2007 - Potatoes at WSU - Washington State University

RED &
SPECIALTY
‣ For oven baked samples, CO97222-1R/R was the only clone to produce a moderate degree of
after cooking darkening; all other entries had only slight or no after cooking darkening. Texture
of baked samples of ATTX98500-2P/Y was “pasty”, whereas texture of the other clones was
favorably rated as “creamy” or “fluffy”. Flavor ratings of all baked samples were either “good” or
“bland” and tuber centers were either “mushy” or “fully cooked”. Skins were described as either
“steamy” or “fully cooked”.
‣ When boiled, POR00PG4-1was the only clone to slough severely. All entries showed some
degree of after cooking darkening. Texture of the boiled samples of all entries except CO97215-
2P/P and CO97227-2P/PW were favorably rated as creamy or fluffy. Boiled samples of
CO97215-2P/P and CO97227-2P/PW had a “pasty” texture. The flavor of boiled samples of
POR01PG22-1 and CO97215-2P/P was unacceptable. All other entries rated either good or
bland for flavor. All tuber centers were rated fully cooked or mushy.
‣ Microwaving produced slight to moderate after cooking darkening in all entries. The texture of
all microwaved samples was favorably rated as creamy or fluffy. A99433-5Y, CO97227-2P/PW
and POR01PG16-1 produced unacceptable flavor when microwaved. Flavor of the other entries
ranged from bland to good. Microwaving resulted in either mushy or fully cooked tuber centers in
all clones except A96510-4Y and A99433-5Y which were somewhat raw. Skins were steamy or
fully, which are desirable ratings.
Chris Hiles and Rudy Garza collect petiole samples from an in-season nitrogen rate
study.
2007 Potato Cultivar Evaluations 6 WSU Potato Research Group