WSU CAHNRS

Washington State University

Potatoes at WSU

Washington Specialty Trial Postharvest Evaluation

Boiling
After cookingTuberTotal
CloneSloughingDarkeningTextureFlavorCenterRating
12CO97222-1R/R3.13.12.63.14.616.6
13CO97226-2R/R33.42.62.64.315.9
14POR01PG20-123.43.3333.916.6
15POR01PG22-144.33.224.317.8
16POR02PG5-13.33.63.644.118.6
17All Blue3.42.63.62.9416.4
18CO97215-2P/P4.232.32.43.415.4
19CO97227-2P/PW3.332.42.73.715.1
20POR01PG16-13.332.62.94.416.1
21Yukon Gold2.93.63.43.94.718.4
22A96510-4Y43.72.62.73.316.3
23A99433-5Y4.13.633.74.318.7
24POR02PG26-52.73.43.14.14.417.9
25POR02PG37-22.732.93.4416
LSD 0.050.810.91.313
Average3.43.32.93.14.116.8
Oven Baking
After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
12CO97222-1R/R3.33.53.74.8419.3
13CO97226-2R/R43.33.34.54.519.6
14POR01PG20-124.53.34.34.54.421.1
15POR01PG22-14.33.434.54.519.8
16POR02PG5-14.53.24.74.73.720.7
17All Blue4.33.33.34.24.519.7
18CO97215-2P/P4.33.834.84.220.2
19CO97227-2P/PW4.23.644.54.320.5
20POR01PG16-14.23.234.54.319.2
21Yukon Gold4.33.73.74.54.220.3
22A96510-4Y4.73.92.83.7419.1
23A99433-5Y4.83.72.734.218.3
24POR02PG26-54.53.72.54.24.819.6
25POR02PG37-24.53.33.34.34.620
0.6ns1.30.90.92.8
Average4.33.53.44.34.319.8
Microwaved
After cookingTuberSkinTotal
CloneDarkeningTextureFlavorCenterRatingRating
12CO97222-1R/R3.844.24.44.821.2
13CO97226-2R/R3.83.843.84.219.6
14POR01PG20-124.43.64.644.421
15POR01PG22-14.42.63.43.84.218.4
16POR02PG5-13.62.632.64.216
17All Blue3.63.23.23.43.817.2
18CO97215-2P/P43.63.24.24.619.6
19CO97227-2P/PW3.632.43.84.817.6
20POR01PG16-13.43.423.4416.2
21Yukon Gold3.63.42.61.43.614.6
22A96510-4Y3.63.832416.4
23A99433-5Y3.83.41.82.2415.2
24POR02PG26-54.43.23.44.24.419.6
25POR02PG37-243.43.44.44.419.6
LSD 0.05ns1.11.51.20.93.25
Average3.93.43.23.44.218
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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