Cooking time was assessed for clones in the Regional Red Specialty Trial for the first time this year. Unlike the high gravity russet potatoes being developed for the processing industry, average cooking time was much longer for the fresh market red/specialty clones. Consistent with the clones in the russet trials, however, the stem end required considerably longer cooking time than the bud end. The entry with the shortest average cooking time was AO96747-1R (36 minutes). NDA5507-3YF and NDO4323-2R had the longest average cooking time (79 minutes). NDO4323-2R, TX1523-1RU/Y and TX1674-1W/Y sloughed excessively when boiled. Dark Red Norland, AO96747-2R/Y and CO93037-6R all produced a moderate amount of after-cooking darkening. Durango Red, A92584-3BB, CO93037-6R, NDO4323-2R and TX1674-1W/Y all had a pasty texture. The clone having the most desirable flavor was NDC5281-2. Two of the entries, AO93487-2R and NDA5507-3YF, produced somewhat burnt skin when oven baked. Red LaSoda was still somewhat raw in the center. Cherry Red, Durango Red, Granola and NDC5281-2 all received the highest flavor scores. Dark Red Norland, Red LaSoda, Sieglinde, AO96747-1R, CO93037-6R and NDTX4304-1R were all rated as having a pasty texture. After-cooking darkening was slight to nonexistent in all entries. Seven of the entries produced somewhat raw tuber centers when microwaved. In contrast, only two of the entries failed to fully cook when baked (Red LaSoda & AO93487-2R ), and all entries cooked thoroughly when boiled. Yukon Gold, NDC5281-2, NDO4323-2R and NDTX4271-5R rated the highest on flavor. Both French fries and chips were processed and evaluated for the Specialty clones this season. The chips were visually rated using the SFA score chart. French fry color was determined by Photovolt reflectance and converted to USDA ratings. NDTX4304-1R produced the darkest fries resulting in a USDA rating of 2. All other entries received a “0" or “1". Ten of the 21 entries produced non-uniform colored fries. Approximately 65% of the tubers of AO96747-2R/Y were yellow-fleshed, while the rest had white flesh, suggesting genetic instability in flesh color.
Boiling
After cooking Tuber  Total  Cooking Time
Clone Sloughing Darkening Texture Flavor Center Rating Stem Bud
1 Cherry Red 1.7 4.8 3.8 3.6 4.0 17.9 83.4 51.0
2 Chieftain 1.8 4.8 3.4 2.6 4.4 17.0 65.7 48.5
3 Dk Red Norland 3.8 3.8 3.4 3.4 3.8 18.2 62.1 40.4
4 Durango Red 2.6 4.8 2.4 3.0 4.8 17.6 90.0 63.2
5 Granola 2.6 5.0 3.4 3.8 4.6 19.4 84.4 69.8
6 Red LaSoda 2.8 4.6 2.8 3.0 4.6 17.8 85.8 56.0
7 Sieglinde 3.4 4.6 3.4 3.4 4.8 19.6 88.0 46.3
8 Yukon Gold 2.7 4.8 4.0 3.8 3.8 19.1 71.7 42.3
9 A92584-3BB 4.2 4.6 2.4 2.2 4.6 18.0 76.2 24.9
10 AO93487-2R 2.5 4.5 2.6 2.2 4.2 16.0 83.9 43.9
11 AO96747-1R 2.0 4.6 2.8 3.0 4.0 16.4 51.0 20.8
12 AO96747-2R/Y 2.8 3.8 3.2 3.8 4.8 18.4 82.0 62.3
13 BTX1544-2W/Y 2.2 4.8 2.8 3.6 3.8 17.2 90.0 45.5
14 CO93037-6R 3.2 3.8 2.4 2.2 4.4 16.0 60.0 48.0
15 NDA5507-3YF 3.0 5.0 2.4 3.2 4.4 18.0 90.0 67.9
16 NDC5281-2 2.6 3.8 3.2 4.0 4.6 18.2 84.6 43.3
17 NDO4323-2R 1.1 4.8 2.2 2.8 4.0 14.9 90.0 68.0
18 NDTX4271-5R 3.4 4.4 3.4 3.0 4.0 18.2 75.8 30.6
19 NDTX4304-1R 2.2 4.8 3.2 3.2 4.0 17.4 78.8 46.4
20 TX1523-1RU/Y 1.3 5.0 2.6 3.0 4.4 16.3 90.0 57.8
21 TX1674-1W/Y 1.2 5.0 2.2 3.6 3.8 15.8 82.4 24.1
LSD 0.05 0.8 0.6 1.2 1.2 0.8 2.6 20.4 28.0
Average 2.5 4.6 3.0 3.2 4.3 17.5 79.3 47.6
Oven Baking
After cooking Tuber  Skin Total 
Clone Darkening Texture Flavor Center Rating Rating
1 Cherry Red 4.6 3.6 4.0 4.0 2.8 19.0
2 Chieftain 5.0 3.0 2.6 4.8 4.4 19.8
3 Dk Red Norland 4.4 2.0 3.4 4.2 3.2 17.2
4 Durango Red 4.0 2.4 4.0 4.4 4.8 19.0
5 Granola 4.8 3.0 4.2 4.4 4.8 21.2
6 Red LaSoda 4.8 1.8 3.0 1.6 3.8 15.0
7 Sieglinde 4.8 2.2 3.6 4.2 3.4 18.2
8 Yukon Gold 4.7 4.0 3.8 3.6 3.8 19.9
9 A92584-3BB 4.2 2.6 2.6 3.8 4.6 17.8
10 AO93487-2R 4.8 2.4 3.0 2.6 2.4 15.2
11 AO96747-1R 4.4 2.0 2.0 4.0 3.2 15.6
12 AO96747-2R/Y 4.6 3.0 3.0 3.8 3.6 18.0
13 BTX1544-2W/Y 4.6 3.6 3.8 5.0 4.0 21.0
14 CO93037-6R 4.8 2.0 3.4 4.6 3.8 18.6
15 NDA5507-3YF 4.4 3.0 2.6 3.8 1.8 15.6
16 NDC5281-2 4.4 3.2 4.2 4.8 3.6 20.2
17 NDO4323-2R 4.4 3.6 3.6 4.2 3.2 19.0
18 NDTX4271-5R 4.4 3.8 3.4 4.0 4.2 19.8
19 NDTX4304-1R 4.6 1.8 3.0 4.2 4.0 17.6
20 TX1523-1RU/Y 4.8 3.6 2.4 3.0 3.8 17.6
21 TX1674-1W/Y 5.0 4.2 3.6 5.0 3.0 20.8
LSD 0.05 0.7 1.2 1.2 1.3 1.4 3.4
Average 4.6 2.9 3.3 4.0 3.6 18.4
Microwaved
After cooking Tuber  Skin Total 
Clone Darkening Texture Flavor Center Rating Rating
1 Cherry Red 3.8 3.6 3.0 2.6 4.2 17.2
2 Chieftain 4.4 4.8 3.6 3.2 3.8 19.8
3 Dk Red Norland 3.8 3.2 3.6 2.4 3.8 16.8
4 Durango Red 4.2 2.2 2.0 2.4 4.0 14.8
5 Granola 4.6 3.6 3.6 4.6 4.4 20.8
6 Red LaSoda 4.6 3.6 3.6 4.0 4.6 20.4
7 Sieglinde 4.6 3.8 3.6 4.0 3.8 19.8
8 Yukon Gold 5.0 4.4 3.8 2.4 4.8 20.4
9 A92584-3BB 4.0 2.2 3.2 3.8 4.0 17.2
10 AO93487-2R 4.6 2.6 3.0 3.0 4.0 17.2
11 AO96747-1R 4.0 3.0 3.6 4.8 4.4 19.8
12 AO96747-2R/Y 4.2 2.4 2.6 2.6 3.2 15.0
13 BTX1544-2W/Y 4.6 3.8 3.4 3.6 4.0 19.4
14 CO93037-6R 4.0 2.8 2.8 4.4 4.4 18.4
15 NDA5507-3YF 5.0 3.4 2.6 3.4 3.0 17.4
16 NDC5281-2 3.6 3.6 3.8 4.8 4.6 20.4
17 NDO4323-2R 4.4 2.8 3.8 3.6 4.2 18.8
18 NDTX4271-5R 3.2 2.8 3.8 3.8 4.2 17.8
19 NDTX4304-1R 3.8 2.8 3.0 4.4 3.6 17.6
20 TX1523-1RU/Y 4.8 3.0 3.4 2.4 3.8 17.4
21 TX1674-1W/Y 4.6 3.2 3.0 2.4 4.0 17.2
LSD 0.05 0.7 1.1 1.1 1.5 1.0 2.9
Average 4.3 3.2 3.3 3.5 4.0 18.3
Frying 
(3/8 x 1 1/8" slices)

