b'Table 3.French fry evaluations following grading and after 8-weeks storage at 7.7C (45F).The 202 trial was pl ay 27thharvested September 23 using a single-row0 processing anted on M , and Grimme harvester. Entries were replicated four times; ploong, with a within-rowts were twenty feet lspacing of 12 inches and 36 inches between rows.%Stem-end% FryStem-endSugarFry Color1ColorSugar CloneColor1ColorEnds2Ends2 Field FryFollowing 8 wks. at 45F (7.7C)MN131421.11.281.41.58 ND050032-4Russ0.40.400.50.50 ND113100-1Russ0.41.4420.51.775 ND12162AB-1Russ0.80.800.91.217 ND14252B-40.81.080.50.50 ND14261B-2Russ0.31.7420.81.08 ND14265AB-3Russ1.71.701.01.00 ND14266AB-1Russ0.61.1291.11.842 ND14286BC-2Russ0.70.9291.81.80 ND14286BC-11Russ0.40.400.50.88 ND14318CABY-40.30.300.60.60 Alturas0.90.900.70.70 Bannock Russet0.50.500.70.70 CalWhite1.12.0591.31.30 Dakota Russet0.40.400.41.017 Proprietary Russet0.91.6330.71.167 Ranger Russet0.80.800.91.08 Russet Burbank1.02.1581.51.58 Russet Norkotah1.31.8251.52.242 Shepody1.41.681.42.025 Umatilla Russet0.60.601.01.00 Mean0.81.1160.91.215 LSD (=0.05) 0.60.9320.50.727 1 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. 2 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. 28 POTATO GROWER JULY/AUGUST 2021'