WSU CAHNRS

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Potatoes at WSU

Red Regional Trial Postharvest Evaluation

Of the 12 entries, NDO4588-5R consistently showed slight after-cooking-darkening in all evaluations.  A92657-1R had a ‘pasty’ texture after boiling, baking and microwaving.  Clones W1100 and W84-75 sloughed excessively when boiled and their tuber centers were ‘mushy’.  Three other clones DT6063-1R, NDO4323-2R and NDO4588-5R sloughed severely.  A92657-1R had a very ‘muddy’ flavor.  Dark Red Norland, Red LaSoda and CalRed had the highest boiled quality scores overall.  W1100 and W84-75 ranked the lowest in boiled quality.
In the oven baking evaluation, A92657-1R, W1100 and W84-75 all had a ‘pasty’ texture, while the tuber center of NDO4300-1R was somewhat raw.  Flavors of  A92657-1R, W1100 and W84-75 were ‘muddy’.  DT6063-1R and NDO4323-2R had the highest baked quality overall, while W1100 and W84-75 were rated the lowest.
The microwaved textures of Red LaSoda and IdaRose were ‘pasty’.  In addition, their tuber centers, plus those of A92657-1R and DT6063-1R, were either raw or too firm.  Red LaSoda and CO89097-2 both had ‘muddy’-flavored flesh.  NDO4323-2R, NDO4588-5R, W1100 and W84-75 had the best microwaved quality, while Red LaSoda and IdaRose ranked the lowest.
DT6063-1R and NDO4323-2R had the highest quality scores (59.3/75) over all cooking protocols.

Boiling

CloneAfter cookingTuber Total 
SloughingDarkeningTextureFlavorCenterRating
1DARK RED NORLAND453.834.820.5
2RED LASODA44.833.5520.3
3IdaRose35334.518.5
4A79543-4R (Cal Red)34.83.83.8520.3
5A92657-1R5522.34.318.5
6CO89097-2352.53518.5
7DT6063-1R254.544.520
8NDO4300-1R353.83.54.519.8
9NDO4323-2R2.34.543.34.518.5
10NDO4588-5R2.34.33.53.5518.5
11W11001533416
12W84-75152.52.53.814.8
LSD 0.050.20.41.21.312.5
Average2.84.93.33.24.618.7

Oven Baking

CloneAfter cookingTuber SkinTotal 
DarkeningTextureFlavorCenterRatingRating
1DARK RED NORLAND4.33.82.82.84.317.8
2RED LASODA4.33.53.83.54.319.3
3IdaRose52.833.33.817.8
4A79543-4R (Cal Red)4.83.33.344.319.5
5A92657-1R4.822.334.316.3
6CO89097-253.52.53.54.318.8
7DT6063-1R4.553.34.34.321.3
8NDO4300-1R51.82.82.3415.8
9NDO4323-2R4.83.83.344.320
10NDO4588-5R3.8333.34.317.3
11W11005224417
12W84-7551.51.53415
LSD 0.050.510.910.52.1
Average4.732.83.44.118

Microwave

CloneAfter cookingTuber SkinTotal 
DarkeningTextureFlavorCenterRatingRating
1DARK RED NORLAND4.833.83.54.319.3
2RED LASODA52214.514.5
3IdaRose4.8231.34.815.8
4A79543-4R (Cal Red)3.82.83.33517.8
5A92657-1R4.52.53.52517.5
6CO89097-2542.32.84.818.8
7DT6063-1R4.83.831.5518
8NDO4300-1R4.82.83.834.819
9NDO4323-2R4.84.53.53.34.820.8
10NDO4588-5R4.34.33.84.54.821.5
11W11004.33.83.34.54.820.5
12W84-754.82.53.84.84.820.5
LSD 0.050.7111.50.42.8
Average4.63.13.22.94.818.6

ns=No Significant Difference
Differences between clones that are equal to or greater than the LSD 0.05 are considered significant

Potatoes at WSU, PO Box 646414, Washington State University, Pullman WA 99164-6414, 509-335-9502
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