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Potatoes at WSU

Washington Red & Specialty Trial Postharvest Evaluation

AC97521-1R/Y and Yukon Gold were the highest scoring clones in this year’s cooking- and culinary-evaluation trials, accumulating 62.0 and 61.6 out of 75 total points, respectively. POR00PG20-12 and VC1123-2W/Y ranked second, with average scores of 60. The two lowest scoring entries were POR01PG16-1 (51.1) with purple flesh and POR01PG22-1 (52) with pink flesh.

When boiled, PA99P11-2, a first year entry, was the only clone to slough severely. The entries showed different degrees of after-cooking-darkening, with PA99P11-2 showing the most. The texture of the boiled samples of all entries except VC1009-1W/Ywas favorably rated as “creamy” or “fluffy”. VC1009-1W/Y received an unfavorable texture rating of “pasty”. The flavor of all entries was rated as either “good” or “bland” and all tuber centers were “fully cooked” or “mushy”.

Baked samples of all entries showed slight after-cooking-darkening. The texture of the oven baked samples of POR01PG22-1 was unfavorably rated as “pasty”; all others were favorably rated as “creamy” or “fluffy”. The flavor of POR01PG16-1 was “unacceptable” compared with “good” or “bland” ratings for the other clones. Tuber centers were “mushy” or “fully cooked”. The skins of POR01PG16-1 and POR01PG22-1 were rated as “slightly burnt” and “crispy”, respectively. Skins of the other clones were favorably rated as “steamy” or “fully cooked”.

Microwaving produced moderate after-cooking-darkening in POR01PG16-1. All other entries were rated as having “slight” after-cooking-darkening. POR01PG22-1 and POR01PG16-1 had a “pasty” texture; all others were “mushy”. The flavor of A96510-4Y was “unacceptable” compared to all other entries, which 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 (CO97226-2R/R, POR01PG20-12, POR01PG22-1) and two others had purple flesh (All Blue, POR01PG16-1). These clones were not considered in the statistical analysis of fry color with the remaining entries that had either white or yellow flesh. PA99P11-2 produced tubers that averaged 1 inch in diameter and therefore the Photovolt reading could only be taken from the center of each fry. Red La Soda and A96510-4Y were the only entries to have non-uniform fry color. CO97232-1R/Y, VC1009-1W/Y, CO97232-2R/Y, and VC1123-2W/Y produced the lightest chips, with a six-member panel-rating ranging from 1.2 to 1.8. The darkest chip ratings went to AC97521-1R/Y (4.7) and Red La Soda (4.2).

Frying

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

(Chips)

RawAfter FryingAv of 6 raters
CloneStemBudAvg.Diff.StemBudAvg.Diff.USDASFA
1Dark Red Norland59.160.359.71.349.148.448.81.402.7
2Red LaSoda6461.562.72.632.84136.910.504.2
3AC97521-1R/Y58.354.156.24.129.735.732.78.714.7
4CO97232-1R/Y54.453.353.82.350.353.251.75.401.2
5CO97232-2R/Y53.549.751.63.947.551.449.5401.8
6CO97233-3R/Y56.855.2562.540.547.5447.103
7PA99P11-2 §56.537.83.8
8CO97226-2R/R10.311.811213.31815.64.743.5
9POR00PG20-1222.420.321.44.223.923.223.53.223.5
10POR01PG22-117.916.517.22.518.518.918.72.633.3
11All Blue10.69.5103.519.819.719.72.823.3
12POR01PG16-14.84.84.80.79.513.111.33.643.8
13Yukon Gold58.456.857.62.248.45451.26.402.3
14A96510-4Y58.660.859.7336.847.442.110.703.7
15VC1009-1W/Y59.357.458.42.150.152.351.22.601.7
16VC1123-2W/Y5954.656.84.445.753.749.77.901.8
LSD 0.05 *1.61.533.3
Average43.241.843.32.834.438.536.55.413
Differences between clones that are equal to or greater than the LSD 0.05 are considered significant
SFA 1 (lightest) to 5 (darkest).
§ Quarter sized tubers.
* Entries with red (CO97226-2R/R, POR01PG20-12 & POR01PG22-1) or purple (All Blue & POR01PG16-1) flesh or tiny tubers (PA99P11-2) were not used in the statistical calculation. All other entries have white or yellow flesh.

