2007 - Potatoes at WSU - Washington State University
2007 - Potatoes at WSU - Washington State University
2007 - Potatoes at WSU - Washington State University
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<strong>2007</strong> L<strong>at</strong>e Harvest Tri-St<strong>at</strong>e Trial<br />
LTS<br />
Top: At-harvest and after-storage French fry colors (stem end) of clones in the Tri-St<strong>at</strong>e Trial. Tubers were stored for 44<br />
days <strong>at</strong> 48, 44, and 40°F. The clones are ranked from best to worst on fry color of the 44°F-stored tubers. High reflectance<br />
values indic<strong>at</strong>e light colored fries.<br />
Bottom: Line graph depicting the effects of storage temer<strong>at</strong>ure on the change in French fry processing quality (stem end<br />
fry color) of the best (AO96305-3, A95814-65LB, and A98345-1) and worst (PA00N15-2, PA98NM39-1) performing clones<br />
in the Tri-St<strong>at</strong>e Trial.<br />
<strong>2007</strong> Pot<strong>at</strong>o Cultivar Evalu<strong>at</strong>ions 61 <strong>WSU</strong> Pot<strong>at</strong>o Research Group
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