All entries in all evaluations rated slight on after-cooking-darkening with the exception of CO94019-1R which was moderate when oven baked. These entries also scored very closely in total ratings. The range being only 51.8 - 59.1 out of 75 possible.
When boiled Red LaSoda and AO96747-1R sloughed severely. All other entries sloughed slightly to moderately. Cherry Red, Dark Red Norland and CO93037-6R had a pasty texture. CO93037-6R and NDTX4271-5R had unacceptable flavor. While Cherry Red, Red LaSoda and AO93487-2R were all rated with good flavor.
Cherry Red was the only entry to be rated as having a fluffy texture when oven baked. AO96747-1R, CO93037-6R and CO94019-1R were all deemed to have a pasty texture. All other entries were rated as creamy texture. Only CalRed had crispy skin with some burnt areas. The remaining entries all had skin like it was steamed/baked in aluminum foil.
The tuber center of Red LaSoda and NDTX4304-1R were slightly raw when microwaved. All entries were rated as having a creamy texture with the exception of NDTX4304-1R which was given a pasty rating. As would be expected the skin had a steamed rating for all entries.
French fries from all entries were light and uniform. Chips from AO93487-2R, CO93037-6R & CO94019-1R received the highest average SFA ratings of 2.5, 2.1 and 1.9 respectively. All other entries fried with average SFA ratings of 3 or darker.
| Boiling | |||||||
| After cooking |
Tuber |
Total | |||||
| Clone | Sloughing | Darkening | Texture | Flavor | Center | Rating | |
| 1 | CalRed | 4.0 | 4.8 | 3.2 | 3.4 | 4.4 | 19.8 |
| 2 | Cherry Red | 3.0 | 4.8 | 2.4 | 4.2 | 4.8 | 19.2 |
| 3 | Dark Red Norland | 4.0 | 4.7 | 2.0 | 3.8 | 4.2 | 18.7 |
| 4 | Red LaSoda | 2.3 | 4.5 | 3.8 | 4.6 | 4.4 | 19.6 |
| 5 | AO93487-2R | 3.5 | 4.6 | 2.6 | 4.4 | 4.0 | 19.1 |
| 6 | AO96747-1R | 2.0 | 5.0 | 4.0 | 3.2 | 4.2 | 18.4 |
| 7 | AO96747-2R/Y | 2.9 | 4.3 | 3.0 | 3.4 | 4.8 | 18.4 |
| 8 | CO93037-6R | 3.3 | 4.0 | 2.2 | 2.4 | 4.6 | 16.5 |
| 9 | CO94019-1R | 3.5 | 4.0 | 3.0 | 3.2 | 3.6 | 17.3 |
| 10 | NDC5281-2 | 3.9 | 4.5 | 2.6 | 3.8 | 3.8 | 18.6 |
| 11 | NDTX4271-5R | 2.6 | 3.9 | 3.6 | 2.4 | 4.4 | 16.9 |
| 12 | NDTX4304-1R | 3.3 | 4.6 | 3.0 | 3.2 | 4.8 | 18.9 |
| LSD 0.05 | 0.5 | 0.7 | 1.2 | 1.2 | 1.1 | 2.7 | |
| Average | 3.2 | 4.5 | 3.0 | 3.5 | 4.3 | 18.5 | |
| Oven Baking | |||||||
| After cooking |
Tuber |
Skin | Total | ||||
| Clone | Darkening | Texture | Flavor | Center | Rating | Rating | |
| 1 | CalRed | 4.2 | 3.5 | 4.0 | 4.5 | 2.9 | 19.1 |
| 2 | Cherry Red | 4.2 | 4.2 | 3.5 | 4.8 | 4.0 | 20.7 |
| 3 | Dark Red Norland | 4.6 | 2.7 | 3.3 | 4.8 | 4.1 | 19.5 |
| 4 | Red LaSoda | 4.3 | 3.2 | 3.8 | 4.7 | 4.3 | 20.3 |
