Specialty Trial Postharvest Evaluation

  Only one of the 14 entries, ATX1523-1RuY, sloughed excessively when boiled.  All Blue, Arnova, Sante, CalRed, Yellow Finn and Yukon Gold also tended to slough, resulting in below average scores for this character.  Markies, Penta and Michigan Purple had the highest overall quality when boiled.
  When oven baked, the skin of Yukon Gold tended to burn and the flesh textures of  Markies and CalRed were ‘pasty'.  Keuka Gold, Sante, Agata and All Blue rated the highest among all clones for baked quality.
  The tuber centers of All Blue, Agata, Arnova, Markies, Michigan Purple and Provento were all too firm (somewhat raw) after microwaving.  Flavors of All Blue, Agata, Keuka Gold, and Penta were somewhat ‘muddy'.  Morning Gold, Sante, Yukon Gold and ATX1523-1RuY had the best microwaved quality overall.
  Photovolt readings were taken before and after French frying again this year to illustrate the confounding effects that internal flesh color can have on the finished product.  This was especially true for the purple-fleshed clone, All Blue.  Raw fries of All Blue had very low Photovolt readings that increased substantially upon frying, indicating a lighter processed color.  In contrast, white-and yellow-fleshed clones darken when fried.  Fries from all clones (except All Blue) were acceptably light.
  Keuka Gold and Sante had the highest processing quality overall when baked, microwaved and boiled scores were summed (61.8 out of a possible 75 points).  CalRed and Arnova received the lowest overall scores, accumulating 52.6 and 53.6 of the 75 points possible.  Boiled, baked and microwaved tubers of All Blue had a greyish purple, rather than a bright purple, appearance after cooking.
Boiling                  
      After cooking     Tuber  Total     
  Clone Sloughing Darkening Texture Flavor Center Rating    
1 All Blue 1.8 3.8 4.0 3.3 4.0 16.8    
2 Agata 3.3 5.0 2.0 2.8 4.0 17.0    
3 Arnova 2.3 5.0 3.5 2.0 4.5 17.3    
4 Keuka Gold 3.0 4.8 3.8 3.5 4.8 19.8    
5 Markies 4.0 5.0 3.5 3.8 5.0 21.3    
6 Michigan Purple 3.5 5.0 3.8 3.0 5.0 20.3    
7 Morning Gold 2.8 5.0 3.0 2.8 4.5 18.0    
8 Penta 3.8 4.5 4.3 3.5 5.0 21.0    
9 Provento 3.5 5.0 3.3 2.3 5.0 19.0    
10 Sante 2.0 5.0 4.3 3.5 4.3 19.0    
11 CalRed 1.8 5.0 2.8 3.0 4.5 17.0    
12 Yellow Finn 1.5 4.8 4.0 3.5 4.0 17.8    
13 Yukon Gold 1.5 5.0 4.5 3.3 4.5 18.8    
14 ATX1523-1Ru/Y 1.0 5.0 4.5 3.5 4.3 18.3    
  LSD 0.05 0.6 0.7 1.0 1.2 0.9 2.8    
  Average 2.5 4.8 3.6 3.1 4.5 18.6    
                   
                   
Oven Baking                  
    After cooking     Tuber  Skin Total     
  Clone Darkening Texture Flavor Center Rating Rating    
1 All Blue 4.8 4.0 3.0 4.8 4.3 20.8    
2 Agata 4.8 4.0 3.3 4.8 4.3 21.0    
3 Arnova 5.0 2.5 3.0 4.5 4.3 19.3    
4 Keuka Gold 4.8 4.5 4.0 5.0 4.3 22.5    
5 Markies 5.0 1.8 2.5 4.3 4.0 17.5    
6 Michigan Purple 5.0 3.5 2.8 4.0 4.3 19.5    
7 Morning Gold 5.0 3.3 2.5 4.5 4.3 19.5    
8 Penta 5.0 3.8 2.5 4.5 4.0 19.8    
9 Provento 4.8 3.5 2.5 4.3 4.3 19.3    
10 Sante 5.0 4.3 3.5 4.3 4.3 21.3    
11 CalRed 5.0 2.0 3.0 4.3 3.5 17.8    
12 Yellow Finn 4.8 3.0 3.5 3.8 4.3 19.3    
13 Yukon Gold 5.0 3.8 3.0 4.5 2.3 18.5    
14 ATX1523-1Ru/Y 5.0 4.3 2.3 3.5 3.3 18.3    
  LSD 0.05 ns 1.4 1.3 1.4 1.0 3.5    
  Average 4.9 3.4 2.9 4.3 3.9 19.6    
                   