Oven Baked, Boiled and Microwaved Rating Totals

BoilingBakingMicrowaveTotal
Clone(25 max)(25 max)(25 max)(75 max)
1Dark Red Norland19.519.518.757.7
2Red LaSoda18.820.318.357.5
3AC97521-1R/Y20.222.519.362
4CO97232-1R/Y17.62116.855.4
5CO97232-2R/Y1820.816.755.5
6CO97233-3R/Y17.219.719.856.7
7PA99P11-217.419.317.354.1
8CO97226-2R/R1919.117.655.7
9POR00PG20-122020.419.760.1
10POR01PG22-117.615.918.552
11All Blue17.219.318.354.8
12POR01PG16-118.51517.651.1
13Yukon Gold22.321.817.561.6
14A96510-4Y20.820.117.858.6
15VC1009-1W/Y18.821.116.956.8
16VC1123-2W/Y2020.219.860
Planted:41754
Harvested:41873
Baked:41880
Boiled:41881
Microwaved:41888
French Fried:41882
Chipped:41882

Boiling

After cookingTuberTotal
CloneSloughingDarkeningTextureFlavorCenterRating
1Dark Red Norland4.53.82.644.619.5
2Red LaSoda3.44.43.434.618.8
3AC97521-1R/Y3.44.83.63.84.620.2
4CO97232-1R/Y2.84.42.83.24.417.6
5CO97232-2R/Y3.24.432.84.618
6CO97233-3R/Y3.43.832.64.417.2
7PA99P11-22.43.63.43.44.617.4
LSD 0.050.80.8nsnsnsns
Average3.34.23.13.34.518.4

Oven Baking

After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
1Dark Red Norland433.74.54.319.5
2Red LaSoda43.83.24.84.520.3
3AC97521-1R/Y4.54.33.854.822.5
4CO97232-1R/Y4.73.33.84.74.521
5CO97232-2R/Y4.5344.74.720.8
6CO97233-3R/Y4.33.334.74.319.7
7PA99P11-2433.844.519.3
LSD 0.05ns0.9ns0.7ns2.4
Average4.33.43.64.64.520.5

Microwaved

After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
1Dark Red Norland3.53.23.73.84.518.7
2Red LaSoda3.843.72.54.318.3
3AC97521-1R/Y4.23.54.32.84.519.3
4CO97232-1R/Y3.82.73.33416.8
5CO97232-2R/Y4.32.72.82.54.316.7
6CO97233-3R/Y43.24.344.319.8
7PA99P11-23.52.83.734.317.3
LSD 0.05ns1.11.31.3ns3
Average3.93.13.73.14.318.1

Boiling

After cookingTuberTotal
CloneSloughingDarkeningTextureFlavorCenterRating
8CO97226-2R/R2.6443.4519
9POR00PG20-124.24.233.84.820
10POR01PG22-13.24.62.62.64.617.6
11All Blue3.44.22.62.84.217.2
12POR01PG16-13.34.43.434.418.5
13Yukon Gold4.34.63.64.8522.3
14A96510-4Y4.64.83.63.44.420.8
15VC1009-1W/Y44.62.43.24.618.8
16VC1123-2W/Y34.83.444.820
LSD 0.050.70.81.21.1ns2
Average3.64.53.23.44.619.4

Oven Baking

After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
8CO97226-2R/R4.53.42.64.6419.1
9POR00PG20-124.8434.83.820.4
10POR01PG22-14.52.22.63.23.415.9
11All Blue4.33.23.64.63.619.3
12POR01PG16-142.82.24215
13Yukon Gold44454.821.8
14A96510-4Y4.33.63.24.84.220.1
15VC1009-1W/Y4.53.44.44.44.421.1
16VC1123-2W/Y4.83.444.23.820.2
LSD 0.050.511.80.91.32.5
Average4.43.33.34.43.819.2

Microwaved

After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
8CO97226-2R/R3.83.22.73.84.217.6
9POR00PG20-124.43.53.344.519.7
10POR01PG22-13.823.84.54.318.5
11All Blue3.82.83.83.74.218.3
12POR01PG16-13.42.33.34.34.217.6
13Yukon Gold4.22.73.52.84.317.5
14A96510-4Y4.63.52.33.24.217.8
15VC1009-1W/Y3.62.73.534.216.9
16VC1123-2W/Y43.23.74.34.719.8
LSD 0.050.81.11.11.2ns2.9
Average42.93.33.74.318.2
Potatoes at WSU, PO Box 646414, Washington State University, Pullman WA 99164-6414, 509-335-9502
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