, medium
flowering, medium inflorescences, peduncle with absent or
low anthocyanin pigmentation. Corolla: Medium size, violet
color, with absent or very weak anthocyanin pigmentation
on the inner side. It has fertile pollen, and it can be used as a
female and male parent in hybridizations (Fig.5c).
Tubers
Elongated oval shape with shallow eyes, yellow skin with
blue at the base of the eyes, medium yellow flesh (Fig.5d),
70–160mm long with a mean of 105mm, 109g of aver-
age weight per tuber, dormancy 90–100days stored under
diffused light at 10- 130C temp. Large sized and narrow
cylindrical shaped light sprout, with medium anthocyanin
pigmentation and medium pubescence at the base and tip,
intermediate number of radicles and short lateral shoots
(Fig.5e), good quality for French fries (Figs.5f).
Fig. 4 CIP PODEROSA-CROCANTE: (a) Upright growth of medium height growth habit, (b) compound leaf, (c) inflorescence, (d) flesh color,
(e) skin color tuber, (f) conical shaped light sprout, and (g) French fries
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CIP‑PODEROSA WATIA
Plants
Growth habitat Semi-upright growth habit of medium
height (Fig.6a) with medium maturity (120days from plant-
ing to harvest).
Stems Green, vigorous, with medium anthocyanin pigmentation.
Leaves Intermediate green color, intermediate glossiness
upper surface, medium size, intermediate opening, absent
leaf edge waviness, medium presence of secondary leaflets,
large size second pair of leaflets, absence of coalescence in
terminal and lateral leaflets (Fig.6b).
Flowers
Flower buds with medium anthocyanin pigmentation, medium
flowering, medium inflorescences, peduncle with medium
anthocyanin pigmentation. Corolla: medium size, light violet
color, with absent or very weak anthocyanin pigmentation
on the inner side. It has fertile pollen, and it can be used as a
female and male parent in hybridizations (Fig.6c).
Tubers
Short oval shape with slightly deep eyes, light red skin,
cream flesh (Fig. 6d), 70–130mm long with a mean
of 90mm, 102g of average weight per tuber, dormancy
90–100days stored under diffused light at 10-130C tempera-
ture. Large size and broad cylindrical width, light sprout,
with strong anthocyanin pigmentation and weak pubescence
at the base, weak anthocyanin pigmentation and medium
pubescence at the tip, low number of radicles and medium
lateral shoots (Fig.6e), good quality for baking (Figs.6f).
Tuber Yield
In the 2019–2020 and 2020–2021 growing seasons, 13 adap-
tation and efficiency trials were carried out in farmers' fields
to meet the requirements of the Peruvian authority of seeds
for the registration of new varieties: the National Service
of Agricultural Health (SENASA, acronym of its Spanish
name) (MINAGRI 2012). Field trials were carried out in
northern Peru (La Paccha in Cajamarca; Chugay and Yanac
in La Libertad); in central Peru (Chinchao in Huanuco; Quil-
cas, and Jauja in Junin); and in southern Peru (Majes and
Santa Rita in Arequipa) (Table1).
We used as controls the varieties: Canchan, susceptible to
LB and UNICA, moderately resistant to LB (Forbes 2012,
Gutiérrez-Rosales 2007) and for being the most used varie-
ties for frying in Peru (Ordinola and Devaux 2021), but with
variability in the frying color (MINAGRI 2020), due to its
variability in the content of reducing sugars, which increases
when they are planted at altitudes higher than 3000m.a.s.l.
where temperatures are cold.
A randomized complete blocks design with three repli-
cates of 150 plants was used in each trial. Fertilizers were
applied at 200–220-180kg/ha, using ammonium nitrate
(NH4NO3), diammonium phosphate ((NH4)2HPO4) and
Fig. 5 CIP PODEROSA-POLLERA: (a) Semi-upright growth habit of medium height growth habit, (b) compound leaf, (c) inflorescence, (d)
skin and flesh color tuber, (e) narrow cylindrical shaped light sprout, and (f) French fries
American Journal of Potato Research
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potassium sulfate (K2SO4) as sources of NPK. Pest control
was carried out according to infestation of insects. LB con-
trol in new potato varieties was carried out with two contact
fungicides sprays (mancozeb) (Calua and Otiniano 1999;
Gastelo and Landeo 1999; Landeo etal. 2001; Sanabria
etal. 2020; Pérez etal. 2020), while the control varieties
INIA 303-CANCHAN and UNICA received eight fungi-
cide applications ([mancozeb + (propineb + cymoxanil)]. All
trials were planted in the rainy season, except in Arequipa
where sprinkler irrigation was used.
The harvest was carried out 120days after planting. Other
agronomic practices were conducted following local cus-
toms. At harvest, weight of marketable tubers (extra > 120g.,
first category from 91 to 120g, second category from 61
to 90g) and non-marketable tubers per experimental unit
were registered and then total, extra, first and second tuber
yield in tons per hectare (t/ha) was calculated. In addition,
samples of tubers were taken and used in laboratory tests to
determine dry matter and reducing sugars, glycoalkaloids,
acrylamide contents, and frying color in French fries.
