2007 - Potatoes at WSU - Washington State University

RED &
SPECIALTY
Tubers
WA
Red and Specialty Regional Trial Comments
POR00PG4-1
Tubers: Oblong tubers. The tuber has a multi color skin, good skin set;
moderate eye depth. Fry Color: Light, uniform. Boiled: severe sloughing,
severe after cooking darkening, creamy texture, bland flavor, mushy tuber
center. Baked: slight after cooking darkening, creamy texture, good flavor,
fully cooked tuber center, steamy skin. Microwaved: moderate after
cooking darkening, creamy texture, good flavor, fully cooked tuber center,
steamy skin.
CO97222-1R/R
Tubers: Oblong tubers. The tuber has a purple color, fair skin set; shallow
eyes. Fry Color: unacceptably dark, uniform. Boiled: moderate sloughing,
moderate after cooking darkening, creamy texture, bland flavor, fully cooked
tuber center. Baked: moderate after cooking darkening, fluffy texture,
good flavor, fully cooked tuber center, steamy skin. Microwaved: slight
after cooking darkening, fluffy texture, good flavor, mushy tuber center, fully
cooked skin.
CO97226-2R/R
Tubers: Round tubers. The tuber has a light purple skin color, good skin set;
shallow eyes. Fry Color: unacceptably dark, uniform. Boiled: moderate
sloughing, moderate after cooking darkening, creamy texture, bland flavor,
mushy tuber center. Baked: slight after cooking darkening, creamy texture,
bland flavor, fully cooked tuber center, fully cooked skin. Microwaved:
slight after cooking darkening, fluffy texture, good flavor, mushy tuber
center, steamy skin.
POR01PG20-12
Tubers: Oblong to long tubers. The tuber has a light pink to red skin color,
fair skin set; shallow eyes. Fry Color: relatively dark, uniform. Boiled:
moderate sloughing, moderate after cooking darkening, creamy texture,
bland flavor, mushy tuber center. Baked: no after cooking darkening,
creamy texture, good flavor, fully cooked tuber center, steamy skin.
Microwaved: slight after cooking darkening, fluffy texture, good flavor,
mushy tuber center, steamy skin.
POR01PG22-1
Tubers: Long tubers. The tuber has a light pink to red skin color, good
skin set; shallow eyes. Fry Color: relatively dark, uniform. Boiled: slight
sloughing, slight after cooking darkening, creamy texture, unacceptable
flavor, mushy tuber center. Baked: slight after cooking darkening,
creamy texture, bland flavor, fully cooked tuber center, fully cooked skin.
Microwaved: slight after cooking darkening, creamy texture, bland flavor,
mushy tuber center, steamy skin.
2007 Potato Cultivar Evaluations 26 WSU Potato Research Group