2007 - Potatoes at WSU - Washington State University

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Evaluation of Rated Characteristics Specific gravity - was measured on a 12-tuber sample from each clone prior to storage by the weight-in-air/weight-in-water method and values were transformed into a 5-point scale as shown below. These same tubers were then used for French fry quality evaluation. 5 = 1.083 – 1.088 4 = 1.081 – 1.082 and 1.089 – 1.091 3 = 1.080 and 1.092 – 1.093 2 = 1.078 – 1.079 and 1.094 – 1.095 1 = 1.076 – 1.077 and 1.096 or higher 0 = 1.075 or lower French fries - were processed by frying tuber slices (3/8” x 1 1/8”) in 375°F oil for 3.5 minutes. Fry color was measured with a Photovolt meter within 3 minutes of frying. A Photovolt reading of 19 or less was considered unacceptably dark. The stem and bud end Photovolt readings were reported along with the USDA color class (see below). A difference of 9 Photovolt units or more between bud and stem end constitutes non-uniform fry color. A point was either added or subtracted from the total score, based on the uniformity of fry color. A (+) or (-) symbol is included with the Photovolt ratings to indicate that a point has been added or subtracted during tabulation of the total score. The USDA color classes assigned to French fries were based upon Photovolt readings of the darkest ends (usually the stem end) and are for information only; they were not used in determining the final rating. Photovolt readings/USDA color Rating/Av. Photovolt reading >31 0 5 = 41 or higher 25-30 4 = 36 thru 40 20-24 2 3 = 31 thru 35 15-19 3 2 = 25 thru 30
Calculation of Total Score - The overall postharvest rating for each clone is equal to the sum of the individual ratings for each of the following quality characteristics: Quality Parameter Max. Rating* Fry color prior to storage (0-5) 5** Specific gravity (0-5) 5 Taste panel (avg of 5 pts for taste, texture, internal flesh color and limpness of cooked fries). (1-5) 5 After-storage (~60 days) fry colors & reducing sugars for tubers stored at: 48F fry color (0-5) 5** 48F Reducing sugars (1-5) 5 44F fry color(0-5) 5** 44F Reducing sugars (1-5) 5 Postharvest rating = 35 *all characteristics rated from 0-5 or 1-5 as indicated. A rating of 5 is best. **fry color can get ±1 for uniformity (see explanation below) **Uniformity of color from bud to stem end is also assessed. The fry color ratings will gain or lose a point, depending on uniformity. For example, if the difference between stem and bud end fry color is
Page 1 and 2: 2007 Potato Cultivar Yield and Post
Page 3 and 4: Table of Contents Introduction.....
Page 5 and 6: INTRODUCTION The 2007 Washington
Page 7 and 8: 2007 Growing Season Temperatures Ap
Page 9 and 10: OVERALL CULTIVAR & CLONE PERFORMANC
Page 11 and 12: ADVANCED LINES - REGIONAL TRIAL Pro
Page 13 and 14: At-Harvest Grading Comments & Fresh
Page 15 and 16: Fresh Market Value - Methods Econom
Page 17: 2007 Postharvest Procedures Early H
Page 21 and 22: ETS 2007 Early Harvest Tri-State Tr
Page 29 and 30: ETS Tubers Fries WA Early Harvest T
Page 31 and 32: ETS Tubers Fries WA Early Harvest T
Page 33 and 34: ETS Josh Rodriguez gives a new mean
Page 35 and 36: LTS 2007 Late Harvest Tri-State Tri
Page 45 and 46: LTS Tubers Ranger Russet WA Late Ha
Page 47 and 48: LTS Tubers A98345-1 WA Late Harvest
Page 49 and 50: LTS Tubers PA00N15-2 WA Late Harves
Page 51 and 52: LTS Tubers PA99N82-4 WA Late Harves
Page 55 and 56: 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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ERT Tubers Fries WA Early Harvest R
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LRT 2007 Late Harvest Regional Tria
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LRT Tubers Ranger Russet WA Late Ha
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LRT Tubers AC96052-1Ru WA Late Harv
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LRT Tubers AOTX95265-3Ru WA Late Ha
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LRT Late Harvest Fresh-Processing E
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RED & SPECIALTY 2007 Red and Specia
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RED & SPECIALTY ‣ For oven baked
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RED & SPECIALTY 2007 Regional Red a
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RED & SPECIALTY 2007 Regional Red a
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RED & SPECIALTY Tubers WA Red and S
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RED & SPECIALTY 2007 Washington Reg
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RED & SPECIALTY 2007 Washington Reg
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Index of Clones and Cultivars Early
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