<strong>2007</strong> Pot<strong>at</strong>o Cultivar Evalu<strong>at</strong>ions 21 <strong>WSU</strong> Pot<strong>at</strong>o Research Group RED & SPECIALTY
RED & SPECIALTY Tubers WA Red and Specialty Regional Trial Comments Dark Red Norland Tubers: Round to oblong tubers. The tuber has deep red skin color, good skin set; moder<strong>at</strong>ely deep eyes. Fry Color: Light, uniform. Boiled: moder<strong>at</strong>e sloughing, slight after cooking darkening, creamy texture, good flavor, fully cooked tuber center. Baked: slight after cooking darkening, creamy texture, bland flavor, fully cooked tuber center, steamy skin. Microwaved: moder<strong>at</strong>e after-cooking darkening, creamy texture, good flavor, mushy tuber center, steamy skin. Red LaSoda Tubers: Round to oblong tubers. The tuber has red to pink skin color, good skin set; deep eyes. Fry Color: Light, uniform Boiled: slight sloughing, slight after cooking darkening, creamy texture, bland flavor, fully cooked tuber center. Baked: slight after cooking darkening, creamy texture, good flavor, mushy tuber center, steamy skin. Microwaved: slight after cooking darkening, creamy texture, good flavor, mushy tuber center, steamy skin. CO98012-5R Tubers: Round tubers. The tuber has a deep red color, good skin set; shallow eyes. Fry Color: Light, uniform. Boiled: moder<strong>at</strong>e sloughing, moder<strong>at</strong>e after cooking darkening, creamy texture, bland flavor, mushy tuber center. Baked: slight after cooking darkening, creamy texture, bland flavor, mushy tuber center, steamy skin. Microwaved: moder<strong>at</strong>e after cooking darkening, creamy texture, good flavor, mushy tuber center, steamy skin. NDA7985-1R Tubers: Round tubers. The tuber has a red to dark red color, good skin set; moder<strong>at</strong>e eye depth. Fry Color: Light, uniform. Boiled: moder<strong>at</strong>e sloughing, slight after cooking darkening, creamy texture, bland flavor, mushy tuber center. Baked: slight after cooking darkening, creamy texture, bland flavor, mushy tuber center, fully cooked skin. Microwaved: slight after cooking darkening, creamy texture, bland flavor, mushy tuber center, steamy skin. AC97521-1R/Y Tubers: Oblong tubers. The tuber has a red to dark red color, fair skin set; moder<strong>at</strong>e eye depth. Fry Color: Light, non-uniform. Boiled: slight sloughing, moder<strong>at</strong>e after cooking darkening, fluffy texture, good flavor, mushy tuber center. Baked: slight after cooking darkening, creamy texture, bland flavor, fully cooked tuber center, steamy skin. Microwaved: slight after cooking darkening, creamy texture, bland flavor, mushy tuber center, steamy skin. <strong>2007</strong> Pot<strong>at</strong>o Cultivar Evalu<strong>at</strong>ions 22 <strong>WSU</strong> Pot<strong>at</strong>o Research Group