Both All Blue and CO94165-3P/P had dark purple internal flesh color. CO94183-1R/R had dark pink flesh. As would be expected these entries had low Photovolt readings after French frying and were not included in the statistical analysis. French frying of these entries produced all light uniform fries. NDA5507-3YF produced chips with an average SFA rating of 1. Provento and Yukon Gold produced the darkest chips with average ratings of 3.6.
All entries produced slight to no after-cooking-darkening in any of the evaluations.
BTX1544-2W/Y, CO94165-3P/P and CO94183-1R/R all sloughed severely when boiled. Sieglinde and Yukon Gold both had a mealy texture. While A92584-3BB, CO94165-3P/P and TX1674-1W/Y had a pasty texture and were rated with unacceptable flavor. No entries had a problem with uncooked tuber centers.
When oven baked Yukon Gold had a mealy texture while A92584-3BB, VC0967-2R/Y and VC1002-3W/Y had a pasty texture. All other entries had either a creamy of fluffy texture. Every entry was rated as either bland or good flavor. BTX1544-2W/Y had crispy skin all others had steamed like or fully cooked skin.
When microwaved only Sante had a pasty texture all others were either creamy of fluffy. All had bland or good flavor and steamy or fully cooked skin. All Blue, Sante, BTX1544-2W/Y, CO94165-3P/P and TX1674-1W/Y all had somewhat raw tuber centers.
| Boiling | |||||||
| After cooking |
Tuber |
Total | |||||
| Clone | Sloughing | Darkening | Texture | Flavor | Center | Rating | |
| 1 | All Blue | 3.2 | 3.2 | 2.7 | 2.7 | 4.0 | 15.7 |
| 2 | Provento | 3.5 | 4.6 | 3.8 | 3.3 | 4.5 | 19.8 |
| 3 | Sante | 3.0 | 4.9 | 4.0 | 3.2 | 4.8 | 19.9 |
| 4 | Sieglinde | 2.5 | 4.4 | 4.7 | 4.0 | 4.8 | 20.4 |
| 5 | Yukon Gold | 3.8 | 4.5 | 4.7 | 4.0 | 4.5 | 21.4 |
| 6 | A92584-3BB | 4.0 | 4.1 | 2.2 | 2.2 | 2.7 | 15.1 |
| 7 | BTX1544-2W/Y | 2.0 | 4.8 | 3.8 | 3.3 | 4.7 | 18.7 |
| 8 | CO94165-3P/P | 1.9 | 4.0 | 1.7 | 2.3 | 4.3 | 14.3 |
| 9 | CO94183-1R/R | 1.9 | 4.2 | 3.2 | 2.7 | 4.7 | 16.6 |
| 10 | NDA5507-3YF | 3.8 | 4.3 | 2.7 | 2.9 | 4.3 | 18.1 |
| 11 | TX1674-1W/Y | 2.8 | 4.8 | 1.7 | 2.1 | 4.5 | 15.8 |
| 12 | VC0967-2R/Y | 4.0 | 4.4 | 3.3 | 3.8 | 4.8 | 20.4 |
| 13 | VC1002-3W/Y | 3.0 | 4.5 | 3.3 | 4.0 | 4.7 | 19.5 |
| LSD 0.05 | 0.4 | 0.7 | 1.1 | 1.2 | 0.9 | 2.4 | |
| Average | 3.0 | 4.4 | 3.2 | 3.1 | 4.4 | 18.1 | |
| Oven Baking | |||||||
| After cooking |
Tuber |
Skin | Total | ||||
| Clone | Darkening | Texture | Flavor | Center | Rating | Rating | |
| 1 | All Blue | 4.5 | 3.1 | 4.1 | 5.0 | 4.0 | 20.7 |
| 2 | Provento | 4.8 | 2.5 | 2.3 | 4.5 | 4.0 | 18.1 |
| 3 | Sante | 4.6 | 3.0 | 3.2 | 4.8 | 4.8 | 20.4 |
| 4 | Sieglinde | 4.4 | 3.2 | 4.2 | 5.0 | 4.6 | 21.4 |
| 5 | Yukon Gold | 5.0 | 4.5 | 4.3 | 4.6 | 4.8 | 23.2 |
| 6 | A92584-3BB | 3.8 | 2.2 | 2.7 | 4.6 | 3.8 | 17.1 |
