The Regional Red/Specialty trial is a part of the overall regional trial effort. This trial is a combination of the Red and Specialty trials which have been conducted separately in the past. The major objective of this trial is to identify clones and cultivars that have potential as primarily fresh market table potatoes.
Three of the 15 clones entered, A92584-3BB, NDO4323-2R and NDTX4271-5R, had slight after-cooking darkening in all evaluations. Both Dark Red Norland and IdaRose also exhibited some after- cooking-darkening when microwaved or oven baked. Clones with the overall best cooking and culinary qualities were Yukon Gold (60/75), TX1523-1Ru/Y (55.8/75), and Cherry Red (54.8/75).
When oven baked, the two highest scoring clones, TX1523-1Ru/Y (22.8) and Yukon Gold (20.5) had no problems with after-cooking-darkening, a desirable fluffy or mealy texture and good flavor. The lowest scoring entry, A92584-3BB (12.8), had a soggy texture and an unacceptable flavor. A92653-6R and TX1674-1W/Y had an undesirable burnt skin. Red LaSoda, A92584-3BB and NDC5281-2 all tended to have somewhat raw tuber centers.
Two entries, TX1523-1Ru/Y and TX1674-1W/Y, sloughed excessively when boiled. Two additional entries, Yukon Gold and NDTX4271-5R were also given low ratings since most of their skin sloughed during boiling. All entries had an acceptable creamy or fluffy texture and were fully cooked. The flavor of NDO4323-2R and TX1674-1W/Y was unacceptable, while the remainder of the entries were rated bland through good.
Photovolt readings were taken prior to and after french frying to reveal any confounding effects of initial flesh color. Since none of this year's entries had purple or red flesh, all samples darkened during frying, and thus all were included in the statistical analysis. Two entries, IdaRose and Red LaSoda, darkened slightly (USDA=1) during frying, but, fries from all entries were acceptably light.
All entries had skin that resisted burning in the microwave. However, the centers of IdaRose, Red LaSoda, NDTX4271-5R and TX1523-1Ru/Y were too firm and somewhat raw after cooking. With the exception of NDTX4271-5R, all clones had an acceptable creamy or fluffy texture. The cooked flavor of all entries was also acceptable.
| Boiling | |||||||||
| After cooking | Tuber | Total | |||||||