                   
Microwaved                  
    After cooking     Tuber  Skin Total     
  Clone Darkening Texture Flavor Center Rating Rating    
1 All Blue 4.8 4.3 2.0 2.0 5.0 18.0    
2 Agata 5.0 4.0 2.0 2.0 5.0 18.0    
3 Arnova 5.0 2.8 2.8 1.8 4.8 17.0    
4 Keuka Gold 5.0 3.5 2.3 3.8 5.0 19.5    
5 Markies 5.0 3.3 3.3 2.3 5.0 18.8    
6 Michigan Purple 5.0 3.0 2.8 1.3 4.8 16.8    
7 Morning Gold 5.0 4.0 2.8 4.8 5.0 21.5    
8 Penta 5.0 4.0 2.3 2.5 5.0 18.8    
9 Provento 5.0 3.3 2.5 2.0 5.0 17.8    
10 Sante 5.0 4.5 3.5 3.5 5.0 21.5    
11 CalRed 5.0 2.5 2.8 2.5 5.0 17.8    
12 Yellow Finn 5.0 2.8 2.8 4.0 5.0 19.5    
13 Yukon Gold 4.8 4.5 3.3 3.5 5.0 21.0    
14 ATX1523-1Ru/Y 5.0 4.5 2.8 4.3 5.0 21.5    
  LSD 0.05 ns 1.1 1.2 1.5 ns 2.7    
  Average 5.0 3.6 2.7 2.9 5.0 19.1    
                   
                   
French Frying  (Photovolt Readings)                
    Raw   After Frying          
  Clone Stem Bud Stem Bud Average Difference   USDA
1 All Blue 13.0 10.7 21.0 18.1 * *    
2 Agata 52.5 52.6 31.6 27.4 29.5 4.5   0
3 Arnova 57.6 53.3 26.4 27.3 26.8 5.2   1
4 Keuka Gold 58.2 53.4 35.0 37.2 36.1 6.5   0
5 Markies 62.0 55.7 52.0 48.5 50.2 6.5   0
6 Michigan Purple 58.1 58.3 48.7 49.4 49.1 2.6   0
7 Morning Gold 54.4 51.2 44.9 41.8 43.3 5.6   0
8 Penta 57.5 56.7 38.5 40.7 39.6 6.1   0
9 Provento 57.6 55.9 28.9 27.0 27.9 5.5   1
10 Sante 58.6 57.0 31.8 36.1 33.9 9.2   0
11 CalRed 58.0 57.4 33.3 40.4 36.9 8.3   0
12 Yellow Finn 57.0 57.1 28.8 36.4 32.6 7.8   0
13 Yukon Gold 57.1 57.0 40.7 45.3 43.0 6.5   0
14 ATX1523-1Ru/Y 55.6 54.4 32.7 38.9 35.8 7.3   0
          LSD 0.05 4.8 5.8    
  Average 54.1 52.2 35.3 36.7 34.6 5.8    
* This entry was not included in the statistical analysis due to the dark initial flesh color. All Blue has purple flesh. All other entries have yellow or white flesh which can be seen by the higher Photovolt readings of raw product
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 Thursday, February 01, 2001.