Total tuber yield of CIP-PODEROSA CROCANTE
variety was 420 t/ha on average of the thirteen locations,
with a range of 24.3 t/ha in Jauja (2020–2021) and 54.9 t/
ha in Chugay (2019–2020). CIP-PODEROSA POLLERA
variety obtained a total yield of 42.3 t/ha on average with a
range of 26.0in Jauja (2020–021) and 54.6 t/ha in La Paccha
(2019–2020). CIP-PODEROSA WATIA variety obtained a
total tuber yield of 38.0 t/ha on average, being the lowest
yield in Jauja (2020–2021) with 26.0 t/ha and the highest
in Majes1 (Winter-spring season 2020–2021) with 52.2 t/
ha. The total tuber yield of the three varieties was higher,
statistically different (P < 0.01) to the control varieties
INIA 303-CANCHAN and UNICA with 25.3 and 29.8 t/ha,
respectively (Table2).
The marketable tuber yield of CIP-PODEROSA CRO-
CANTE variety was 38.1 t/ha on average of the thirteen loca-
tions, with a range of 23.4 t/ha in Jauja (2020–2021) and 50.5 t/
ha in Chugay (2019- 2020). CIP-PODEROSA POLLERA vari-
ety obtained a marketable tuber yield of 36.2 t/ha on average
with a range of 24.8 in Jauja (2020–021) and 44.8 t/ha in Majes
(2019–2020). CIP-PODEROSA WATIA variety obtained a
marketable tuber yield of 33.9 t /ha on average, with a range
of 25.9 t/ha in Jauja (2020–2021) and 47.8 in Majes1 (Winter-
spring season 2020–2021). The marketable tuber yield of the
three varieties was higher, statistically different (P < 0.01) rela-
tive to the control varieties INIA 303-CANCHAN and UNICA
with 21.2 and 26.0 t/ha, respectively (Table2).
The tuber yield of the extra and first categories of the
new varieties on average of the thirteen locations was sta-
tistically different (P < 0.01) than the control varieties INIA
303-CANCHAN and UNICA, the yield of second category
tubers was higher in the control variety UNICA being statis-
tically different to the new varieties and the control variety
INIA 303-CANCHAN (Table3).
Fig. 6 CIP PODEROSA-WATIA: (a) Semi-upright growth habit of medium height, (b) compound leaf, (c) inflorescence, (d) skin and flesh color
tuber, (e) broad cylindrical width light sprout, and (f) baked tubers
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Table 2 Marketable and total tuber yield of the three new varieties and two control varieties in thirteen locations, in 2019–2020 and 2020–2021 growing seasons
Means followed by different letters differed significantly (LSD, P < 0.01)
a = winter-spring season b = summer-fall season
Locality Growing season Total tuber yield t/ha Marketable tuber yield t/ha
CIP-PODEROSA
CROCANTE
CIP396026.101
CIP-PODEROSA
POLLERA
CIP395123.6
CIP-PODER-
OSA WATIA
CIP396034.103
INIA
303-CAN-
CHAN
UNICA CIP-PODEROSA
CROCANTE
CIP396026.101
CIP-PODEROSA
POLLERA
CIP395123.6
CIP-PODER-
OSA WATIA
CIP396034.103
INIA
303-CAN-
CHAN
UNICA
La Paccha 2019–2020 43.0 ab 45.5 a 38.4 bc 33.6cd 31.8 d 36.9 a 34.2 ab 34.5 ab 30.8 bc 27.8 c
La Paccha 2020–2021 51.3 a 54.6 a 39.1 b 18.9 c 35.6 b 46.1 a 43.8 a 33.6 b 15.3 c 33.5 b
Chugay 2019–2020 54.9 a 48.0 b 51.0 ab 38.6 c 45.1 bc 50.5 a 41.3 bc 44.0 b 32.0 d 37.6cd
Chugay 2020–2021 42.1 a 33.3 bc 35.4 b 34.5 bc 28.7 c 39.1 a 28.8 bc 29.5 bc 28.3 bc 23.9 c
Chinchao 2019–2020 35.6 a 38.9 a 35.7 a 2.1 b 33.50 a 32.4 a 34.6 a 31.0 a 0.0 b 29.2 a
Chinchao 2020–2021 34.2 ab 38.6 a 31.0 bc 20.4 d 24.5cd 29.9 a 34.4 a 24.1 b 15.9 c 19.2 bc
Quilcas 2019–2020 40.1 b 48.1 a 36.4 bc 20.0 d 30.4 c 38.3 b 45.2 a 33.4 bc 17.3 d 28.7 c
Jauja 2020–2021 24.3 a 26.0 a 26.0 a 20.3 ab 17.4 b 23.4ab 24.8 a 25.9 a 19.9 bc 16.5 c
Yanac 2020–2021 29.1 ab 34.6 a 30.2 ab 26.2 b 29.6 ab 26.5 b 32.7 a 28.7 ab 24.7 b 23.8 b
Majes 2019–2020 50.4 a 51.7 a 43.5 b 37.0 bc 36.2 c 45.0 a 44.8 a 39.38 ab 30.5 c 33.9 bc
Majes1a2020–2021 51.7 a 39.8 b 52.2 a 21.9 c 20.1 c 48.8 a 32.5 b 47.8 a 18.3 c 16.4 c
Majes2b2020–2021 39.9 a 43.8 a 32.2 b 19.6 c 20.9 c 34.0 a 32.7 a 29.2 a 12.19 b 16.4 b
Santa Rita 2019–2020 49.7 a 46.7 a 43.2 a 36.4 b 33.6 b 44.3 a 40.5 a 39.1 a 30.3 b 31.4 b
Average 42.0 42.3 38.0 25.3 29.8 38.1 36.2 33.9 21.2 26.0
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The percentage of extra and first category tubers were
79.24%, 75.92%, and 75.99%, in varieties CIP-PODER-
OSA CROCANTE, CIP-PODEROSA POLLERA and
CIP-PODEROSA WATIA, respectively (Table3). This is
an important characteristic for its use in French fries and
in baked potatoes. Control varieties INIA 303-CANCHAN
and UNICA obtained a percentage of extra and first category
tubers of 64.08% and 66.74%, respectively.
