Chips Fries Baked Boiled Microwaved RED & SPECIALTY POR00PG4-1 CO97222-1R/R CO97226-2R/R POR01PG20-12 POR01PG22-1 <strong>2007</strong> Pot<strong>at</strong>o Cultivar Evalu<strong>at</strong>ions 27 <strong>WSU</strong> Pot<strong>at</strong>o Research Group
RED & SPECIALTY Tubers WA Red and Specialty Regional Trial Comments POR02PG5-1 Tubers: Round tubers. The tuber has a deep purple skin color, good skin set; moder<strong>at</strong>e eye depth. Fry Color: rel<strong>at</strong>ively dark, uniform. Boiled: moder<strong>at</strong>e sloughing, slight after cooking darkening, fluffy texture, good flavor, mushy tuber center. Baked: no after cooking darkening, creamy texture, good flavor, fully cooked tuber center, steamy skin. Microwaved: slight after cooking darkening, creamy texture, bland flavor, mushy tuber center, steamy skin. All Blue Tubers: Oblong to long tubers. The tuber has a purple skin color, good skin set; moder<strong>at</strong>ely deep eyes. Fry Color: unacceptably dark, uniform. Boiled: moder<strong>at</strong>e sloughing, moder<strong>at</strong>e after cooking darkening, fluffy 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. CO97215-2P/P Tubers: Round tubers. The tuber has a deep purple skin color, very good skin set; shallow eyes. Fry Color: unacceptably dark, uniform. Boiled: slight sloughing, moder<strong>at</strong>e after cooking darkening, pasty texture, unacceptable flavor, mushy tuber center. Baked: slight after cooking darkening, fluffy texture, bland flavor, fully cooked tuber center, steamy skin. Microwaved: slight after cooking darkening, fluffy texture, bland flavor, mushy tuber center, fully cooked skin. CO97227-2P/PW Tubers: Oblong to long tubers. The tuber has a dark purple skin color, good skin set; shallow eyes. Fry Color: unacceptably dark, uniform. Boiled: moder<strong>at</strong>e sloughing, moder<strong>at</strong>e after cooking darkening, pasty texture, bland flavor, mushy tuber center. Baked: slight after cooking darkening, fluffy texture, good flavor, fully cooked tuber center, steamy skin. Microwaved: slight after cooking darkening, creamy texture, unacceptable flavor, mushy tuber center, fully cooked skin. POR01PG16-1 Tubers: Long tubers. The tuber has a deep purple skin color, very good skin set; moder<strong>at</strong>e eye depth. Fry Color: unacceptably dark, 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, fully cooked tuber center, steamy skin. Microwaved: moder<strong>at</strong>e after cooking darkening, creamy texture, unacceptable flavor, mushy tuber center, steamy skin. <strong>2007</strong> Pot<strong>at</strong>o Cultivar Evalu<strong>at</strong>ions 28 <strong>WSU</strong> Pot<strong>at</strong>o Research Group