WSU CAHNRS

Washington State University

Potatoes at WSU

2003 Red Trial

All entries in all evaluations rated slight on after-cooking-darkening with the exception of CO94019-1R which was moderate when oven baked. These entries also scored very closely in total ratings. The range being only 51.8 – 59.1 out of 75 possible.

When boiled Red LaSoda and AO96747-1R sloughed severely. All other entries sloughed slightly to moderately. Cherry Red, Dark Red Norland and CO93037-6R had a pasty texture. CO93037-6R and NDTX4271-5R had unacceptable flavor. While Cherry Red, Red LaSoda and AO93487-2R were all rated with good flavor.

Cherry Red was the only entry to be rated as having a fluffy texture when oven baked. AO96747-1R, CO93037-6R and CO94019-1R were all deemed to have a pasty texture. All other entries were rated as creamy texture. Only CalRed had crispy skin with some burnt areas. The remaining entries all had skin like it was steamed/baked in aluminum foil.

The tuber center of Red LaSoda and NDTX4304-1R were slightly raw when microwaved. All entries were rated as having a creamy texture with the exception of NDTX4304-1R which was given a pasty rating. As would be expected the skin had a steamed rating for all entries.

French fries from all entries were light and uniform. Chips from AO93487-2R, CO93037-6R & CO94019-1R received the highest average SFA ratings of 2.5, 2.1 and 1.9 respectively. All other entries fried with average SFA ratings of 3 or darker.

Boiling

After cookingTuberTotal
CloneSloughingDarkeningTextureFlavorCenterRating
1CalRed44.83.23.44.419.8
2Cherry Red34.82.44.24.819.2
3Dark Red Norland44.723.84.218.7
4Red LaSoda2.34.53.84.64.419.6
5AO93487-2R3.54.62.64.4419.1
6AO96747-1R2543.24.218.4
7AO96747-2R/Y2.94.333.44.818.4
8CO93037-6R3.342.22.44.616.5
9CO94019-1R3.5433.23.617.3
10NDC5281-23.94.52.63.83.818.6
11NDTX4271-5R2.63.93.62.44.416.9
12NDTX4304-1R3.34.633.24.818.9
LSD 0.050.50.71.21.21.12.7
Average3.24.533.54.318.5

Oven Baking

After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
1CalRed4.23.544.52.919.1
2Cherry Red4.24.23.54.8420.7
3Dark Red Norland4.62.73.34.84.119.5
4Red LaSoda4.33.23.84.74.320.3
5AO93487-2R532.82.53.717
6AO96747-1R4.41.82.94.54.318
7AO96747-2R/Y3.633.144.518.2
8CO93037-6R4.81.62.833.515.7
9CO94019-1R3.42.22.73.5415.7
10NDC5281-24.62.73.53.73.818.3
11NDTX4271-5R4.82.51.83.8417
12NDTX4304-1R4.32.82.83.33.616.8
LSD 0.050.50.91.210.72.7
Average4.42.83.13.93.918

Microwaved

After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
1CalRed4.22.94.54.24.420.2
2Cherry Red4.53.63.42.9418.4
3Dark Red Norland4.233.42.94.117.6
4Red LaSoda4.42.52.81.74.115.5
5AO93487-2R4.42.832.8417
6AO96747-1R4.63.43.844.420.2
7AO96747-2R/Y3.834.634.118.5
8CO93037-6R4.32.84.644.820.5
9CO94019-1R4.32.73.84.3419.1
10NDC5281-24.23.63.84.24.620.4
11NDTX4271-5R4.43.23.73.54.219
12NDTX4304-1R4.72.33.31.8416.1
LSD 0.050.70.91.41.10.72.9
Average4.333.73.34.218.5

Frying

(3/8 x 1 1/8" slices)

(Chips)

After FryingAv of 4 raters
CloneStemBudAverageDifferenceUSDASFA
1CalRed34.73735.95.504.5
2Cherry Red37.538.5383.403.6
3Dark Red Norland40.736.838.85.803
4Red LaSoda35.73937.43.604
5AO93487-2R43.94142.4502.5
6AO96747-1R41.237.239.24.803.4
7AO96747-2R/Y34.136.935.57.503.1
8CO93037-6R46.145.645.8502.1
9CO94019-1R49.743.846.75.901.9
10NDC5281-245.342.543.96.203.5
11NDTX4271-5R44.641.5433.603.5
12NDTX4304-1R34.533.233.86.304.8
LSD 0.054.93.1
Average40.739.4405.203.3
Differences between clones that are equal to or greater than the LSD 0.05 are considered significant
Planted:March 20
Harvested:July 24
Baked:Aug. 1
Microwaved:Aug. 5
Boiled:July 31
French Fried:July 29
Chipped:July 29
Potatoes at WSU, PO Box 646414, Washington State University, Pullman WA 99164-6414, 509-335-9502
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