WSU CAHNRS

Washington State University

Potatoes at WSU

2005 Red and Specialty Trial Postharvest Results

Consistent with last year, Yukon Gold was clearly the favorite in this year’s cooking and culinary evaluation trials, accumulating 64.3 out of 75 total points. BTX1544-2W/Y and NDA5507-3YF ranked second, with scores of 60.5 and 60.2, respectively. For the second year, A96741-1R was one of the two lowest scoring clones, with only 51.3 points. A96741-2R also received a score of 51.3/75. Other poor performing clones included PA99P20-2 and VC1009-1W/Y, which ranked 19th and 20th, respectively, out of 21 entries in the trial.

When boiled, CO94165-3P/P sloughed severely for the 3rd consecutive year. All entries showed some degree of after-cooking-darkening, with A96741-1R, VC1002-3W/Y and VC1009-1W/Y showing the most. The texture of the boiled samples of all entries were favorably rated as ‘creamy’ or ‘fluffy’. A96741-1R, A96741-2R, CO94165-3P/P and PA99P20-2 were all rated as having unacceptable flavor. The remaining eighteen entries were rated as either ‘good’ or ‘bland’. All tuber centers were rated as either ‘fully cooked’ or ‘mushy.

Baked samples of all of the entries produced some after-cooking-darkening. PA99P20-2, POR01PG20-12, CO94157-2W/Y and VC1009-1W/Y had an undesirable ‘pasty’ texture, whereas nine others were given the more acceptable ratings of ‘creamy’ and the remaining eight as ‘fluffy’. All tuber centers were rated as ‘mushy’ or ‘fully cooked’. Dark Red Norland, All Blue, CO94165-3P/P and CO94157-2W/Y were rated as having ‘crispy’ skin. A96741-2R, VC1075-1R, VC1015-7R/Y and POR01PG20-12 had ‘steamy’ skin and the remaining thirteen had ‘fully cooked’ skin.

Microwaving produced moderate after-cooking-darkening in A96741-1R. Eleven clones were rated as having ‘slight’ after-cooking-darkening, while nine others had ‘no’ after-cooking-darkening. VC123-2W/Y and A96741-2R were the only two entries to be rated as having a highly desirable ‘mealy’ texture and an undesirable ‘pasty’ texture, respectively. Eleven entries were rated as having a desirable ‘creamy’ texture, while eight had an even more desirable ‘fluffy’ texture. Flavor ratings ranged from ‘bland’ to ‘good’. Microwaving resulted in tuber centers that were ‘mushy’ or ‘fully cooked’ and skins that were ‘steamy’ or ‘fully cooked’, all of which are desirable ratings. Overall, a very uniform group when microwaved.

Three entries had red flesh this year (CO94183-1R/R, PA99P20-2 & POR01PG20-12) while two others had purple flesh (All Blue & CO94165-3P/P). These clones were not considered in the statistical analysis of fry color with the remaining entries that had white or yellow flesh. All clones produced light and uniform color french fries. The red-skinned yellow-fleshed VC0967-2R/Y produced the lightest chips, with a six-member taste panel SFA rating average of ‘1’. VC1002-3W/Y and VC1009-1W/Y, both yellow-fleshed clones, received average SFA ratings of 1.7, indicating a light desirable chip color. Red LaSoda and A96741-2R produced the darkest chips, with average SFA ratings of 4.0 and 3.8, respectively. SFA ratings of chips processed from the remaining sixteen clones ranged from 2.2 to 3.3.

Frying

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

(Chips)

