2007 - Potatoes at WSU - Washington State University

RED &
SPECIALTY
Tubers
WA
Red and Specialty Regional Trial Comments
ATTX961014-1R/Y
Tubers: Round to oblong tubers. The tuber has a light pink skin color, very
good skin set; shallow eyes. Fry Color: Light, uniform. Boiled: severe
sloughing, slight after cooking darkening, creamy texture, good flavor, fully
cooked tuber center. Baked: slight after cooking darkening, fluffy texture,
good flavor, fully cooked tuber center, steamy skin. Microwaved: moderate
after cooking darkening, fluffy texture, good flavor, mushy tuber center,
steamy skin.
ATTX98500-2P/Y
Tubers: Round to oblong tubers. The tuber has a deep purple skin color,
good skin set; moderate eye depth. Fry Color: Light, uniform. Boiled:
slight sloughing, moderate after cooking darkening, creamy texture, good
flavor, mushy tuber center. Baked: slight after cooking darkening, pasty
texture, bland flavor, mushy tuber center, steamy skin. Microwaved:
moderate after cooking darkening, creamy texture, bland flavor, mushy
tuber center, steamy skin.
CO97232-1R/Y
Tubers: Oblong tubers. The tuber has a deep red color, fair skin set;
shallow eyes. Fry Color: Light, uniform. Boiled: moderate sloughing,
moderate 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, fluffy texture, good flavor, fully cooked tuber center,
steamy skin.
CO97232-2R/Y
Tubers: Round to oblong tubers. The tuber has a deep red color, good
skin set; moderate eye depth. Fry Color: Light, uniform. Boiled: slight
sloughing, slight after cooking darkening, creamy texture, good flavor,
mushy tuber center. Baked: slight after cooking darkening, creamy texture,
bland flavor, mushy tuber center, steamy skin. Microwaved: moderate
after cooking darkening, creamy texture, bland flavor, mushy tuber center,
steamy skin.
CO97233-3R/Y
Tubers: Round to oblong tubers. The tuber has a deep red color, fair
skin set; moderate eye depth. Fry Color: Light, uniform. Boiled: slight
sloughing, moderate after cooking darkening, creamy texture, good flavor,
fully cooked tuber center. Baked: slight after cooking darkening, creamy
texture, bland flavor, mushy tuber center, steamy skin. Microwaved:
moderate after cooking darkening, creamy texture, good flavor, mushy tuber
center, steamy skin.
2007 Potato Cultivar Evaluations 24 WSU Potato Research Group