WSU CAHNRS

Washington State University

Potatoes at WSU

2004 Red and Specialty Trial Postharvest Results

Frying

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

(Chips)

After FryingAv of 4 raters
CloneStemBudAverageDifferenceUSDASFA
1Dark Red Norland52.748.850.83.802
2Red LaSoda51.351.851.62.403.25
3A96741-1R50.649.249.92.802
4A96741-2R53.551.152.32.402.25
5AO93487-2R5251.551.82.202.25
6CO93037-6R53.550.5523.203.5
7NDTX4304-1R5249.550.84.103
8VC1075-1R52.548.250.34.401.25
9VC0967-2R/Y50.146.948.53.201.25
10VC1015-7R/Y52.446.749.55.703.25
11CO94183-1R/R *24.424.524.42.123.75
12All Blue *21.415.218.36.433.75
13CO94165-3P/P *14.212.713.42.443.75
14Yukon Gold49.747.848.7301.5
15BTX1544-2W/Y51.246.248.7501.75
16NDA5507-3YF54.349.251.85.101.75
17VC1002-3W/Y55.450.352.85.102.25
18VC1009-1W/Y50.445.848.14.602.25
19A95074-650.949.950.43.702.25
LSD 0.052.11.8
Average474445.53.802.5
SFA 1 (lightest) to 5 (darkest).
* Entries with red (CO94183-1R/R) or purple (All Blue & CO94165-3P/P) flesh were not used in the statistical calculation. All other entries have white or yellow flesh.

Boiling

After cookingTuberTotal
CloneSloughingDarkeningTextureFlavorCenterRating
1Dark Red Norland4.83.63.43.44.820
2Red LaSoda3.43.23.44519
3A96741-1R3.44334.417.8
4A96741-2R44.422.84.217.4
5AO93487-2R3.44.233.64.819
6CO93037-6R43.42.644.218.2
7NDTX4304-1R2.94.42.83.44.818.3
8VC1075-1R4.242.634.218
9VC0967-2R/Y242.234.615.8
10VC1015-7R/Y2.642.83.44.217
LSD 0.050.60.81.3ns0.62.9
Average3.53.92.83.44.518.1
After cookingTuberTotal
CloneSloughingDarkeningTextureFlavorCenterRating
11CO94183-1R/R2.43.42.83415.6
12All Blue332.83.24.416.4
13CO94165-3P/P2.22.83.23.24.415.8
14Yukon Gold3.443.84.4520.6
15BTX1544-2W/Y2.843.43.44.618.2
16NDA5507-3YF4.543.23.64.419.7
17VC1002-3W/Y3.93.833.64.418.7
18VC1009-1W/Y3.842.81.84.216.6
19A95074-64.24.43.23.6520.4
LSD 0.0511.1ns1.30.82.3
Average3.43.73.13.34.518

Oven Baking

After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
1Dark Red Norland43.24.84.44.621
2Red LaSoda3.63.63.22.24.216.8
3A96741-1R3.832.23.24.216.4
4A96741-2R4.82.63.84.44.620.2
5AO93487-2R3.21.61.83.24.614.4
6CO93037-6R3.433.83.24.618
7NDTX4304-1R4.22.42.82.64.816.8
8VC1075-1R42.43.63.84.818.6
9VC0967-2R/Y434.44.44.820.6
10VC1015-7R/Y4.6334.24.819.6
LSD 0.050.81.31.61.6ns3.8
Average42.83.33.64.618.2
After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
11CO94183-1R/R3.43.244.43.418.4
12All Blue3.433.64.2418.2
13CO94165-3P/P332.43.62.814.8
14Yukon Gold44.64.64.84.422.4
15BTX1544-2W/Y4.63.64.454.221.8
16NDA5507-3YF4.22.84.43.84.219.4
17VC1002-3W/Y4.432.62.84.217
18VC1009-1W/Y3.82.22.83.43.415.6
19A95074-64.42.23.63.44.217.8
LSD 0.050.81.31.51.10.93.6
Average3.93.13.63.93.918.4

Microwaved

After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
1Dark Red Norland4.53.33.53.34.519
2Red LaSoda4.323.81.84.316
3A96741-1R3.51.83.31.54.314.3
4A96741-2R42.83.52.34.316.8
5AO93487-2R42.32.32.34.515.3
6CO93037-6R42.33.84519
7NDTX4304-1R433.53.54.318.3
8VC1075-1R4.52.83.34519.5
9VC0967-2R/Y4.32.53.534.818
10VC1015-7R/Y52.3334.818
LSD 0.050.711.51.2ns3.3
Average4.22.53.32.94.617.4
After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
11CO94183-1R/R2.53.32.83.34.316
12All Blue3.32.82.81.94.314.9
13CO94165-3P/P33.53.53.84.818.5
14Yukon Gold53.53.53.54.820.3
15BTX1544-2W/Y44.54.34.84.822.3
16NDA5507-3YF4.83.82.54.34.319.5
17VC1002-3W/Y4.5434.8521.3
18VC1009-1W/Y4.33.323.54.517.5
19A95074-64.83.53.33.34.519.3
LSD 0.051.21.1ns1.6ns4
Average43.63.13.74.618.8
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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