2007 - Potatoes at WSU - Washington State University

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