RawAfter FryingAv of 6 raters
CloneStemBudAvg.Diff.StemBudAvg.Diff.USDASFA
1Dark Red Norland63.662.162.91.948.845.647.25.103.3
2Red LaSoda65.665.265.41.644.344.244.2404
3A96741-1R59.561.960.72.944.752.748.7803.2
4A96741-2R61.76261.81.745.440.6435.803.8
5VC1075-1R60.960.260.51.253.351.252.22.502.7
6VC0967-2R/Y56.756.356.51.452.151.251.71.501
7VC1015-7R/Y57.956.357.11.850.249.449.82.502.8
8CO94183-1R/R29.732.2313.326.327.226.82.912.2
9PA99P20-223.524.724.12.821.719.420.53.232.8
10POR01PG20-1221.824.423.14.625.226.525.83.512.7
11All Blue11.87.49.64.622.219.220.75.332.5
12CO94165-3P/P6.26.36.21.313.316.214.73.233.2
13Yukon Gold57.457.557.52.344.752.348.5803.3
14A95074-659.359.259.21.253.753.653.7403
15BTX1544-2W/Y63.359.661.53.753.552.252.83.602.7
16CO94157-2W/Y58.357.557.91.752.554.153.32.302.5
17NDA5507-3YF62.159.860.92.355.355.355.33.202.3
18NY1266056.1583.958.956.457.63.401.7
19VC1002-3W/Y60.759.760.21.356.95656.42.401.7
20VC1009-1W/Y59.760.159.91.853.647.750.76.603.3
21VC1123-2W/Y55.554.4551.554.654.954.82.202.2
LSD 0.05 *1.31.13.53.2
Average50.249.7502.344.344.144.2412.7
Differences between clones that are equal to or greater than the LSD 0.05 are considered significant
SFA 1 (lightest) to 5 (darkest).
* Entries with red (CO94183-1R/R, PA99P20-2 & POR01PG20-12) 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 Norland4.74.53.53.74.721
2Red LaSoda4.24.53.134.519.3
3A96741-1R43.82.52.54.317.2
4A96741-2R3.842.52.34.517.2
5VC1075-1R3.24.83.53.24.719.3
6VC0967-2R/Y3.54.53.33.34.719.3
7VC1015-7R/Y34.22.72.84.216.8
8CO94183-1R/R3.54.34.23.24.319.5
9PA99P20-24.64.22.82.24.217.9
10POR01PG20-123.54.5444.820.8
LSD 0.050.70.81.21.3ns2.5
Average3.84.33.234.518.8
11All Blue2.64.342.7518.6
12CO94165-3P/P1.24.33.82.34.516.2
13Yukon Gold3.84.74.24.34.721.7
14A95074-644.533.34.319.2
15BTX1544-2W/Y2.24.73.53.54.718.5
16CO94157-2W/Y4.34.73.53.24.820.4
17NDA5507-3YF44.533.54.719.7
18NY12634.83.83.84.720.2
19VC1002-3W/Y3.53.743.34.719.2
20VC1009-1W/Y4.83.82.83.34.519.3
21VC1123-2W/Y2.34.23.52.74.817.4
LSD 0.050.60.71.11.20.62.7
Average3.34.43.63.34.719.3

Oven Baking

After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
1Dark Red Norland4.22.84.34.23.318.8
2Red LaSoda4.22.83.744.819.5
3A96741-1R3.52.72.54.54.717.8
4A96741-2R3.22.72.84.24.317.2
5VC1075-1R4.52.734.54.218.8
6VC0967-2R/Y4.52.83.74.74.520.2
7VC1015-7R/Y4.23.73.74.83.720
8CO94183-1R/R4.23.233.24.518
9PA99P20-23.722.53.74.516.3
10POR01PG20-123.81.82.53.23.715
LSD 0.050.71.21.310.73.1
Average42.73.24.14.218.2
11All Blue43.73.84.53.219.2
12CO94165-3P/P3.743.54.22.818.2
13Yukon Gold4.344.254.722.2
14A95074-64.83.23.24.34.520
15BTX1544-2W/Y4.543.54.54.721.2
16CO94157-2W/Y4.52.23.34.22.716.8
17NDA5507-3YF4.53.53.74.24.520.3
18NY1264.33.53.24.54.520
19VC1002-3W/Y4.33.734.24.719.8
20VC1009-1W/Y42.22.23.84.516.7
21VC1123-2W/Y4.53.22.83.84.719
LSD 0.050.811.310.72.6
Average4.33.43.34.34.119.4

Microwaved

After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
1Dark Red Norland4.23.33.74419.2
2Red LaSoda4.32.72.83.24.517.5
3A96741-1R3.32.83.52.54.216.3
4A96741-2R3.72.32.74.24.217
5VC1075-1R4.82.83.84.34.220
6VC0967-2R/Y4.53.835420.3
7VC1015-7R/Y3.83.84.24.73.520
8CO94183-1R/R4.53.334418.8
9PA99P20-24.73.23.343.819
10POR01PG20-124.5334.2418.7
LSD 0.050.611.110.82.5
Average4.23.13.34418.7
11All Blue43.33.54.34.219.3
12CO94165-3P/P3.73.73.553.719.5
13Yukon Gold4.54.33.83.74.220.5
14A95074-64.53.53.33.84.519.7
15BTX1544-2W/Y4.23.83.74.84.320.8
16CO94157-2W/Y4.732.83.83.818.2
17NDA5507-3YF4.5443.54.720.7
18NY1264.232.544.217.8
19VC1002-3W/Y3.83.73.34.84.520.2
20VC1009-1W/Y3.72.72.54.24.217.2
21VC1123-2W/Y4.24.53.74.23.720.2
LSD 0.050.711.11.10.72.5
Average4.23.63.34.24.219.5
Potatoes at WSU, PO Box 646414, Washington State University, Pullman WA 99164-6414, 509-335-9502
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