AC97521-1R/Y and Yukon Gold were the highest scoring clones in this year's cooking- and culinary-evaluation trials, accumulating 62.0 and 61.6 out of 75 total points, respectively. POR00PG20-12 and VC1123-2W/Y ranked second, with average scores of 60. The two lowest scoring entries were POR01PG16-1 (51.1) with purple flesh and POR01PG22-1 (52) with pink flesh.
When boiled, PA99P11-2, a first year entry, was the only clone to slough severely. The entries showed different degrees of after-cooking-darkening, with PA99P11-2 showing the most. The texture of the boiled samples of all entries except VC1009-1W/Ywas favorably rated as "creamy" or "fluffy". VC1009-1W/Y received an unfavorable texture rating of "pasty". The flavor of all entries was rated as either "good" or "bland" and all tuber centers were "fully cooked" or "mushy".
Baked samples of all entries showed slight after-cooking-darkening. The texture of the oven baked samples of POR01PG22-1 was unfavorably rated as "pasty"; all others were favorably rated as "creamy" or "fluffy". The flavor of POR01PG16-1 was "unacceptable" compared with "good" or "bland" ratings for the other clones. Tuber centers were "mushy" or "fully cooked". The skins of POR01PG16-1 and POR01PG22-1 were rated as "slightly burnt" and "crispy", respectively. Skins of the other clones were favorably rated as "steamy" or "fully cooked".
Microwaving produced moderate after-cooking-darkening in POR01PG16-1. All other entries were rated as having "slight" after-cooking-darkening. POR01PG22-1 and POR01PG16-1 had a "pasty" texture; all others were "mushy". The flavor of A96510-4Y was "unacceptable" compared to all other entries, which ranged from "bland" to "good". Microwaving resulted in tuber centers that were "mushy" or "fully cooked" and skins that were "steamy" or "fully cooked", all of which are desirable ratings. Overall, a very uniform group when microwaved.
Three entries had red flesh this year (CO97226-2R/R, POR01PG20-12, POR01PG22-1) and two others had purple flesh (All Blue, POR01PG16-1). These clones were not considered in the statistical analysis of fry color with the remaining entries that had either white or yellow flesh. PA99P11-2 produced tubers that averaged 1 inch in diameter and therefore the Photovolt reading could only be taken from the center of each fry. Red La Soda and A96510-4Y were the only entries to have non-uniform fry color. CO97232-1R/Y, VC1009-1W/Y, CO97232-2R/Y, and VC1123-2W/Y produced the lightest chips, with a six-member panel-rating ranging from 1.2 to 1.8. The darkest chip ratings went to AC97521-1R/Y (4.7) and Red La Soda (4.2).
| Frying | (3/8 x 1 1/8" slices) | (Chips) | ||||||||||||
| Raw | After Frying | Av of 6 raters | ||||||||||||
