Lehigh is a yellow-fleshed potato cultivar with excellent yield and resistance to both common scab and race Ro1 of the golden cyst nematode (Globodera rostochiensis). It was selected from a cross made at Cornell University in 1994 between the fresh-market cultivar Keuka Gold and the chipping cultivar Pike and released by the New York Agricultural Experiment Station in 2007. The tubers are oval and slightly flattened, with shallow eyes and netted skin. Although currently grown primarily for the fresh market, Lehigh is also used by restaurants for fresh-cut fries. The fry color of Lehigh is comparable in lightness to the chipping cultivar Snowden when chipped out of 10 °C storage after two months storage. Lehigh specific gravity averaged 1.080 across 60 Northeastern US trials, while marketable yield averaged 111% of Atlantic across 80 trials in New York, Pennsylvania and Maine.
All Science Journal Classification (ASJC) codes
- Agronomy and Crop Science