Dataset for: Standard evaluation trial for cooking quality documentation of CIP advanced breeding clones

The interpretation of these evaluations provides important information to guide potato breeding and selection programs, as well as for the recommendation of varieties for specific uses. Therefore, CIP has adopted standard procedure for determining cooking quality for evaluation of advanced clonal selections.

Variables such as cooking time, cooking type/quality, darkening and flesh color were evaluated for each clone. In addition if a taste panel is available taste and texture is are assessed. The clones are classified as: slightly soggy, moderately soggy and very mealy.