| Clone | Sloughing | Darkening | Texture | Flavor | Center | Rating | |||
| 1 | CalRed | 2.8 | 5.0 | 2.8 | 3.0 | 4.0 | 17.5 | ||
| 2 | Cherry Red | 2.3 | 5.0 | 3.0 | 3.3 | 4.0 | 17.5 | ||
| 3 | Dark Red Norland | 3.5 | 5.0 | 3.3 | 3.8 | 4.8 | 20.3 | ||
| 4 | IdaRose | 4.3 | 5.0 | 3.3 | 4.0 | 4.5 | 21.0 | ||
| 5 | Red LaSoda | 3.5 | 5.0 | 3.0 | 3.0 | 4.5 | 19.0 | ||
| 6 | Yukon Gold | 1.8 | 5.0 | 4.3 | 3.5 | 4.5 | 19.0 | ||
| 7 | A92584-3BB | 3.5 | 4.3 | 3.3 | 3.8 | 4.5 | 19.3 | ||
| 8 | A92653-6R | 3.3 | 4.8 | 3.0 | 2.5 | 4.3 | 17.8 | ||
| 9 | A92657-1R | 3.0 | 5.0 | 3.3 | 3.0 | 3.0 | 17.3 | ||
| 10 | NDC5281-2 | 3.8 | 4.5 | 3.3 | 3.0 | 4.0 | 18.5 | ||
| 11 | NDO4323-2R | 3.5 | 4.8 | 3.0 | 2.3 | 3.8 | 17.3 | ||
| 12 | NDO4300-1R | 2.5 | 5.0 | 3.5 | 3.3 | 4.0 | 18.3 | ||
| 13 | NDTX4271-5R | 2.3 | 4.8 | 3.8 | 3.8 | 4.0 | 18.5 | ||
| 14 | TX1523-1Ru/Y | 1.3 | 5.0 | 3.5 | 3.3 | 4.0 | 17.0 | ||
| 15 | TX1674-1W/Y | 1.3 | 5.0 | 3.3 | 2.3 | 3.8 | 15.5 | ||
| LSD 0.05 | 0.8 | 0.4 | 1.5 | 1.5 | 1.2 | 3.7 | |||
| Average | 2.8 | 4.9 | 3.3 | 3.2 | 4.1 | 18.2 | |||
| Oven Baking | |||||||||
| After cooking | Tuber | Skin | Total | ||||||
| Clone | Darkening | Texture | Flavor | Center | Rating | Rating | |||
| 1 | CalRed | 5.0 | 3.0 | 3.5 | 4.0 | 3.8 | 19.3 | ||
| 2 | Cherry Red | 5.0 | 3.3 | 2.8 | 4.3 | 3.0 | 18.3 | ||
| 3 | Dark Red Norland | 4.3 | 2.0 | 1.8 | 4.0 | 4.8 | 16.8 | ||
| 4 | IdaRose | 4.8 | 1.8 | 2.8 | 3.0 | 3.8 | 16.0 | ||
| 5 | Red LaSoda | 4.8 | 3.8 | 2.8 | 2.5 | 3.5 | 17.3 | ||
| 6 | Yukon Gold | 5.0 | 4.0 | 3.3 | 3.8 | 4.5 | 20.5 | ||
| 7 | A92584-3BB | 4.0 | 1.3 | 2.0 | 2.5 | 3.0 | 12.8 | ||
| 8 | A92653-6R | 5.0 | 2.8 | 2.8 | 3.3 | 1.3 | 15.0 | ||
| 9 | A92657-1R | 5.0 | 2.0 | 2.8 | 3.0 | 3.5 | 16.3 | ||
| 10 | NDC5281-2 | 5.0 | 2.8 | 3.8 | 2.5 | 3.5 | 17.5 | ||
| 11 | NDO4323-2R | 4.8 | 2.3 | 2.8 | 3.3 | 3.5 | 16.5 | ||
| 12 | NDO4300-1R | 5.0 | 1.3 | 2.0 | 2.8 | 2.8 | 13.8 | ||
| 13 | NDTX4271-5R | 4.5 | 2.5 | 2.0 | 3.3 | 3.5 | 15.8 | ||
| 14 | TX1523-1Ru/Y | 5.0 | 5.0 | 4.5 | 3.8 | 4.5 | 22.8 | ||
| 15 | TX1674-1W/Y | 5.0 | 3.8 | 3.0 | 3.3 | 2.3 | 17.3 | ||
| LSD 0.05 | 0.4 | 1.4 | 1.6 | 1.5 | 1.4 | 4.1 | |||
| Average | 4.8 | 2.8 | 2.8 | 3.3 | 3.4 | 17.0 | |||
| Microwaved | |||||||||
| After cooking | Tuber | Skin | Total | ||||||
| Clone | Darkening | Texture | Flavor | Center | Rating | Rating | |||
