WSU CAHNRS

Washington State University

Potatoes at WSU

1998 Washington Regional Specialty Trial

All clones had yellow flesh as did AO90319-1, while the other numbered line NDC4069-4R/R, had red flesh. Photovolt readings are numerical values given to lightness and darkness. Colored flesh of all entries may explain lower Photovolt readings given. Crispin received the most consistant ratings when baked, boiled and microwaved of all the entries. None of the entries sloughed excessivly when boiled although NDC4069-4R/R had a waxy texture. Red Gold scored the highest when french fried.

  Culinary qualities Photovolt readings     
CloneBoilingBakingMicrowaveFrench FriedStemBudAverageDifferenceUSDATotal
(25 max)(25 max)(25 max)(20 max)(95 max)
1Crispin20.320.320142840.734.412.7174.6
2Day 917.317.7201320.433.326.912.9268
3Fianna17.320.7231337.742.740.25074
4German Butterball19.318.7191217.227.822.510.6369
5Provento20.317221016.526.221.49.7369.3
6Red Gold1614.3171833.550.842.217.3065.3
7Yukon gold13.316.3161430.545.337.914.8059.6
8AO90319-119.717.7171229.642.33612.7166.4
9NDC4069-4R/R15.719191717.424.320.96.9370.7
Planted:April 30
Harvested:Sept.10
Boiled:Sept.15
Baked:Sept.14
Microwaved:Sept.16
Fried:Sept.17
Potatoes at WSU, PO Box 646414, Washington State University, Pullman WA 99164-6414, 509-335-9502
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