WSU CAHNRS

Washington State University

Potatoes at WSU

Washington Red Trial Postharvest Evaluation

Boiling
After cookingTuberTotal
CloneSloughingDarkeningTextureFlavorCenterRating
1Dk Red Norland3.13.93.13.94.615.1
2Red LaSoda3.73.63.13.34.617.4
3CO98012-5R3.32.72.733.418.5
4NDA7985-1R33.93.13.34.118
5AC97521-1R/Y3.933.63.74.318.5
6ATTX961014-1R/Y2.44.33.13.64.615.2
7ATTX98500-2P/Y3.93.13.144.418.9
8CO97232-1R/Y2.93.42.92.93.119.3
9CO97232-2R/Y3.73.93.13.94.315.5
10CO97233-3R/Y3.93.13.44.34.64.6
11POR00PG4-12.42.43.43.3417.6
LSD 0.050.710.71.40.82.675
Average3.33.43.23.54.217.6
Oven Baking
After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
1Dark Red Norland4.43.34.54.64.120.9
2Red LaSoda4.43.4444.420.3
3CO98012-5R3.93.33.34.34.319
4NDA7985-1R43.43.44.44.619.8
5AC97521-1R/Y42.72.64.6417.9
6ATTX961014-1R/Y43.64.34.64.120.6
7ATTX98500-2P/Y42.434.13.917.4
8CO97232-1R/Y4.32.93.34.34.719.4
9CO97232-2R/Y42.833.14.317.2
10CO97233-3R/Y3.63.43.44.14.218.8
11POR00PG4-13.92.73.94.94.419.6
LSD 0.050.70.81.30.80.72.3
Average43.13.54.34.319.2
Microwaved
After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
1Dark Red Norland3.23.23.83.84.318.3
2Red LaSoda4.32.53.52.54.217
3CO98012-5R3.2343.8418
4NDA7985-1R4.22.83.32.7416.9
5AC97521-1R/Y4.22.93.32.84.217.4
6ATTX961014-1R/Y3.33.84.13.24.318.8
7ATTX98500-2P/Y3.32.82.93.74.116.8
8CO97232-1R/Y3.744.24.54.420.8
9CO97232-2R/Y3.32.832.7415.8
10CO97233-3R/Y2.52.93.82.73.815.8
11POR00PG4-13.234.34.54.219.2
LSD 0.050.71.21.41.30.62.95
Average3.53.13.73.34.117.7
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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