Late Blight Resistance
Trials for variety registration in Peru must be carried out in
areas where potato crop is important but not necessarily in
areas with high LB pressure. LB resistance was determined
in earlier field trials carried out between 1998 and 2008
(Gastelo etal. 2016a, b), and was validated in 2019–2020
and 2020–2021 growing seasons in La Paccha (Cajamarca)
and Chinchao (Huanuco), where the conditions of tempera-
ture, relative humidity and rainfall were optimal to have a
high pressure of the disease (Forbes etal. 2014). Control of
LB in the new varieties was done with two contact fungi-
cides sprays (mancozeb), while the control varieties INIA
303CANCHAN and UNICA required eight sprays ([manco-
zeb + (propineb + cymoxanil)] to obtain tuber yield potential.
due to their susceptibility to LB. This information was very
important for economic analysis which must be included in
the official register of commercial varieties in Peru. If LB
is not controlled in susceptible varieties, yield can be lost.
Results obtained with INIA-303 Canchan grown in Chinchao
(Huanuco) during 2019–2020 growing season indicated high
AUDPC value (2933) (Table4) despite having been sprayed
eight times with fungicides. INIA 303-Canchan was released
as resistant to late blight in 1990, however it rapidly became
susceptible as the pathogen population evolved (Forbes
2012), and UNICA was released as moderate resistant to LB
(Gutiérrez-Rosales etal. 2007). Both varieties are used as
controls in different field trials (Sanabria etal. 2020; Gastelo
etal. 2022; Pérez etal. 2020).
Table4 shows the AUDPC and sAUDPC values obtained
by three new varieties which were lower than values
obtained by control varieties INIA-303 CANCHAN and
UNICA. These results confirm higher levels of LB resist-
ance of the three new varieties compared to popular varieties
grown by farmers.
Table 3 Tuber yield by category
in grams and percentage of total
weight by category on average
of thirteen locations, 2019–
2020 and 2020–2021 growing
seasons
Means followed by different letters differed significantly (LSD, P < 0.01)
1 = DRA-Puno 2011
Varieties Tuber yield by categories1 t/ha
Total Culls < 60g Second 61–90g First 91–120g Extra > 120g
CIP-PODEROSA CROCANTE 42.0 a 3.9 4.8 b 14.5 b 18.7 a
CIP-PODEROSA POLLERA 42.4a 6 4.2 c 13.7 c 18.4 a
CIP-PODEROSA WATIA 38.1 b 4 5.1 b 15.3 a 13.6 b
INIA 303-CANCHAN 25.3 d 4.2 5.0 b 8.3 e 8.0 d
UNICA 29.8 c 3.8 6.1 a 9.9 d 10.0 c
Tuber Yield by categories %
CIP-PODEROSA CROCANTE 100.0 9.3 11.5 34.6 44.6
CIP-PODEROSA POLLERA 100.0 14.2 9.8 32.3 43.6
CIP-PODEROSA WATIA 100.0 10.5 13.5 40.3 35.7
INIA 303-CANCHAN 100.0 16.4 19.5 32.8 31.2
UNICA 100.0 12.7 20.6 33.1 33.6
Table 4 Area under the disease
progress curve (AUDPC)
and standardized AUDPC
(sAUDPC) values obtained
by new varieties and control
varieties during 2019–2020 and
2020–2021 growing seasons
Means followed by different letters differed significantly (LSD, P < 0.01)
Variety AUDPC sAUDPC
2019–2020 2020–2021 Average
La Paccha Chinchao La Paccha Chinchao
CIP-PODEROSA CROCANTE 613 b 275 b 548 b 29 b 366 1.73
CIP-PODEROSA POLLERA 77 a 0 a 140 a 29 b 62 0.29
CIP-PODEROSA WATIA 460 b 0 a 490 b 0 a 238 1.13
INIA 303-CANCHAN 997 c 2933 d 875 c 268 c 1268 6.00
UNICA 1035 c 688 c 747 c 216 c 672 3.18
American Journal of Potato Research
1 3
Dry Matter andReducing Sugars Content
Dry matter content (%) was determined using the oven dry-
ing method (Naeem and Caliskan 2020). Two hundred fifty
grams of tubers were cut into small cubes (fresh weight),
placed in an oven at 100°C for 72h, and then the dry weight
was registered. The percentage of dry matter was determined
with the following formula:
Reducing sugars content (%) was determined using
Accu-Chek(R) Active strips. The Accu-Chek Active kit
is based on the principle of photometric determination of
glucose by staining glucose with oxidoreductases or reac-
tion by glucose dehydrogenase pyrrolquinolinequinone
(PQQ). This kit shows results in quantitative values from
10mg/dl to 600mg/dl (Misener etal. 1996; Garcia etal.
