WSU CAHNRS

Washington State University

Potatoes at WSU

2003 Specialty Trial

Both All Blue and CO94165-3P/P had dark purple internal flesh color. CO94183-1R/R had dark pink flesh. As would be expected these entries had low Photovolt readings after French frying and were not included in the statistical analysis. French frying of these entries produced all light uniform fries. NDA5507-3YF produced chips with an average SFA rating of 1. Provento and Yukon Gold produced the darkest chips with average ratings of 3.6.

All entries produced slight to no after-cooking-darkening in any of the evaluations.

BTX1544-2W/Y, CO94165-3P/P and CO94183-1R/R all sloughed severely when boiled. Sieglinde and Yukon Gold both had a mealy texture. While A92584-3BB, CO94165-3P/P and TX1674-1W/Y had a pasty texture and were rated with unacceptable flavor. No entries had a problem with uncooked tuber centers.

When oven baked Yukon Gold had a mealy texture while A92584-3BB, VC0967-2R/Y and VC1002-3W/Y had a pasty texture. All other entries had either a creamy of fluffy texture. Every entry was rated as either bland or good flavor. BTX1544-2W/Y had crispy skin all others had steamed like or fully cooked skin.

When microwaved only Sante had a pasty texture all others were either creamy of fluffy. All had bland or good flavor and steamy or fully cooked skin. All Blue, Sante, BTX1544-2W/Y, CO94165-3P/P and TX1674-1W/Y all had somewhat raw tuber centers.

Boiling

After cookingTuberTotal
CloneSloughingDarkeningTextureFlavorCenterRating
1All Blue3.23.22.72.7415.7
2Provento3.54.63.83.34.519.8
3Sante34.943.24.819.9
4Sieglinde2.54.44.744.820.4
5Yukon Gold3.84.54.744.521.4
6A92584-3BB44.12.22.22.715.1
7BTX1544-2W/Y24.83.83.34.718.7
8CO94165-3P/P1.941.72.34.314.3
9CO94183-1R/R1.94.23.22.74.716.6
10NDA5507-3YF3.84.32.72.94.318.1
11TX1674-1W/Y2.84.81.72.14.515.8
12VC0967-2R/Y44.43.33.84.820.4
13VC1002-3W/Y34.53.344.719.5
LSD 0.050.40.71.11.20.92.4
Average34.43.23.14.418.1

Oven Baking

After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
1All Blue4.53.14.15420.7
2Provento4.82.52.34.5418.1
3Sante4.633.24.84.820.4
4Sieglinde4.43.24.254.621.4
5Yukon Gold54.54.34.64.823.2
6A92584-3BB3.82.22.74.63.817.1
7BTX1544-2W/Y4.72.93.252.618.4
8CO94165-3P/P4.63.634.33.819.3
9CO94183-1R/R4.84453.821.6
10NDA5507-3YF4.83.72.54.24.820
11TX1674-1W/Y4.83.534.4419.7
12VC0967-2R/Y4.62.43.14.84.619.5
13VC1002-3W/Y4.82.33.844.219.1
LSD 0.050.511.20.81.22.6
Average4.63.13.34.64.119.9

Microwaved

After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
1All Blue443.81.93.617.3
2Provento4.43.842.74.419.3
3Sante4.62.431.84.216
4Sieglinde4.643.84.14.821.3
5Yukon Gold4.84.23.62.84.219.6
6A92584-3BB3.82.833.2517.8
7BTX1544-2W/Y4.2341.53.816.5
8CO94165-3P/P3.84.63.42.44.218.4
9CO94183-1R/R432.63.54.617.7
10NDA5507-3YF4.43.63.62.7418.3
11TX1674-1W/Y4.83.54.22.13.818.4
12VC0967-2R/Y3.43.62.83416.8
13VC1002-3W/Y4.42.933.6417.9
LSD 0.050.71.31.51.40.83.3
Average4.23.53.42.74.218.1

Frying

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

(Chips)

After FryingAv of 4 raters
CloneStemBudAverageDifferenceUSDASFA
1All Blue §22.419.220.83.333
2Provento37.930.734.37.303.6
3Sante50.648.649.62.302
4Sieglinde4640.743.35.501.8
5Yukon Gold36.936.336.67.303.6
6A92584-3BB53.251.752.42.601.5
7BTX1544-2W/Y50.14748.53.602
8CO94165-3P/P §13.916.515.23.143.8
9CO94183-1R/R §27.428.5282.612.5
10NDA5507-3YF55.452.6543.501
11TX1674-1W/Y48.541.745.16.803
12VC0967-2R/Y44.339.942.14.402.3
13VC1002-3W/Y51.648.950.23.102.4
LSD 0.054.12.3
Average41.438.6404.30.62.5
Differences between clones that are equal to or greater than the LSD 0.05 are considered significant
Planted:March 20
Harvested:July 28
Baked:Aug. 5
Microwaved:Aug. 4
Boiled:Aug. 1
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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