Red Regional Trial Postharvest Evaluation

  Of the 12 entries, NDO4588-5R consistently showed slight after-cooking-darkening in all evaluations.  A92657-1R had a ‘pasty' texture after boiling, baking and microwaving.  Clones W1100 and W84-75 sloughed excessively when boiled and their tuber centers were ‘mushy'.  Three other clones DT6063-1R, NDO4323-2R and NDO4588-5R sloughed severely.  A92657-1R had a very ‘muddy' flavor.  Dark Red Norland, Red LaSoda and CalRed had the highest boiled quality scores overall.  W1100 and W84-75 ranked the lowest in boiled quality.
  In the oven baking evaluation, A92657-1R, W1100 and W84-75 all had a ‘pasty' texture, while the tuber center of NDO4300-1R was somewhat raw.  Flavors of  A92657-1R, W1100 and W84-75 were ‘muddy'.  DT6063-1R and NDO4323-2R had the highest baked quality overall, while W1100 and W84-75 were rated the lowest.
  The microwaved textures of Red LaSoda and IdaRose were ‘pasty'.  In addition, their tuber centers, plus those of A92657-1R and DT6063-1R, were either raw or too firm.  Red LaSoda and CO89097-2 both had ‘muddy'-flavored flesh.  NDO4323-2R, NDO4588-5R, W1100 and W84-75 had the best microwaved quality, while Red LaSoda and IdaRose ranked the lowest.
  DT6063-1R and NDO4323-2R had the highest quality scores (59.3/75) over all cooking protocols.

 
Boiling                          
  Clone       After cooking           Tuber    Total 
      Sloughing   Darkening   Texture   Flavor   Center   Rating
1 DARK RED NORLAND   4.0   5.0   3.8   3.0   4.8   20.5
2 RED LASODA   4.0   4.8   3.0   3.5   5.0   20.3
3 IdaRose   3.0   5.0   3.0   3.0   4.5   18.5
4 A79543-4R (Cal Red)   3.0   4.8   3.8   3.8   5.0   20.3
5 A92657-1R   5.0   5.0   2.0   2.3   4.3   18.5
6 CO89097-2   3.0   5.0   2.5   3.0   5.0   18.5
7 DT6063-1R   2.0   5.0   4.5   4.0   4.5   20.0
8 NDO4300-1R   3.0   5.0   3.8   3.5   4.5   19.8
9 NDO4323-2R   2.3   4.5   4.0   3.3   4.5   18.5
10 NDO4588-5R   2.3   4.3   3.5   3.5   5.0   18.5
11 W1100   1.0   5.0   3.0   3.0   4.0   16.0
12 W84-75   1.0   5.0   2.5   2.5   3.8   14.8
  LSD 0.05   0.2   0.4   1.2   1.3   1.0   2.5
  Average   2.8   4.9   3.3   3.2   4.6   18.7
                           
Oven Baking                          
  Clone   After cooking           Tuber    Skin   Total 
      Darkening   Texture   Flavor   Center   Rating   Rating
1 DARK RED NORLAND   4.3   3.8   2.8   2.8   4.3   17.8
2 RED LASODA   4.3   3.5   3.8   3.5   4.3   19.3
3 IdaRose   5.0   2.8   3.0   3.3   3.8   17.8
4 A79543-4R (Cal Red)   4.8   3.3   3.3   4.0   4.3   19.5
5 A92657-1R   4.8   2.0   2.3   3.0   4.3   16.3
6 CO89097-2   5.0   3.5   2.5   3.5   4.3   18.8
7 DT6063-1R   4.5   5.0   3.3   4.3   4.3   21.3
8 NDO4300-1R   5.0   1.8   2.8   2.3   4.0   15.8
9 NDO4323-2R   4.8   3.8   3.3   4.0   4.3   20.0
10 NDO4588-5R   3.8   3.0   3.0   3.3   4.3   17.3
11 W1100   5.0   2.0   2.0   4.0   4.0   17.0
12 W84-75   5.0   1.5   1.5   3.0   4.0   15.0
  LSD 0.05   0.5   1.0   0.9   1.0   0.5   2.1
  Average   4.7   3.0   2.8   3.4   4.1   18.0
                           
Microwave                          
  Clone   After cooking           Tuber    Skin   Total 
      Darkening   Texture   Flavor   Center   Rating   Rating
1 DARK RED NORLAND   4.8   3.0   3.8   3.5   4.3   19.3
2 RED LASODA   5.0   2.0   2.0   1.0   4.5   14.5
3 IdaRose   4.8   2.0   3.0   1.3   4.8   15.8
4 A79543-4R (Cal Red)   3.8   2.8   3.3   3.0   5.0   17.8
5 A92657-1R   4.5   2.5   3.5   2.0   5.0   17.5
6 CO89097-2   5.0   4.0   2.3   2.8   4.8   18.8
7 DT6063-1R   4.8   3.8   3.0   1.5   5.0   18.0
8 NDO4300-1R   4.8   2.8   3.8   3.0   4.8   19.0
9 NDO4323-2R   4.8   4.5   3.5   3.3   4.8   20.8
10 NDO4588-5R   4.3   4.3   3.8   4.5   4.8   21.5
11 W1100   4.3   3.8   3.3   4.5   4.8   20.5
12 W84-75   4.8   2.5   3.8   4.8   4.8   20.5
  LSD 0.05   0.7   1.0   1.0   1.5   0.4   2.8
  Average   4.6   3.1   3.2   2.9   4.8   18.6
ns=No Significant Difference
Differences between clones that are equal to or greater than the LSD 0.05 are considered significant


This page was created by nora fuller on Wednesday, February 07, 2001.