2002; Pandey etal. 2009; Brandt 2012). The percentage of
reducing sugar was calculated with the following formula:
Dry matter content obtained in the 2019–2020 and
2020–2021 growing seasons by CIP-PODEROSA CRO-
CANTE, CIP-PODEROSA POLLERA, and CIP-PODER-
OSA WATIA ranged between 20.07 to 29.88%, 19.46 to
30.38%, and 20.51 to 26.51% respectively, Overall average
(from thirteen locations) of dry matter percentages of the
new varieties were higher than control varieties (Tables5
DM% in Oven drying met hod = (Dry weight∕Fresh weight)×100
Percentage reducing sugar =0.000705(Accu −Chek value)+0.00453.
and 12). The high values of dry matter in the three new
varieties are sufficient to obtain quality products when fry-
ing and baking (Pandey etal. 2009).
Percentages of reducing sugars obtained in 2019–2020
and 2020–2021 growing seasons, are shown in Table6, in
which the new varieties had lower values than the maxi-
mum allowed (0.20%) to obtain a good frying color. INIA
303-CANCHAN variety had 0.39% of reducing sugars in
Chugay 2020–2021 and the UNICA variety presented val-
ues greater than 0.20%, in La Paccha 2020–2021 (0.28%)
and in Chugay 2019–2020 (0.20%). The low percentages
of reducing sugars of the new varieties will allow them
to have a good French fries color (Kummar etal. 2004).
Quality ofFrench Fries
This test was carried out in CIP post-harvest laboratory
in La Molina, Lima, Peru. Quality of fry color in French
Fries was measured in strips of 9mm caliber, and color of
sticks was determined using the USDA French fry color
scale (USDA 1967; Sabbaghi and Ziaiifar 2013). Scale
degrees 1 and 2 indicate an acceptable color; scale degrees
greater than 2 are considered an unacceptable color. Fry-
ing was performed immediately after harvest and in tubers
stored under room conditions (14–16°C) for 90days after
the harvest (in La Molina, Lima, Peru). These frying meth-
ods were compared to see their similarity or difference
using Pearson correlation coefficients (α = 0.01) (Wang
Table 5 Dry matter content (%) in thirteen locations, 2019–2020 and 2020–2021 growing seasons
a = winter-spr ing season b = summer-fall season
Means followed by different letters differed significantly (LSD, P < 0.01)
Locality Growing season Dry matter %
CIP-PODEROSA CRO-
CANTE CIP396026.101
CIP-PODEROSA POL-
LERA CIP395123.6
CIP-PODEROSA
WATIA CIP396034.103
INIA
303-CAN-
CHAN
UNICA
La Paccha 2019–2020 20.1 b 22.6 a 20.5 b 20.2 b 18.2 c
La Paccha 2020–2021 22.0 a 22.7 a 20.6 b 20.0 b 16.7 c
Chugay 2019–2020 25.3 a 23.23 a 24.3 a 22.3 a 21.6 a
Chugay 2020–2021 24.0 a 23.5 a 23.0 a 21.5 b 18.6 c
Chinchao 2019–2020 21.7 a 21.9 a 21.2 a – 19.8 a
Chinchao 2020–2021 22.4 a 19.5 b 22.2 a 20.9 ab 19.8 ab
Quilcas 2019–2020 29.9 a 30.4 a 26.5 b 26.8 b 23.9 c
Jauja 2020–2021 22.8 a 23.2 a 22.5 a 23.4 a 19.7 b
Yanac 2020–2021 23.9 a 23.7 a 24.8 a 23.6 a 20.0 b
Majes 2019–2020 23.5 a 21.4 abc 22.3 abc 22.7 ab 20.0 c
Majes1a2020–2021 23.4 a 20.4 c 21.7 b 21.2 b 20.0 c
Majes2b2020–2021 22.6 a 21.0 b 22.6 a 21.7 ab 18.0 c
Santa Rita 2019–2020 23.50 a 20.89 22.3 b 21.1 c 20.0 d
American Journal of Potato Research
1 3
2013). Frying process was carried out in two stages: 1) at
160°C for three minutes and 2) at 180°C for 2min using
vegetable oil.
