2007 - Potatoes at WSU - Washington State University

LRT
Late Harvest Fresh-Processing
Evaluation of Entries From Regional and Tri-State Trials
Entries 2 through 6 from the late-season Regional trial and entry 7 from the Tri-State
Trial were designated as ‘fresh-processing’ and thus were fried as soon as possible
following harvest. All entries fried light and uniform from stem to bud end.
PHO TO VO LT D IFFERENCE* U S D A
C lone Stem Bud Average STEM - BUD C O LO R
W ashington
1 R usset N orkotah 39.4 44.3 41.9 4.9 0
2 AO TX95265-2ARu 44.1 46.7 45.4 3.8 0
3 AO TX95265-4R u 43.8 45.3 44.5 3.2 0
4 C O 95172-3R u 43.6 45.9 44.7 3.2 0
5 C O 97138-3R u 42.5 44.3 43.4 3.9 0
6 C O 97138-7R u 37.8 38.4 38.1 3.5 0
7 PA00N 10-5 § 50.2 52.6 51.4 4.1 0
LSD 0.05 2.1 ns
Average 43.1 45.4 44.2 3.8 0
O regon
7 PA00N 10-5 § 52.6 51.1 51.8 4.1 0
§ Entered in Late Tri-State Trial
* Average of 12 individual tuber absolute differences
Washington
Oregon
Harvest Date: Sept. 25 October 1
Fried on: Sept. 28 Octboer 3
Vanessa Coil, a physical therapy major, gets her excercise cutting fries
for processing evaluations.
2007 Potato Cultivar Evaluations 2 WSU Potato Research Group