WSU CAHNRS

Washington State University

Potatoes at WSU

1998 Washington Red Regional Trial

None of the samples showed any tendency toward after cooking darkening. Red LaSoda had some hollow heart in every evaluation. NDO4592-3 had an unpleasant flavor in all evaluations, but, scored the lowest when oven baked. NDO2438-6R sloughed excessively when boiled, for the 2nd year in a row. When DT6063-1R was oven baked or boiled, the stem end remained firm unlike the bud end which was soggy. (Table 1)

TABLE 1         

Clone

Boiling

Baking

Microwave

Total

(25 max)(25 max)(25 max)(75 max)
1RED LASODA18.519.51856
2DARK RED NORLAND20192059
3SANGRE19.519.52059
4A79543-4R20191756
5AO92657-3R21191959
6CO89097-218.517.521.557.5
7COO86107-1R2015.514.550
8DT6063-1R16.5151950.5
9NDO2438-6R1416.52050.5
10NDO2686-4R17.514.51648
11NDO4300-1R17.514.51749
12NDO4588-5R18.51315.547
13NDO4592-3R20142155
Planted:March 18
Harvested:July 6
Boiled:July 9
Baked:July 8
Microwaved:July 10
Potatoes at WSU, PO Box 646414, Washington State University, Pullman WA 99164-6414, 509-335-9502
© 2017 Washington State University | Accessibility | Policies | Copyright | Log in