The new varieties had excellent fry color immediately
after harvest in all locations with grades 1 or 2, except in
Chugay, where CIP-PODEROSA POLLERA variety had
grade 3. The control varieties INIA 303-CANCHAN and
UNICA presented color variability with values from 1 to 4
(Tables7 and 8).
The correlation between fry color immediately after
harvest (at harvest) and 90days after harvest was high
(r = 0.86) and statistically significant (P < 0.01). The new
varieties CIP-PODERA CROCANTE, CIP-PODEROSA
POLLERA and CIP-PODEROSA WATIA, had accept-
able fry color ratings of 1 or 2 (Table8, Fig.7), which
will allow having good quality tubers for seasons when
there is no harvest of fresh tubers, a limitation in areas
where there is only one rainy growing season (Agblor and
Scanlon 2002).
Quality forBaking
In 2019–2020 and 2002–2021 growing seasons, tuber bak-
ing tests were carried out at the CIP post-harvest laboratory,
and in the field during harvest in Chugay and Yanac in the
2020–2021 growing season. Evaluations in the post-harvest
laboratory in both growing seasons were carried out with a
panel of three evaluators, who were trained for these sensory
tests and have been collaborating with CIP for many years.
In the field the panel consisted of six local evaluators.
A sample of 2 tubers for each variety was taken in
each replicate from all locations, then washed with run-
ning water, dried with a paper towel, and then wrapped
in aluminum foil. They were placed in an oven previously
heated to 180ºC and then baked for 40 to 50min. They
were considered baked when they were easily penetrated
by a stainless-steel probe.
Flavor (5 excellent, 3 good and 1 bad) and texture (5
floury, 3 intermediate and 1 watery), were evaluated using
the scoring system described by De Haan etal. (2017) and
Kadam etal. (1991). To determine the final score for each
variety, scores assigned by each panel evaluator were added.
The variety CIP-PODEROSA WATIA obtained the
highest score for both flavor and texture, followed by CIP-
PODEROSA CROCANTE, CIP-PODEROSA POLLERA,
and the control varieties INIA 303-CANCHAN and UNICA
(Table9). In addition to its resistance to LB, high tuber
yield, the CIP-PODEROSA WATIA variety obtained excel-
lent quality for baking.
Acrylamide Content
Acrylamide is a carcinogenic compound found in foods that
have been fried, baked, or toasted, related to the darkening
of the product and is formed from the reaction of reduc-
ing sugars with the amino acid asparagine at temperatures
above 120°C (Maillard reaction) (Zúñiga and Pedreschi
Table 6 Reducing sugars content (%) in thirteen locations, 2019–2020 and 2020–2021 growing seasons
a = winter-spr ing season b = summer-fall season
Means followed by different letters differed significantly (LSD, P < 0.01)
Locality Growing season Reducing sugars %
CIP-PODEROSA CRO-
CANTE CIP396026.101
CIP-PODEROSA POL-
LERA CIP395123.6
CIP-PODEROSA
WATIA CIP396034.103
INIA
303-CAN-
CHAN
UNICA
La Paccha 2019–2020 0.04 ab 0.05 ab 0.02 a 0.09 bc 0.12 c
La Paccha 2020–2021 0.08 a 0.09 a 0.09 a 0.14 b 0.28 c
Chugay 2019–2020 0.01 a 0.09 b 0.09 b 0.12 c 0.20 d
Chugay 2020–2021 0.05 a 0.17 c 0.10 b 0.39 d 0.15 c
Chinchao 2019–2020 0.01 a 0.01 a 0.01 a – 0.05 b
Chinchao 2020–2021 0.02 a 0.08 b 0.02 a 0.03 a 0.02 a
Quilcas 2019–2020 0.01 a 0.01 a 0.01 a 0.04 b 0.01 a
Jauja 2020–2021 0.04 a 0.09 ab 0.04 a 0.11 b 0.14 c
Yanac 2020–2021 0.05 a 0.13 b 0.07 a 0.19 c 0.17 b
Majes 2019–2020 0.02 a 0.01 a 0.01 a 0.03 a 0.01 a
Majes1a2020–2021 0.01 a 0.02 a 0.01 a 0.04 ab 0.07 b
Majes2b2020–2021 0.02 a 0.07 b 0.03 a 0.07 b 0.07 b
Santa Rita 2019–2020 0.07 c 0.01 a 0.01 a 0.04 b 0.02 a
American Journal of Potato Research
1 3
2009; Tajner-Czopek etal. 2021; Mesias etal. 2020). In
commercial fried potato production is a crucial challenge
for the food industry.
