2007 - Potatoes at WSU - Washington State University

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Chips Fries Baked Boiled Microwaved RED & SPECIALTY POR02PG5-1 All Blue CO97215-2P/P CO97227-2P/PW POR01PG16-1 2007 Potato Cultivar Evaluations 29 WSU Potato Research Group
RED & SPECIALTY Tubers WA Red and Specialty Regional Trial Comments Yukon Gold Tubers: Round to oblong tubers. The tuber has a yellow skin color, very good skin set; moderate eye depth. Fry Color: Light, uniform. Boiled: moderate 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: slight after cooking darkening, creamy texture, bland flavor, raw tuber center, steamy skin. A96510-4Y Tubers: Oblong tubers. The tuber has a russet skin color, poor skin set; shallow eyes. Fry Color: Light, uniform. Boiled: slight sloughing, slight after cooking darkening, creamy texture, bland flavor, mushy tuber center. Baked: no after cooking darkening, fluffy texture, bland flavor, mushy tuber center, steamy skin. Microwaved: slight after cooking darkening, fluffy texture, bland flavor, somewhat raw tuber center, steamy skin. A99433-5Y Tubers: Round tubers. The tuber has a white skin color, fair skin set; moderate eye depth. Fry Color: Light, uniform. Boiled: slight sloughing, slight after cooking darkening, creamy texture, good flavor, mushy tuber center. Baked: no after cooking darkening, fluffy texture, bland flavor, mushy tuber center, steamy skin. Microwaved: slight after cooking darkening, creamy texture, unacceptable flavor, somewhat raw tuber center, steamy skin. POR02PG26-5 Tubers: Round to oblong tubers. The tuber has a white skin color with pink eyes, very good skin set; shallow eyes. Fry Color: Light, uniform. Boiled: moderate sloughing, moderate after cooking darkening, creamy texture, good flavor, mushy tuber center. Baked: no after cooking darkening, fluffy texture, bland flavor, mushy tuber center, fully cooked skin. Microwaved: slight after cooking darkening, creamy texture, bland flavor, mushy cooked tuber center, steamy skin. POR02PG37-2 Tubers: Round tubers. The tuber has a yellow skin color, very good skin set; moderate eye depth. Fry Color: Light, uniform. Boiled: moderate sloughing, moderate after cooking darkening, creamy texture, bland flavor, mushy tuber center. Baked: no 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. 2007 Potato Cultivar Evaluations 30 WSU Potato Research Group
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2007 Potato Cultivar Yield and Post
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Table of Contents Introduction.....
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INTRODUCTION The 2007 Washington
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2007 Growing Season Temperatures Ap
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OVERALL CULTIVAR & CLONE PERFORMANC
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ADVANCED LINES - REGIONAL TRIAL Pro
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At-Harvest Grading Comments & Fresh
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Fresh Market Value - Methods Econom
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2007 Postharvest Procedures Early H
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Calculation of Total Score - The ov
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ETS 2007 Early Harvest Tri-State Tr
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ETS Tubers Fries WA Early Harvest T
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ETS Tubers Fries WA Early Harvest T
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ETS Josh Rodriguez gives a new mean
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LTS 2007 Late Harvest Tri-State Tri
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LTS Tubers Ranger Russet WA Late Ha
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LTS Tubers A98345-1 WA Late Harvest
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LTS Tubers PA00N15-2 WA Late Harves
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LTS Tubers PA99N82-4 WA Late Harves
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LTS “A meeting of the minds” du
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ERT 2007 Early Harvest Regional Tri
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ERT Tubers Fries WA Early Harvest R
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Page 83 and 84: LRT 2007 Late Harvest Regional Tria
Page 93 and 94: LRT Tubers Ranger Russet WA Late Ha
Page 95 and 96: LRT Tubers AC96052-1Ru WA Late Harv
Page 97 and 98: LRT Tubers AOTX95265-3Ru WA Late Ha
Page 113 and 114: LRT Late Harvest Fresh-Processing E
Page 115 and 116: RED & SPECIALTY 2007 Red and Specia
Page 117 and 118: RED & SPECIALTY ‣ For oven baked
Page 119 and 120: RED & SPECIALTY 2007 Regional Red a
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Page 123 and 124: RED & SPECIALTY Tubers WA Red and S
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Page 133 and 134: RED & SPECIALTY 2007 Washington Reg
Page 135 and 136: RED & SPECIALTY 2007 Washington Reg
Page 137: Index of Clones and Cultivars Early
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