Searching for Fresh Pack Alternatives Through Economic and Taste Evaluations of Tri-State Varieties. RR Spear, MJ Pavek, ZJ Holden
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1 Searching for Fresh Pack Alternatives Through Economic and Taste Evaluatio of Tri-State Varieties RR Spear, MJ Pavek, ZJ Holden
2 The Dominant Fresh Variety: Russet Norkotah Product of North Dakota State University Released in 1987 Dominant fresh pack variety
3 Why Has Russet Norkotah done Eye Appeal Uniform tuber shape Ideal tuber size profile so well? Yields are adequate seaso Bruise resistance relative to other varieties Economic Return Everybody in the chain makes money
4 Why Look For Alternatives? Norkotah is Susceptible to Potato Virus Y Seed certification is difficult Reduced yields Susceptible to Verticillium Wilt Early Die Flesh color and flavor poor after cold storage Newer varieties have shown promise
5 A superior variety will have Ideal fresh pack characteristics Eye appeal, ideal size, shape, yield and quality Better disease resistance Adequate yields, superior economic return Excellent culinary attributes Storability Looks/tastes good out of storage Bruise resistance
6 2 Trials Methods & Materials Early Harvest (14 days after planting) Late Harvest (15 days after planting Design RCBD Plots: 2 ft x 3 rows, 4 replicatio 6 control varieties 8 clones/new varieties
7 The Controls CO-3 CO-8 TX-278 TX-296 R. Norkotah R. Burbank
8 The Contenders A3158-2TE AO57-2 Classic R. AO A11-1 Teton R. PAN14-2
9 Methods & Materials (cont.) Data Stand, stem, tuber number vine senescence US graded yields (weight & grade of every potato) Tuber shape, size profile, internal/external quality, bruising Economic value Taste panel testing Out of the field After 6 months of storage at 44 F
10 Fresh Market Economic Methods Electronic sizer Each potato weighed, US grades Industry size classes See chart to right 4 year average C. Basin prices Early Harvest July to Mid Aug Late Harvest October *Prices minus pack shed fee Package US 1 Size (oz) Price* ($/CWT) Poly bag count count count count count count Burlap bag >18 oz 5.69 Burlap bag Process culls US 2s >1oz 5.69 All other.
11 Taste Panel Scientific taste panel WSU Food Lab 5 panelists Aroma Taste/Flavor Texture Aftertaste Overall Acceptance Smoothness Moistness All parameters were rated on a 1-9 scale
12
13 Early Harvest Size Profile Classic R. $9 $22 $28 $ A3158-2TE Teton R A oz 7-1 oz 1-18 oz >18 oz PAN oz 7-1 oz 1-18 oz >18 oz CO oz 7-1 oz 1-18 oz >18 oz R. Norkotah oz 7-1 oz 1-18 oz >18 oz TX oz 7-1 oz 1-18 oz >18 oz TX oz 7-1 oz 1-18 oz >18 oz CO oz 7-1 oz 1-18 oz >18 oz R. Burbank AO oz 7-1 oz 1-18 oz >18 oz AO oz 7-1 oz 1-18 oz >18 oz 4-7 oz 7-1 oz 1-18 oz >18 oz 4-7 oz 7-1 oz 1-18 oz >18 oz 4-7 oz 7-1 oz 1-18 oz >18 oz 4-7 oz 7-1 oz 1-18 oz >18 oz
14 Late Harvest Size Profile Classic R. $11 $18 $21 $ oz 7-1 oz 1-18 oz >18 oz A3158-2TE 4-7 oz 7-1 oz 1-18 oz >18 oz Teton R. 4-7 oz 7-1 oz 1-18 oz >18 oz A oz 7-1 oz 1-18 oz >18 oz 3 PAN CO3 3 R. Norkotah 3 TX oz 7-1 oz 1-18 oz >18 oz 4-7 oz 7-1 oz 1-18 oz >18 oz 4-7 oz 7-1 oz 1-18 oz >18 oz 4-7 oz 7-1 oz 1-18 oz >18 oz 3 TX CO8 3 R. Burbank AO AO oz 7-1 oz 1-18 oz >18 oz 4-7 oz 7-1 oz 1-18 oz >18 oz 4-7 oz 7-1 oz 1-18 oz >18 oz 4-7 oz 7-1 oz 1-18 oz >18 oz 4-7 oz 7-1 oz 1-18 oz >18 oz
15 Early Harvest Fresh Pack Variety Trial Gross Return Difference from Standard R. Norkotah Gross Return Difference From R. Norkotah ($/A) 15 a b bc bc bc cd de ef f f f Classic R. A3158-2TE TX-278 Teton R. A11-1 TX-296 R. Norkotah CO-8 R. Burbank AO PAN14-2 AO57-2 CO-3 cd
16 Late Harvest Fresh Pack Variety Trial Gross Return Difference from Standard R. Norkotah Gross Return Difference From R. Norkotah ($/A) a ab A11-1 A3158-2TE bc bcd bcd cde cde de TX-278 Classic R. CO-3 CO-8 R. Burbank Teton R. ef efg efg PAN14-2 TX-296 AO gh AO57-2 R. Norkotah
17 At Harvest Taste Panel Results Variety Aroma STATS** Taste/Flavor STATS** Texture STATS** Aftertaste STATS** Acceptance STATS** PAN A A AB AB A AO AB BC CD ABC C A3158-2TE 6.6 AB AB 6.68 A AB AB Teton R BC BC AB AB ABC R. Burbank BC BC AB AB 6.27 BC A BC 6.64 BC AB A ABC R. Norkotah BC CD AB ABC C Classic R C CD BC BC C AO C 5.41 D 5.63 D C D ** Numbers followed by the same letter are not significantly different at the 5% level using Fisher's LSD Test. ***No toppings added ***Strai of R. Norkotah were not evaluated due to time and space cotraints
18 At Harvest vs. After Storage Taste Panel Results Changes after 6 months in Storage at 44 F Improved Declined Variety Aroma Taste/ Flavor Texture Aftertaste Overall Acceptance Teton R. A11-1 Classic R. R. Norkotah * PAN14-2 R. Burbank * Denotes significance α =.5 A3158-2TE AO57-2 AO9635-3
19 Potato Appearance & Texture Internal Color Preference 1 A B % of Panelists a A b B 5 Texture Preference 4 % of Panelists ***Based on respoes from 3 panelists Moist / Dee (1) 2 Creamy/Smooth (3) 4 Light/Fluffy (5) 6 Dry/Crumbly (7)
20 Take Home Message Despite low yields and high susceptibility to PVY, R. Norkotah is still the number one fresh pack variety in the US New Varieties are showing Better yields More uniform size distribution Better resistance to PVY, diseases, and pests Increased profits for growers Greater coumer satisfaction
21 Variety Recommendatio A3158-2TE Classic R. Teton R. Early to Late Harvest High percentage of 7-18oz tubers Fresh Market Standout High Gross Return Good skin set Early to Late Harvest High percentage of US #1 s Low incidence of internal defects Susceptible to shatter Bruise Early to mid-harvest Similar yields when compared to R. Norkotah, but with slightly heavier tubers Susceptible to shatter bruise Allow time for good skin set
22 Acknowledgements Mark Pavek Rick Knowles Bob Thornton Joe Guenthner WA State Potato Commission Washington State University Department of Horticulture and Landscape Architecture Othello Crew Bart Connor Nora Olsen Carolyn Ross & Team (WSU Food Lab) Knowles crew Tom Cummings Jonathan Whitworth
23 Questio??
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