| 5 | AO93487-2R | 5.0 | 3.0 | 2.8 | 2.5 | 3.7 | 17.0 |
| 6 | AO96747-1R | 4.4 | 1.8 | 2.9 | 4.5 | 4.3 | 18.0 |
| 7 | AO96747-2R/Y | 3.6 | 3.0 | 3.1 | 4.0 | 4.5 | 18.2 |
| 8 | CO93037-6R | 4.8 | 1.6 | 2.8 | 3.0 | 3.5 | 15.7 |
| 9 | CO94019-1R | 3.4 | 2.2 | 2.7 | 3.5 | 4.0 | 15.7 |
| 10 | NDC5281-2 | 4.6 | 2.7 | 3.5 | 3.7 | 3.8 | 18.3 |
| 11 | NDTX4271-5R | 4.8 | 2.5 | 1.8 | 3.8 | 4.0 | 17.0 |
| 12 | NDTX4304-1R | 4.3 | 2.8 | 2.8 | 3.3 | 3.6 | 16.8 |
| LSD 0.05 | 0.5 | 0.9 | 1.2 | 1.0 | 0.7 | 2.7 | |
| Average | 4.4 | 2.8 | 3.1 | 3.9 | 3.9 | 18.0 | |
| Microwaved | |||||||
| After cooking |
Tuber |
Skin | Total | ||||
| Clone | Darkening | Texture | Flavor | Center | Rating | Rating | |
| 1 | CalRed | 4.2 | 2.9 | 4.5 | 4.2 | 4.4 | 20.2 |
| 2 | Cherry Red | 4.5 | 3.6 | 3.4 | 2.9 | 4.0 | 18.4 |
| 3 | Dark Red Norland | 4.2 | 3.0 | 3.4 | 2.9 | 4.1 | 17.6 |
| 4 | Red LaSoda | 4.4 | 2.5 | 2.8 | 1.7 | 4.1 | 15.5 |
| 5 | AO93487-2R | 4.4 | 2.8 | 3.0 | 2.8 | 4.0 | 17.0 |
| 6 | AO96747-1R | 4.6 | 3.4 | 3.8 | 4.0 | 4.4 | 20.2 |
| 7 | AO96747-2R/Y | 3.8 | 3.0 | 4.6 | 3.0 | 4.1 | 18.5 |
| 8 | CO93037-6R | 4.3 | 2.8 | 4.6 | 4.0 | 4.8 | 20.5 |
| 9 | CO94019-1R | 4.3 | 2.7 | 3.8 | 4.3 | 4.0 | 19.1 |
| 10 | NDC5281-2 | 4.2 | 3.6 | 3.8 | 4.2 | 4.6 | 20.4 |
| 11 | NDTX4271-5R | 4.4 | 3.2 | 3.7 | 3.5 | 4.2 | 19.0 |
| 12 | NDTX4304-1R | 4.7 | 2.3 | 3.3 | 1.8 | 4.0 | 16.1 |
| LSD 0.05 | 0.7 | 0.9 | 1.4 | 1.1 | 0.7 | 2.9 | |
| Average | 4.3 | 3.0 | 3.7 | 3.3 | 4.2 | 18.5 | |
| Frying |
(3/8 x 1 1/8" slices) |
(Chips) | |||||||
|
After Frying |
Av of 4 raters | ||||||||
|
Clone |
Stem | Bud | Average | Difference |
USDA |
SFA | |||
| 1 | CalRed | 34.7 | 37.0 | 35.9 | 5.5 |
0 |
4.5 | ||
| 2 | Cherry Red | 37.5 | 38.5 | 38.0 | 3.4 |
0 |
3.6 | ||
| 3 | Dark Red Norland | 40.7 | 36.8 | 38.8 | 5.8 |
0 |
3.0 | ||
| 4 | Red LaSoda | 35.7 | 39.0 | 37.4 | 3.6 |
0 |
4.0 | ||
| 5 | AO93487-2R | 43.9 | 41.0 | 42.4 | 5.0 |
0 |
2.5 | ||
| 6 | AO96747-1R | 41.2 | 37.2 | 39.2 | 4.8 |
0 |
3.4 | ||
| 7 | AO96747-2R/Y | 34.1 | 36.9 | 35.5 | 7.5 |
0 |
3.1 | ||
| 8 | CO93037-6R | 46.1 | 45.6 | 45.8 | 5.0 |
0 |
2.1 | ||
| 9 | CO94019-1R | 49.7 | 43.8 | 46.7 | 5.9 |
0 |
1.9 | ||
| 10 | NDC5281-2 | 45.3 | 42.5 | 43.9 | 6.2 |
0 |
3.5 | ||
| 11 | NDTX4271-5R | 44.6 | 41.5 | 43.0 | 3.6 |
0 |
3.5 | ||
| 12 | NDTX4304-1R | 34.5 | 33.2 | 33.8 | 6.3 |
0 |
4.8 | ||
| LSD 0.05 |
4.9 |
3.1 | |||||||
| Average |
40.7 |
39.4 | 40.0 | 5.2 |
0.0 |
3.3 | |||
| Differences between clones that are equal to or greater than the LSD 0.05 are considered significant | |||||||||
| Planted: | March 20 | |
| Harvested: | July 24 | |
| Baked: | Aug. 1 | |
| Microwaved: | Aug. 5 | |
| Boiled: | July 31 | |
| French Fried: | July 29 | |
| Chipped: | July 29 |