Black potato cultivation techniques

With the growing interest in agriculture and tourism, especially in themed agricultural parks, there has been a rising demand for specialty potato varieties. Among them, the black potato has gained attention for its unique color, nutritional value, and health benefits. Introduced in 2003 at the Agricultural Technology Station in Wanfa Town, Lishu County, Jilin Province, this new variety of colored potato was successfully cultivated. Known for its vibrant dark purple skin and deep purple flesh, it not only offers a rich flavor but also contains high levels of antioxidants, making it beneficial for cancer prevention and beauty enhancement. The black potato is characterized by its tall, erect growth with strong vitality. It typically reaches a height of about 60 cm, with a thick stem (1.37 cm) that is dark purple in color. The leaves are dark green, while the petioles and corolla are purple. The tubers are long and oval, with a smooth, shiny black skin and dense, deep purple flesh. They have a starch content of 13% to 15%, which contributes to their excellent taste and aroma. Each plant produces 6 to 8 tubers, weighing between 120 to 300 grams. The entire growth cycle takes around 90 days, making it a medium-early maturing variety. It is drought-resistant, cold-tolerant, and adaptable to various conditions, with good storage properties and resistance to several common diseases such as early blight, late blight, and virus infections. In terms of nutritional value, black potatoes are packed with essential nutrients. Per 100 grams, they contain 2.3 grams of protein, 0.1 grams of fat, 16.5 grams of carbohydrates, 11 mg of calcium, 1.2 mg of iron, 64 mg of phosphorus, 342 mg of potassium, 22.9 mg of magnesium, 0.01 mg of carotene, 0.1 mg of thiamine, 0.03 mg of riboflavin, 0.4 mg of niacin, 16 mg of anti-blood acid, and 100 mg of anthocyanin. These nutrients make it a versatile ingredient that can be used in a wide range of dishes—fried, roasted, boiled, steamed, or even made into snacks. Its natural color remains stable even after high-temperature frying, eliminating the need for artificial food coloring. For successful cultivation, several key steps should be followed. First, seed potatoes should be sprouted 20–30 days before planting. They should be kept at 20°C, misted regularly, and covered to encourage sprouting. Once the shoots reach the size of soybeans, they should be placed in a sunny area to develop strong, green seedlings. Before planting, each seed potato should be cut into pieces weighing about 25 grams, ensuring that each piece has a top bud. Proper disinfection of cutting tools with 75% alcohol is crucial to prevent disease transmission. Next, the field should be prepared with 3–5 cubic meters of organic fertilizer per acre, along with 20 kg of diammonium phosphate, 20 kg of urea, and 10 kg of potassium sulfate. The soil should be well-prepared, and planting spacing should be 70 cm between rows and 25–30 cm between plants, totaling about 3,500 plants per acre. After planting, the ridges should be compacted, and mulch film should be applied to suppress weeds. Herbicides can be used during this stage. During the growing season, timely management is essential. Seedlings should be pinched back once they emerge to promote stronger growth. Foliar sprays can be applied 2–3 times at 800 times dilution to enhance early emergence. During flowering, buds should be removed to increase the size of the tubers. A solution of sweet fruit essence can also be sprayed to improve yield. Common pests include aphids and ladybugs, which can be controlled using 18% Lethburn at 1000 times dilution. Late blight can be managed with 64% antivirus at 600 times dilution. Finally, harvesting should be done promptly based on market demand. Care should be taken during harvest to avoid mechanical damage, which could affect the quality of the final product. With its unique appearance, high nutritional value, and growing market demand, black potatoes offer great potential for farmers and consumers alike.

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