| 7 | BTX1544-2W/Y | 4.7 | 2.9 | 3.2 | 5.0 | 2.6 | 18.4 |
| 8 | CO94165-3P/P | 4.6 | 3.6 | 3.0 | 4.3 | 3.8 | 19.3 |
| 9 | CO94183-1R/R | 4.8 | 4.0 | 4.0 | 5.0 | 3.8 | 21.6 |
| 10 | NDA5507-3YF | 4.8 | 3.7 | 2.5 | 4.2 | 4.8 | 20.0 |
| 11 | TX1674-1W/Y | 4.8 | 3.5 | 3.0 | 4.4 | 4.0 | 19.7 |
| 12 | VC0967-2R/Y | 4.6 | 2.4 | 3.1 | 4.8 | 4.6 | 19.5 |
| 13 | VC1002-3W/Y | 4.8 | 2.3 | 3.8 | 4.0 | 4.2 | 19.1 |
| LSD 0.05 | 0.5 | 1.0 | 1.2 | 0.8 | 1.2 | 2.6 | |
| Average | 4.6 | 3.1 | 3.3 | 4.6 | 4.1 | 19.9 | |
| Microwaved | |||||||
| After cooking |
Tuber |
Skin | Total | ||||
| Clone | Darkening | Texture | Flavor | Center | Rating | Rating | |
| 1 | All Blue | 4.0 | 4.0 | 3.8 | 1.9 | 3.6 | 17.3 |
| 2 | Provento | 4.4 | 3.8 | 4.0 | 2.7 | 4.4 | 19.3 |
| 3 | Sante | 4.6 | 2.4 | 3.0 | 1.8 | 4.2 | 16.0 |
| 4 | Sieglinde | 4.6 | 4.0 | 3.8 | 4.1 | 4.8 | 21.3 |
| 5 | Yukon Gold | 4.8 | 4.2 | 3.6 | 2.8 | 4.2 | 19.6 |
| 6 | A92584-3BB | 3.8 | 2.8 | 3.0 | 3.2 | 5.0 | 17.8 |
| 7 | BTX1544-2W/Y | 4.2 | 3.0 | 4.0 | 1.5 | 3.8 | 16.5 |
| 8 | CO94165-3P/P | 3.8 | 4.6 | 3.4 | 2.4 | 4.2 | 18.4 |
| 9 | CO94183-1R/R | 4.0 | 3.0 | 2.6 | 3.5 | 4.6 | 17.7 |
| 10 | NDA5507-3YF | 4.4 | 3.6 | 3.6 | 2.7 | 4.0 | 18.3 |
| 11 | TX1674-1W/Y | 4.8 | 3.5 | 4.2 | 2.1 | 3.8 | 18.4 |
| 12 | VC0967-2R/Y | 3.4 | 3.6 | 2.8 | 3.0 | 4.0 | 16.8 |
| 13 | VC1002-3W/Y | 4.4 | 2.9 | 3.0 | 3.6 | 4.0 | 17.9 |
| LSD 0.05 | 0.7 | 1.3 | 1.5 | 1.4 | 0.8 | 3.3 | |
| Average | 4.2 | 3.5 | 3.4 | 2.7 | 4.2 | 18.1 | |
| Frying |
(3/8 x 1 1/8" slices) |
(Chips) | |||||||
|
After Frying |
Av of 4 raters | ||||||||
|
Clone |
Stem | Bud | Average | Difference |
USDA |
SFA | |||
| 1 | All Blue § | 22.4 | 19.2 | 20.8 | 3.3 |
3 |
3.0 | ||
| 2 | Provento | 37.9 | 30.7 | 34.3 | 7.3 |
0 |
3.6 | ||
| 3 | Sante | 50.6 | 48.6 | 49.6 | 2.3 |
0 |
2.0 | ||
| 4 | Sieglinde | 46.0 | 40.7 | 43.3 | 5.5 |
0 |
1.8 | ||
| 5 | Yukon Gold | 36.9 | 36.3 | 36.6 | 7.3 |
0 |
3.6 | ||
| 6 | A92584-3BB | 53.2 | 51.7 | 52.4 | 2.6 |
0 |
1.5 | ||
| 7 | BTX1544-2W/Y | 50.1 | 47.0 | 48.5 | 3.6 |
0 |
2.0 | ||
| 8 | CO94165-3P/P § | 13.9 | 16.5 | 15.2 | 3.1 |
4 |
3.8 | ||
| 9 | CO94183-1R/R § | 27.4 | 28.5 | 28.0 | 2.6 |
1 |
2.5 | ||
| 10 | NDA5507-3YF | 55.4 | 52.6 | 54.0 | 3.5 |
0 |
1.0 | ||
| 11 | TX1674-1W/Y | 48.5 | 41.7 | 45.1 | 6.8 |
0 |
3.0 | ||
| 12 | VC0967-2R/Y | 44.3 | 39.9 | 42.1 | 4.4 |
0 |
2.3 | ||
| 13 | VC1002-3W/Y | 51.6 | 48.9 | 50.2 | 3.1 |
0 |
2.4 | ||
| LSD 0.05 |
4.1 |
2.3 | |||||||
| Average |
41.4 |
38.6 | 40.0 | 4.3 |
0.6 |
2.5 | |||
| Differences between clones that are equal to or greater than the LSD 0.05 are considered significant | |||||||||
| Planted: | March 20 | |
| Harvested: | July 28 | |
| Baked: | Aug. 5 | |
| Microwaved: | Aug. 4 | |
| Boiled: | Aug. 1 | |
| French Fried: | July 29 | |
| Chipped: | July 29 |