Acrylamide content was determined in 1kg of French
Fries, from five locations harvested in the 2020–2021
growing season (Table10). Samples were sent to the
AGQ Labs Peru SAC laboratory to determine the acryla-
mide content, using the method of liquid chromatography
and mass spectrometry ( LC–MS) based on the method
developed by the Food and Drug administration (FDA)
U.S. (https: // www. fda. gov/ food/ chemi cals/ detec tion-
and- quant itati on- acryl amide- foods). Subsamples of
200g were taken from sample of 1kg, which have a limit
of quantification of 30 µgkg−1 and a confidence level
95%. Acrylamide content of new varieties at all loca-
tions was less than 500µg acrylamide/kg French Fries,
the maximum limit established by the European Union
(http:// data. europa. eu/ eli/ reg/ 2017/ 2158/ oj (Tables10
and 12). These values are related to low contents of
reducing sugars in the different localities (< 0.20%).
In comparison, control variety INIA 303-CANCHAN
at Chugay presented values above maximum permitted
limit and UNICA variety also had high values in Chugay
and La Paccha, where their reducing sugar content was
also high, probably because these localities are located
above 3400m.a.s.l. (Table1) in which lower tempera-
tures increase reducing sugar content. Control varieties
were not stable for this character in comparison to the
new varieties which show stability for reducing sugar
content in all localities. A positive and statistically
significant correlation (r = 0.68) (P < 0.01) was found
between reducing sugars percentage and acrylamides
content. These results demonstrate that the three new
varieties are healthier for consumers due to their lower
acrylamide content compared to control varieties.
Table 7 Quality of fry color in French fries at harvest of three new varieties and two control varieties in thirteen locations, 2019–2020 and
2020–2021 growing seasons
a = winter-spr ing season b = summer-fall season
Means followed by different letters differed significantly (LSD, P < 0.01)
Locality Growing season Fry color
CIP-PODEROSA
CROCANTE
CIP396026.101
CIP-PODEROSA POL-
LERA CIP395123.6
CIP-PODEROSA WATIA
CIP396034.103
INIA 303-CAN-
CHAN
UNICA
La Paccha 2019–2020 2 b 2 b 1 a 3 c 3 c
La Paccha 2020–2021 2 a 2 a 2 a 3 b 3 b
Chugay 2019–2020 2 a 3 b 2 a 3b 4 c
Chugay 2020–2021 2 a 2 a 2 a 4 b 4 b
Chinchao 2019–2020 1 a 1 a 1 a – 1 a
Chinchao 2020–2021 1 a 1 a 1 a 2 b 2 b
Quilcas 2019–2020 1 a 1 a 1 a 1 a 1 a
Jauja 2020–2021 1 a 1 a 1 a 3 b 3 b
Yanac 2020–2021 2 b 2 b 1 a 4 d 3 c
Majes 2019–2020 1 a 1 a 1 a 1 a 1 a
Majes1a2020–2021 1 a 1 a 1 a 2 b 2 b
Majes2b2020–2021 1 a 1 a 1 a 1 a 1 a
Santa Rita 2019–2020 1 a 1 a 1 a 1 a 1 a
Table 8 Fry color of French Fries at harvest and 90days after harvest
of three new varieties and two control varieties in average of six loca-
tions in 2019–2020 growing season and seven locations in 2020.2021
growing season
Varieties Growing season Fry color *
At harvest 90days
after
harvest
CIP-PODEROSA CRO-
CANTE
2019–2020 1 2
CIP-PODEROSA POL-
LERA
2019–2020 2 2
CIP-PODEROSA WATIA 2019–2020 1 1
INIA 303-CANCHAN 2019–2020 2 2
UNICA 2019–2020 2 2
CIP-PODEROSA CRO-
CANTE
2020–2021 1 1
CIP-PODEROSA POL-
LERA
2020–2021 1 2
CIP-PODEROSA WATIA 2020–2021 1 2
INIA 303-CANCHAN 2020–2021 3 2
UNICA 2020–2021 3 3
American Journal of Potato Research
1 3
Variety
Locality
At
Harvest90 DAH
At
Harvest90 DAH
At
Harvest 90 DAH
At
Harvest 90 DAH
At
Harvest90 DAH
Chugay
La Paccha
Chinchao
Jauja
Majes1
Majes2
Yanac
CIP-PODEROSA
CROCANTE
CIP-PODEROSA
POLLERA
CIP-PODEROSA
WATIAINIA 303-CANCHAN UNICA
Fig. 7 Fry color of French Fries of CIP-PODEROSA CROCANTE, CIP-PODEROSA POLLERA, INIA 303-CANCHAN and UNICA varieties
in the 2020–2021 growing seasons
Table 9 Values for flavor and
texture of baked tubers in three
new varieties and two control
varieties during 2019–2020 and
2020–2021 growing seasons
1 = 6 Localities, 3 repetitions, 3 evaluators by location. Total score maximum 270, minimum 54
2 = 6 Localities, 3 repetitions, 3 evaluators and 2 localities, 3 repetitions, 6 evaluators by location. Total
score maximum 450, minimum 90
a = Sum of the scores assigned by the evaluators of the different localities
Variety Baking Test
2019–202012020–20212TOTAL
Flavor Texture Flavor Texture Flavor Texture
CIP-PODEROSA WATIA CIP396034.103 202a172 296 278 498 450
CIP-PODEROSA POLLERA CIP395123.6 168 144 244 275 412 419
CIP-PODEROSA CROCANTE CIP396026.101 174 166 194 231 368 397
INIA 303-CANCHAN 141 117 256 248 397 365
UNICA 150 146 234 231 384 377
Table 10 Acrylamide content
in French Fries, 2020–2021
growing season
Variety µg acrilamidas/kg French fries
Majes2 Jauja Chinchao La Paccha Chugay Average
CIP-PODEROSA CROCANTE 92.0 109.0 81.0 211.0 237.0 146.0
CIP-PODEROSA POLLERA 131.0 213.0 132.0 442.0 333.0 250.2
CIP-PODEROSA WATIA 186.0 167.0 152.0 416.0 333.0 250.8
INIA 303-CANCHAN 152.0 263.0 124.0 364.0 916.0 363.8
UNICA 127.0 431.0 303.0 546.0 858.0 453.0
American Journal of Potato Research
1 3
Glycoalkaloid Content
Climate change is affecting weather patterns in traditional
potato growing areas, where unpredictable rainfall and
higher temperatures increase pressure by pests and dis-
eases and reduce tuber yield (Hijmans 2003). Other effects
reported are a greater frequency of tuber disorders such
as second growth, growth cracks, sprouting, deformations
and raised glycoalkaloid content (Levy and Veilleux 2007).