| Clone | Stem | Bud | Average | Difference | Stem | Bud | Average | Difference | USDA | SFA | ||||
| 1 | Dark Red Norland | 59.1 | 60.3 | 59.7 | 1.3 | 49.1 | 48.4 | 48.8 | 1.4 | 0 | 2.7 | |||
| 2 | Red LaSoda | 64.0 | 61.5 | 62.7 | 2.6 | 32.8 | 41.0 | 36.9 | 10.5 | 0 | 4.2 | |||
| 3 | AC97521-1R/Y | 58.3 | 54.1 | 56.2 | 4.1 | 29.7 | 35.7 | 32.7 | 8.7 | 1 | 4.7 | |||
| 4 | CO97232-1R/Y | 54.4 | 53.3 | 53.8 | 2.3 | 50.3 | 53.2 | 51.7 | 5.4 | 0 | 1.2 | |||
| 5 | CO97232-2R/Y | 53.5 | 49.7 | 51.6 | 3.9 | 47.5 | 51.4 | 49.5 | 4.0 | 0 | 1.8 | |||
| 6 | CO97233-3R/Y | 56.8 | 55.2 | 56.0 | 2.5 | 40.5 | 47.5 | 44.0 | 7.1 | 0 | 3.0 | |||
| 7 | PA99P11-2 ยง | 56.5 | 37.8 | 3.8 | ||||||||||
| 8 | CO97226-2R/R | 10.3 | 11.8 | 11.0 | 2.0 | 13.3 | 18.0 | 15.6 | 4.7 | 4 | 3.5 | |||
| 9 | POR00PG20-12 | 22.4 | 20.3 | 21.4 | 4.2 | 23.9 | 23.2 | 23.5 | 3.2 | 2 | 3.5 | |||
| 10 | POR01PG22-1 | 17.9 | 16.5 | 17.2 | 2.5 | 18.5 | 18.9 | 18.7 | 2.6 | 3 | 3.3 | |||
| 11 | All Blue | 10.6 | 9.5 | 10.0 | 3.5 | 19.8 | 19.7 | 19.7 | 2.8 | 2 | 3.3 | |||
| 12 | POR01PG16-1 | 4.8 | 4.8 | 4.8 | 0.7 | 9.5 | 13.1 | 11.3 | 3.6 | 4 | 3.8 | |||
| 13 | Yukon Gold | 58.4 | 56.8 | 57.6 | 2.2 | 48.4 | 54.0 | 51.2 | 6.4 | 0 | 2.3 | |||
| 14 | A96510-4Y | 58.6 | 60.8 | 59.7 | 3.0 | 36.8 | 47.4 | 42.1 | 10.7 | 0 | 3.7 | |||
| 15 | VC1009-1W/Y | 59.3 | 57.4 | 58.4 | 2.1 | 50.1 | 52.3 | 51.2 | 2.6 | 0 | 1.7 | |||
| 16 | VC1123-2W/Y | 59.0 | 54.6 | 56.8 | 4.4 | 45.7 | 53.7 | 49.7 | 7.9 | 0 | 1.8 | |||
| LSD 0.05 * | 1.6 | 1.5 | 3.0 | 3.3 | ||||||||||
| Average | 43.2 | 41.8 | 43.3 | 2.8 | 34.4 | 38.5 | 36.5 | 5.4 | 1 | 3.0 | ||||
| Differences between clones that are equal to or greater than the LSD 0.05 are considered significant | ||||||||||||||
| SFA 1 (lightest) to 5 (darkest). | ||||||||||||||
| ยง Quarter sized tubers. | ||||||||||||||
| * Entries with red (CO97226-2R/R, POR01PG20-12 & POR01PG22-1) or purple (All Blue & POR01PG16-1) flesh or tiny tubers (PA99P11-2) were not used in the statistical calculation. All other entries have white or yellow flesh. | ||||||||||||||
| Oven Baked, Boiled and Microwaved Rating Totals | ||||||||||||||
| Boiling | Baking | Microwave | Total | |||||||||||
| Clone | (25 max) | (25 max) | (25 max) | (75 max) | ||||||||||
| 1 | Dark Red Norland | 19.5 | 19.5 | 18.7 | 57.7 | |||||||||
| 2 | Red LaSoda | 18.8 | 20.3 | 18.3 | 57.5 | |||||||||
| 3 | AC97521-1R/Y | 20.2 | 22.5 | 19.3 | 62.0 | |||||||||
| 4 | CO97232-1R/Y | 17.6 | 21.0 | 16.8 | 55.4 | |||||||||
| 5 | CO97232-2R/Y | 18.0 | 20.8 | 16.7 | 55.5 | |||||||||
| 6 | CO97233-3R/Y | 17.2 | 19.7 | 19.8 | 56.7 | |||||||||
| 7 | PA99P11-2 | 17.4 | 19.3 | 17.3 | 54.1 | |||||||||
| 8 | CO97226-2R/R | 19.0 | 19.1 | 17.6 | 55.7 | |||||||||
| 9 | POR00PG20-12 | 20.0 | 20.4 | 19.7 | 60.1 | |||||||||
