Washington Red Trial Postharvest Evaluation

Boiled            
      After cooking     Tuber Total
  Clone Sloughing Darkening Texture Flavor Center Rating
1 Dk Red Norland 3.5 4.2 3.3 3.5 4.3 18.8
2 Red LaSoda 3.2 4.3 3.0 3.8 4.2 18.5
3 CO98012-5R 3.3 4.3 3.2 3.0 4.5 18.3
4 NDA7985-1R 2.0 4.2 3.2 3.0 4.7 17.0
5 A99331-2RY 3.5 3.5 3.2 3.3 4.3 17.8
6 AC99329-7PW/Y 3.3 4.3 3.0 3.2 4.3 18.2
7 AC99330-1P/Y 3.8 3.7 2.7 2.2 4.0 16.3
8 ATTX961014-1R/Y 3.5 4.2 3.3 3.2 4.3 18.5
9 ATTX98500-2P/Y 3.7 3.8 2.8 2.5 4.0 16.8
10 POR01PG45-5 3.5 3.8 3.5 3.3 4.0 18.2
  LSD 0.05 0.8 0.6 0.8 1.2 0.6 2.3
  Average 3.3 4.0 3.1 3.1 4.3 17.9
               
Oven Baked            
    After cooking     Tuber Skin Total
  Clone Darkening Texture Flavor Center Rating Rating
1 Dk Red Norland 4.4 3.1 3.8 4.6 4.3 20.1
2 Red LaSoda 4.4 3.6 4.0 4.4 4.0 20.4
3 CO98012-5R 4.5 3.5 4.0 4.4 4.1 20.5
4 NDA7985-1R 4.8 2.9 3.6 4.4 4.1 19.8
5 A99331-2RY 4.3 3.3 3.8 4.5 4.0 19.8
6 AC99329-7PW/Y 4.6 3.6 4.6 4.5 4.0 21.4
7 AC99330-1P/Y 3.8 3.3 3.1 4.5 4.1 18.8
8 ATTX961014-1R/Y 4.5 3.6 3.5 4.4 4.4 20.4
9 ATTX98500-2P/Y 3.9 3.0 1.9 4.4 4.4 17.5
10 POR01PG45-5 4.0 3.8 3.9 4.5 4.4 20.5
  LSD 0.05 0.5 0.9 1.1 ns ns 2.3
  Average 4.3 3.4 3.6 4.5 4.2 19.9
               
Microwaved            
    After cooking     Tuber Skin Total
  Clone Darkening Texture Flavor Center Rating Rating
1 Dk Red Norland 4.3 3.3 4.2 2.7 3.8 18.3
2 Red LaSoda 4.5 3.5 3.8 3.3 4.2 19.3
3 CO98012-5R 4.2 3.2 4.3 3.8 4.7 20.2
4 NDA7985-1R 4.2 3.0 4.2 4.0 3.8 19.2
5 A99331-2RY 3.2 3.3 3.7 4.2 4.0 18.3
6 AC99329-7PW/Y 4.0 3.2 4.2 4.5 4.2 20.0
7 AC99330-1P/Y 3.5 3.5 3.8 4.5 3.7 19.0
8 ATTX961014-1R/Y 3.8 3.5 3.3 3.8 3.8 18.3
9 ATTX98500-2P/Y 3.8 2.8 3.7 4.2 3.8 18.3
10 POR01PG45-5 4.0 3.5 3.0 4.2 3.7 18.3
  LSD 0.05 0.7 ns 1.3 0.9 0.8 2.4
  Average 4.0 3.3 3.8 3.9 4.0 18.9
               
Differences between clones equal to or greater than the LSD 0.05 are significant.