High levels of glycoalkaloids can produce a bitter taste and
can be unsafe for human consumption at levels exceed-
ing 20mg/per 100g fresh weight of potatoes (Storey and
Davies 1992; Ruprich etal. 2009).
At harvest, 15 tubers of each sample were collected
and sent to Quality and Nutrition Laboratory in CIP-
Lima, Peru, for glycoalkaloid analysis. Freeze-dried and
milled samples of each tuber were prepared and stored
at − 20°C until analysis. Total glycoalkaloid analysis was
performed using the method described by Burgos etal.
(2014) in which glycoalkaloid extraction was executed
using methanol and chloroform following a concentration
process at 60°C in a rotary evaporator. The extract was
transferred to a 2% acetic acid solution and then purified
using ammonium hydroxide at 85°C and ultracentrifuga-
tion at 27,000rpm. The pellet was placed in reaction with
85% orthophosphoric acid and read at 408nm in a spec-
trophotometer. The determination of total glycoalkaloids
was achieved against a standard curve of α-chaconine as
reference. New varieties and control varieties presented
less than 20mg/100g fresh weight, the maximum limit
so that they do not affect people's health (Tables11 and
12). The varieties CIP-PODEROSA CROCANTE and
CIP-PODEROSA POLLERA presented relatively high
values in Chugay at 3712m.a.s.l. (Tables1 and 11) in the
2020–2021 growing season, since in this campaign there
were periods of drought and frost, probably causing stress
in these varieties increasing their total glycoalkaloid con-
tents compared to the 2019–2020 season. Despite these
unfavorable conditions, the new varieties did not exceed
the maximum limit allowed.
Table 11 Glycoalkaloid content in potato tubers determined in the 2019–2020 and 2020–2021 growing seasons
Glycoalkaloids mg/100g fresh weight
Variety 2019–2020 2020–2021
Majes Chugay Chinchao Average Chugay Chinchao La Paccha Average
CIP-PODEROSA CROCANTE 8.0 6.1 9.3 7.8 15.6 3.1 6.6 8.4
CIP-PODEROSA POLLERA 10.1 12.5 11.3 11.3 17.9 3.1 4.6 8.5
CIP-PODEROSA WATIA 10.7 9.6 14.5 11.6 8.1 4.5 9.1 7.2
INIA 303-CANCHAN 6.4 6.1 8.4 7.0 2.4 2.1 1.3 1.9
UNICA 3.3 4.9 3.8 4.0 1.3 1.7 1.1 1.4
Table 12 Average values of quality characters in new potato varieties and popular control varieties obtained in the 2019–2020 and 2020–2021
growing seasons
Varieties Growing season % Dry matter % Reducing
sugars
Fry color Acryla-
mide
µgkg-1
Glycoalkaloids
mg/100g fresh
weight
At harvest 90days
after har-
vest
CIP-PODEROSA CROCANTE 2019–2020 24.0 0.03 1 2 7.8
CIP-PODEROSA POLLERA 2019–2020 23.4 0.03 2 2 11.3
CIP-PODEROSA WATIA 2019–2020 22.8 0.03 1 1 11.6
INIA 303-CANCHAN 2019–2020 18.8 0.05 2 2 7.0
UNICA 2019–2020 20.5 0.07 2 2 4.0
CIP-PODEROSA CROCANTE 2020–2021 23.0 0.04 1 1 146.0 8.4
CIP-PODEROSA POLLERA 2020–2021 21.9 0.09 1 2 250.2 8.5
CIP-PODEROSA WATIA 2020–2021 22.5 0.05 1 2 250.8 7.2
INIA 303-CANCHAN 2020–2021 21.7 0.14 3 2 363.8 1.9
UNICA 2020–2021 19.0 0.13 3 3 453.0 1.4
American Journal of Potato Research
1 3
CIP-PODEROSA CROCANTE, CIP-PODEROSA
POLLERA and CIP-PODEROSA WATIA varieties com-
bine several favorable characters to have a good frying
color and maintain their quality for up to three months
after harvest, as well as their low content of acrylamides
and glycoalkaloids in addition to the lower use of fungi-
cides to control LB, which helps to preserve the health
of farmers and consumers and reduce the impact on the
environment (Table12).