| 10 | POR01PG22-1 | 17.6 | 15.9 | 18.5 | 52.0 | |||||||||
| 11 | All Blue | 17.2 | 19.3 | 18.3 | 54.8 | |||||||||
| 12 | POR01PG16-1 | 18.5 | 15.0 | 17.6 | 51.1 | |||||||||
| 13 | Yukon Gold | 22.3 | 21.8 | 17.5 | 61.6 | |||||||||
| 14 | A96510-4Y | 20.8 | 20.1 | 17.8 | 58.6 | |||||||||
| 15 | VC1009-1W/Y | 18.8 | 21.1 | 16.9 | 56.8 | |||||||||
| 16 | VC1123-2W/Y | 20.0 | 20.2 | 19.8 | 60.0 | |||||||||
| Planted: | April 25 | |||||||||||||
| Harvested: | August 22 | |||||||||||||
| Baked: | August 29 | |||||||||||||
| Boiled: | August 30 | |||||||||||||
| Microwaved: | September 6 | |||||||||||||
| French Fried: | August 31 | |||||||||||||
| Chipped: | August 31 | |||||||||||||
| Boiling | ||||||||||||||
| After cooking | Tuber | Total | ||||||||||||
| Clone | Sloughing | Darkening | Texture | Flavor | Center | Rating | ||||||||
| 1 | Dark Red Norland | 4.5 | 3.8 | 2.6 | 4.0 | 4.6 | 19.5 | |||||||
| 2 | Red LaSoda | 3.4 | 4.4 | 3.4 | 3.0 | 4.6 | 18.8 | |||||||
| 3 | AC97521-1R/Y | 3.4 | 4.8 | 3.6 | 3.8 | 4.6 | 20.2 | |||||||
| 4 | CO97232-1R/Y | 2.8 | 4.4 | 2.8 | 3.2 | 4.4 | 17.6 | |||||||
| 5 | CO97232-2R/Y | 3.2 | 4.4 | 3.0 | 2.8 | 4.6 | 18.0 | |||||||
| 6 | CO97233-3R/Y | 3.4 | 3.8 | 3.0 | 2.6 | 4.4 | 17.2 | |||||||
| 7 | PA99P11-2 | 2.4 | 3.6 | 3.4 | 3.4 | 4.6 | 17.4 | |||||||
| LSD 0.05 | 0.8 | 0.8 | ns | ns | ns | ns | ||||||||
| Average | 3.3 | 4.2 | 3.1 | 3.3 | 4.5 | 18.4 | ||||||||
| Oven Baking | ||||||||||||||
| After cooking | Tuber | Skin | Total | |||||||||||
| Clone | Darkening | Texture | Flavor | Center | Rating | Rating | ||||||||
| 1 | Dark Red Norland | 4.0 | 3.0 | 3.7 | 4.5 | 4.3 | 19.5 | |||||||
| 2 | Red LaSoda | 4.0 | 3.8 | 3.2 | 4.8 | 4.5 | 20.3 | |||||||
| 3 | AC97521-1R/Y | 4.5 | 4.3 | 3.8 | 5.0 | 4.8 | 22.5 | |||||||
| 4 | CO97232-1R/Y | 4.7 | 3.3 | 3.8 | 4.7 | 4.5 | 21.0 | |||||||
| 5 | CO97232-2R/Y | 4.5 | 3.0 | 4.0 | 4.7 | 4.7 | 20.8 | |||||||
| 6 | CO97233-3R/Y | 4.3 | 3.3 | 3.0 | 4.7 | 4.3 | 19.7 | |||||||
| 7 | PA99P11-2 | 4.0 | 3.0 | 3.8 | 4.0 | 4.5 | 19.3 | |||||||
| LSD 0.05 | ns | 0.9 | ns | 0.7 | ns | 2.4 | ||||||||
| Average | 4.3 | 3.4 | 3.6 | 4.6 | 4.5 | 20.5 | ||||||||
| Microwaved | ||||||||||||||
| After cooking | Tuber | Skin | Total | |||||||||||
| Clone | Darkening | Texture | Flavor | Center | Rating | Rating | ||||||||
| 1 | Dark Red Norland | 3.5 | 3.2 | 3.7 | 3.8 | 4.5 | 18.7 | |||||||
| 2 | Red LaSoda | 3.8 | 4.0 | 3.7 | 2.5 | 4.3 | 18.3 | |||||||
| 3 | AC97521-1R/Y | 4.2 | 3.5 | 4.3 | 2.8 | 4.5 | 19.3 | |||||||
| 4 | CO97232-1R/Y | 3.8 | 2.7 | 3.3 | 3.0 | 4.0 | 16.8 | |||||||
| 5 | CO97232-2R/Y | 4.3 | 2.7 | 2.8 | 2.5 | 4.3 | 16.7 | |||||||
| 6 | CO97233-3R/Y | 4.0 | 3.2 | 4.3 | 4.0 | 4.3 | 19.8 | |||||||