(Chips)

After Frying

Av of 3 raters

Clone

 Stem Bud Average Difference

USDA

SFA
1 Cherry Red 34.7 41.2 37.9 8.1

0

3.6
2 Chieftain 40.7 44.2 42.4 5.9

0

2.6
3 Dk Red Norland 34.6 39.7 37.2 6.9

0

3.6
4 Durango Red 31.4 45.3 38.3 13.9

0

3.3
5 Granola 30.2 33.2 31.7 5.7

1

4.0
6 Red LaSoda 24.8 36.9 30.9 12.1

1

4.6
7 Sieglinde 27.3 34.5 30.9 9.9

1

3.5
8 Yukon Gold 30.6 38.4 34.5 10.9

0

3.8
9 A92584-3BB 43.9 51.4 47.6 8.2

0

2.6
10 AO93487-2R 35.0 45.2 40.1 11.0

0

4.0
11 AO96747-1R 38.2 42.5 40.4 6.3

0

4.0
12 AO96747-2R/Y 26.9 37.4 32.1 11.0

1

4.3
13 BTX1544-2W/Y 31.7 46.3 39.0 14.6

0

3.6
14 CO93037-6R 29.0 35.8 32.4 8.2

1

3.8
15 NDA5507-3YF 42.9 49.2 46.1 8.6

0

3.0
16 NDC5281-2 39.9 45.4 42.6 7.5

0

3.6
17 NDO4323-2R 35.0 40.4 37.7 7.3

0

4.0
18 NDTX4271-5R 42.4 39.1 40.8 6.4

0

3.8
19 NDTX4304-1R 23.4 35.6 29.5 13.0

2

4.3
20 TX1523-1RU/Y 27.9 41.5 34.7 13.6

1

4.3
21 TX1674-1W/Y 27.4 35.5 31.4 9.3

1

4.8
LSD 0.05

4.2

 4.7
Average

33.2

 40.9 37.1 9.4

0.4

3.8