Economic Profitability
The economic profitability of new potato varieties was determined
taking as reference the production costs and sale price in Peru.
The profitability per hectare in percentage, was calculated
both in the new varieties and in the control varieties, using
the following formulas for each of the 13 localities:
The sale price of US$ 0.26 was considered for the con-
trol varieties and US$ 0.21 for the new varieties. A lower
price was considered for the new varieties because they are
not yet well known by the final consumer.
Finally, the profitability of the thirteen locations was aver-
aged to obtain the average profitability of each variety.
The profitability of three new varieties was approxi-
mately twice the profitability of popular varieties INIA
303-CANCHAN and UNICA, as is showed in Table13.
CIP-PODEROSA CROCANTE variety had an average
profitability of 84.2%, i.e.., for each dollar invested it is
possible to have a return of 0.84 dollars, which is higher
than the profitability obtained for the control varieties.
The same occurs with the varieties CIP-PODEROSA
POLLERA and CIP-PODEROSA WATIA (Table13).
A factor that influences profitability is the reduction of
production costs in the new varieties due to the lower use
of fungicides compared to the control varieties that used
more fungicide to control LB.
Prof itability(%) = (Net income∕cost of production)×100
Net income = Total income − Cost of production
Total income = Commercial yield per hectare × sale price
Conclusions
• CIP-PODEROSA CROCANTE, CIP-PODEROSA POL-
LERA and CIP-PODEROSA WATIA have been released
as new potato varieties in Peru in 2022 due to their high hori-
zontal resistance to LB, high tuber yield, excellent quality for
French fries and baking, high percentage of dry matter and
low content of reducing sugars, glycoalkaloids and acryla-
mides. These new varieties are superior to INIA 303-CAN-
CHAN and UNICA, popular Peruvian potato varieties which
are preferred by consumers for fresh and fried consumption,
but they are susceptible and moderate resistant to LB respec-
tively. The new varieties have been registered in National
Register of Commercial Varieties of Peru—REGISTERS
N° 001, 002 and 003–2023-MIDAGRI-SENASA-DELYC.
• CIP-PODEROSA CROCANTE, CIP-PODEROSA POL-
LERA and CIP-PODEROSA WATIA varieties are benefi-
cial for both producer and consumer because they require
less fungicides to control LB. These varieties can be used
for family and commercial farming systems because they
help preserve the environment, are economically profitable
and help improve the living standards of potato producers.
Acknowledgements We thank F. Ventura and A. Sierralta for their
technical support in greenhouse activities, to the Asociacion Pataz,
a non-governmental organization for their support in executing the
field trials in the La Libertad Region, especially during COVID-19
time, to Jimena Sologuren Arias and Luz Evangelina Arias Vargas de
Sologuren from mining company Poderosa, for financial support for
the development of this research.
Funding Funding support for this work was provided by Mining Com-
pany Poderosa through CONCYTEC (RSD. No. 949–2019-CONCY-
TEC/SDCTT, law 30309) (http:// bt. concy tec. gob. pe/).
Data Availability The data sets presented in this study can be found
in DATAVERSE online repository (https:// data. cipot ato. org/ datas et.
xhtml? persi stent Id= doi: 10. 21223/ J9NLVP).
Declarations
Conflict of Interest The authors declare no competing interests.
Open Access This article is licensed under a Creative Commons Attri-
bution 4.0 International License, which permits use, sharing, adapta-
tion, distribution and reproduction in any medium or format, as long
as you give appropriate credit to the original author(s) and the source,
provide a link to the Creative Commons licence, and indicate if changes
were made. The images or other third party material in this article are
included in the article's Creative Commons licence, unless indicated
otherwise in a credit line to the material. If material is not included in
the article's Creative Commons licence and your intended use is not
permitted by statutory regulation or exceeds the permitted use, you will
need to obtain permission directly from the copyright holder. To view a
copy of this licence, visit http:// creat iveco mmons. org/ licen ses/ by/4. 0/.
Table 13 Economic profitability of three new varieties compared to
popular varieties in Peru, 2019–2020 and 2020–2021 growing season
Variety CIP-
PODEROSA
CROCANTE
CIP-
PODEROSA
POLLERA
CIP-PODER-
OSA WATIA
INIA
303-CAN-
CHAN
UNICA
Profitability
(%)
84.2 87.0 76.1 19.5 46.8
American Journal of Potato Research
1 3
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