| 7 | PA99P11-2 | 3.5 | 2.8 | 3.7 | 3.0 | 4.3 | 17.3 | |||||||
| LSD 0.05 | ns | 1.1 | 1.3 | 1.3 | ns | 3.0 | ||||||||
| Average | 3.9 | 3.1 | 3.7 | 3.1 | 4.3 | 18.1 | ||||||||
| Boiling | ||||||||||||||
| After cooking | Tuber | Total | ||||||||||||
| Clone | Sloughing | Darkening | Texture | Flavor | Center | Rating | ||||||||
| 8 | CO97226-2R/R | 2.6 | 4.0 | 4.0 | 3.4 | 5.0 | 19.0 | |||||||
| 9 | POR00PG20-12 | 4.2 | 4.2 | 3.0 | 3.8 | 4.8 | 20.0 | |||||||
| 10 | POR01PG22-1 | 3.2 | 4.6 | 2.6 | 2.6 | 4.6 | 17.6 | |||||||
| 11 | All Blue | 3.4 | 4.2 | 2.6 | 2.8 | 4.2 | 17.2 | |||||||
| 12 | POR01PG16-1 | 3.3 | 4.4 | 3.4 | 3.0 | 4.4 | 18.5 | |||||||
| 13 | Yukon Gold | 4.3 | 4.6 | 3.6 | 4.8 | 5.0 | 22.3 | |||||||
| 14 | A96510-4Y | 4.6 | 4.8 | 3.6 | 3.4 | 4.4 | 20.8 | |||||||
| 15 | VC1009-1W/Y | 4.0 | 4.6 | 2.4 | 3.2 | 4.6 | 18.8 | |||||||
| 16 | VC1123-2W/Y | 3.0 | 4.8 | 3.4 | 4.0 | 4.8 | 20.0 | |||||||
| LSD 0.05 | 0.7 | 0.8 | 1.2 | 1.1 | ns | 2.0 | ||||||||
| Average | 3.6 | 4.5 | 3.2 | 3.4 | 4.6 | 19.4 | ||||||||
| Oven Baking | ||||||||||||||
| After cooking | Tuber | Skin | Total | |||||||||||
| Clone | Darkening | Texture | Flavor | Center | Rating | Rating | ||||||||
| 8 | CO97226-2R/R | 4.5 | 3.4 | 2.6 | 4.6 | 4.0 | 19.1 | |||||||
| 9 | POR00PG20-12 | 4.8 | 4.0 | 3.0 | 4.8 | 3.8 | 20.4 | |||||||
| 10 | POR01PG22-1 | 4.5 | 2.2 | 2.6 | 3.2 | 3.4 | 15.9 | |||||||
| 11 | All Blue | 4.3 | 3.2 | 3.6 | 4.6 | 3.6 | 19.3 | |||||||
| 12 | POR01PG16-1 | 4.0 | 2.8 | 2.2 | 4.0 | 2.0 | 15.0 | |||||||
| 13 | Yukon Gold | 4.0 | 4.0 | 4.0 | 5.0 | 4.8 | 21.8 | |||||||
| 14 | A96510-4Y | 4.3 | 3.6 | 3.2 | 4.8 | 4.2 | 20.1 | |||||||
| 15 | VC1009-1W/Y | 4.5 | 3.4 | 4.4 | 4.4 | 4.4 | 21.1 | |||||||
| 16 | VC1123-2W/Y | 4.8 | 3.4 | 4.0 | 4.2 | 3.8 | 20.2 | |||||||
| LSD 0.05 | 0.5 | 1.0 | 1.8 | 0.9 | 1.3 | 2.5 | ||||||||
| Average | 4.4 | 3.3 | 3.3 | 4.4 | 3.8 | 19.2 | ||||||||
| Microwaved | ||||||||||||||
| After cooking | Tuber | Skin | Total | |||||||||||
| Clone | Darkening | Texture | Flavor | Center | Rating | Rating | ||||||||
| 8 | CO97226-2R/R | 3.8 | 3.2 | 2.7 | 3.8 | 4.2 | 17.6 | |||||||
| 9 | POR00PG20-12 | 4.4 | 3.5 | 3.3 | 4.0 | 4.5 | 19.7 | |||||||
| 10 | POR01PG22-1 | 3.8 | 2.0 | 3.8 | 4.5 | 4.3 | 18.5 | |||||||
| 11 | All Blue | 3.8 | 2.8 | 3.8 | 3.7 | 4.2 | 18.3 | |||||||
| 12 | POR01PG16-1 | 3.4 | 2.3 | 3.3 | 4.3 | 4.2 | 17.6 | |||||||
| 13 | Yukon Gold | 4.2 | 2.7 | 3.5 | 2.8 | 4.3 | 17.5 | |||||||
| 14 | A96510-4Y | 4.6 | 3.5 | 2.3 | 3.2 | 4.2 | 17.8 | |||||||
| 15 | VC1009-1W/Y | 3.6 | 2.7 | 3.5 | 3.0 | 4.2 | 16.9 | |||||||
| 16 | VC1123-2W/Y | 4.0 | 3.2 | 3.7 | 4.3 | 4.7 | 19.8 | |||||||
| LSD 0.05 | 0.8 | 1.1 | 1.1 | 1.2 | ns | 2.9 | ||||||||
| Average | 4.0 | 2.9 | 3.3 | 3.7 | 4.3 | 18.2 | ||||||||