A P R I L 2 0 1 7 POTATO GROWER 15 Table 3. Shatter bruise potential and French fry evaluations following harvest and after 8 weeks storage at 45F, full season trial, Larimore, ND, 2016. Clone Shatter Bruise1 Fry Color2 Stem-end Color % Sugar End3 Fry Color2 Stem- end Color % Sugar End3 Field Fry Following 8 wks. at 45F 1. AND97279-5Russ 2.2 0.5 1.3 58 0.5 2.5 100 2. ND8068-5Russ 2.4 0.5 1.0 67 0.9 2.1 67 3. ND050032-4Russ 2.1 0.4 1.4 58 0.4 0.8 42 4. ND060735-4Russ 1.9 0.4 0.4 0 0.4 0.4 0 5. ND070927-2Russ 2.5 0.5 0.7 17 0.5 0.9 50 6. ND081764B-4Russ 2.5 0.6 0.8 33 0.8 2.6 59 7. ND091933ABCR-2Russ 2.7 0.4 0.5 8 0.4 0.7 34 8. ND091933ABCR-7Russ 2.5 0.2 0.2 0 0.4 0.5 17 9. ND091938BR-2Russ 2.8 0.5 0.9 59 1.0 1.7 50 10. ND091997BT-3Russ 2.5 1.4 2.0 42 1.9 2.4 34 11. ND092007R-2Russ 2.4 1.1 2.1 58 1.6 2.7 50 12. ND092019C-4Russ 2.8 2.0 2.7 33 1.2 2.5 56 13. ND092024CR-1Russ 2.8 1.8 2.0 17 1.9 2.8 42 14. ND102647-3Russ 2.1 0.4 1.0 50 0.4 1.6 67 15. ND102687AB-1Russ 2.3 0.8 2.5 84 0.8 2.3 84 16. ND102719B-1Russ 2.2 0.6 1.0 33 0.5 1.4 50 17. ND102721b-1Russ 2.4 0.3 0.5 8 0.4 0.5 25 19. ND113065CB-1Russ 1.7 2.0 2.3 17 3.1 3.8 25 20. ND113065CB-2Russ 1.9 2.1 2.2 8 3.1 3.4 8 21. ND113100-1Russ 2.5 0.7 1.5 67 0.9 1.7 59 22. ND113174B-2Russ 2.0 0.7 2.4 42 1.1 1.6 34 23. ND113224C-3Russ 2.7 1.0 1.8 67 0.9 2.5 84 24. ND113330-1Russ 2.8 1.8 2.1 25 1.2 2.7 67 25. Proprietary 2.6 0.6 1.3 67 0.8 1.4 67 26. WND8624-2Russ 2.4 1.8 2.0 8 2.7 2.7 0 27. WND8625-2Russ 2.2 1.0 1.1 17 1.4 1.8 33 28. Alpine Russet 2.3 1.0 1.0 0 1.1 1.7 42 29. Bannock Russet 1.9 0.6 0.8 34 0.9 1.4 42 30. Dakota Russet 2.4 0.3 0.5 8 0.5 0.6 8 31. Dakota Trailblazer 2.3 0.8 1.0 17 0.9 1.2 34 32. Ranger Russet 2.2 0.7 1.5 67 0.9 1.7 42 33. Russet Burbank 2.1 0.9 3.0 83 1.5 2.7 50 34. Russet Norkotah 1.9 2.1 2.6 25 3.5 3.5 0 35. Shepody 2.8 0.7 1.1 50 2.3 2.5 8 36. Umatilla Russet 1.8 1.1 1.4 25 0.8 1.5 67 Mean 2.3 0.9 1.4 36 1.2 1.9 42 LSD (=0.05) 0.8 0.5 0.7 41 0.8 0.8 45 1 Shatter bruise is evaluated using a bruising chamber with digger chain link baffles. Tubers are stored at 45F prior bruising. Shatter bruises are rated on a scale of 1-5, with 1 = none and 5 = many and severe. 2 Fry color scores: 0.1 corresponds to 000, 0.3 corresponds to 00, 0.5 corresponds to 0, 1.0 equals 1.0; subsequent numbers follow French fry rating scale 000 to 4.0. Scores of 3.0 and above are unacceptable because adequate sugars cannot be leached from the tuber flesh to make an acceptable fry of good texture. 3 Any stem end darker than the main fry is considered a sugar end in these evaluations, thus mirroring the worst case scenario. The processing industry defines a sugar end as a 3.0 or darker.