| 1 | CalRed | 4.0 | 3.0 | 3.8 | 2.5 | 4.0 | 17.3 | ||
| 2 | Cherry Red | 5.0 | 3.3 | 3.8 | 3.0 | 4.0 | 19.0 | ||
| 3 | Dark Red Norland | 4.8 | 3.0 | 3.5 | 2.5 | 3.5 | 17.3 | ||
| 4 | IdaRose | 4.5 | 2.8 | 3.5 | 1.5 | 3.5 | 15.8 | ||
| 5 | Red LaSoda | 5.0 | 2.8 | 2.8 | 2.3 | 3.8 | 16.5 | ||
| 6 | Yukon Gold | 5.0 | 4.3 | 3.8 | 3.5 | 4.0 | 20.5 | ||
| 7 | A92584-3BB | 4.0 | 4.0 | 4.3 | 4.8 | 4.0 | 21.0 | ||
| 8 | A92653-6R | 5.0 | 3.5 | 3.0 | 3.5 | 3.5 | 18.5 | ||
| 9 | A92657-1R | 4.8 | 2.5 | 2.8 | 2.8 | 3.3 | 16.0 | ||
| 10 | NDC5281-2 | 3.8 | 3.5 | 3.0 | 3.0 | 3.5 | 16.8 | ||
| 11 | NDO4323-2R | 4.8 | 3.0 | 3.8 | 2.8 | 3.5 | 17.8 | ||
| 12 | NDO4300-1R | 4.8 | 3.5 | 3.5 | 3.0 | 3.3 | 18.0 | ||
| 13 | NDTX4271-5R | 4.5 | 2.3 | 2.8 | 2.3 | 3.0 | 14.8 | ||
| 14 | TX1523-1Ru/Y | 5.0 | 3.5 | 3.0 | 1.5 | 3.0 | 16.0 | ||
| 15 | TX1674-1W/Y | 5.0 | 4.0 | 4.3 | 4.5 | 3.8 | 21.5 | ||
| LSD 0.05 | 0.5 | 1.5 | 1.1 | 1.6 | 1.0 | 3.8 | |||
| Average | 4.7 | 3.3 | 3.4 | 2.9 | 3.6 | 17.8 | |||
| French Frying (Photovolt Readings) | |||||||||
| Raw After Frying | |||||||||
| Clone | Stem | Bud | Stem | Bud | Average | Difference | USDA | ||
| 1 | CalRed | 57.0 | 57.2 | 37.0 | 42.2 | 39.6 | 5.5 | 0 | |
| 2 | Cherry Red | 61.5 | 60.4 | 40.1 | 45.2 | 42.7 | 5.1 | 0 | |
| 3 | Dark Red Norland | 59.9 | 57.0 | 39.6 | 36.9 | 38.2 | 4.9 | 0 | |
| 4 | IdaRose | 56.5 | 56.9 | 30.0 | 34.3 | 32.1 | 4.5 | 1 | |
| 5 | Red LaSoda | 59.0 | 62.7 | 24.8 | 28.4 | 26.6 | 5.5 | 1 | |
| 6 | Yukon Gold | 57.4 | 60.4 | 38.8 | 47.6 | 43.2 | 8.8 | 0 | |
| 7 | A92584-3BB | 59.7 | 62.9 | 40.6 | 47.8 | 44.2 | 7.2 | 0 | |
| 8 | A92653-6R | 60.6 | 62.8 | 39.0 | 47.6 | 43.3 | 8.6 | 0 | |
| 9 | A92657-1R | 60.8 | 64.6 | 36.1 | 40.4 | 38.2 | 6.6 | 0 | |
| 10 | NDC5281-2 | 61.7 | 61.1 | 33.4 | 42.0 | 37.7 | 8.6 | 0 | |
| 11 | NDO4323-2R | 63.6 | 64.8 | 38.5 | 37.3 | 37.9 | 7.7 | 0 | |
| 12 | NDO4300-1R | 56.7 | 56.3 | 31.7 | 30.0 | 30.9 | 3.0 | 0 | |
| 13 | NDTX4271-5R | 55.8 | 58.1 | 36.6 | 43.9 | 40.2 | 7.5 | 0 | |
| 14 | TX1523-1Ru/Y | 57.8 | 61.9 | 39.3 | 49.5 | 44.4 | 10.2 | 0 | |
| 15 | TX1674-1W/Y | 57.9 | 59.4 | 37.8 | 45.1 | 41.4 | 7.3 | 0 | |
| LSD 0.05 | 4.1 | 3.4 | |||||||
| Average | 59.1 | 60.4 | 36.2 | 41.2 | 38.7 | 6.7 | |||
| Differences between clones that are equal to or greater than the LSD 0.05 are considered significant | |||||||||