To prevent potato rot after cutting, it's best to cut the tubers 2 to 3 days before they begin to sprout. This practice not only encourages earlier emergence but also helps conserve seed potatoes by maximizing their use.
When selecting seed potatoes, size and cutting method are important. Seed pieces weighing 50 grams or less can be planted whole. For those between 51 to 100 grams, a vertical cut is recommended. Seed potatoes weighing 100 to 150 grams should be cut diagonally into four pieces. For larger tubers (150 grams or more), make chamfered cuts along the length, forming triangular sections. Each piece must have at least two healthy buds. When cutting, try to preserve the apical dominance by using the top buds as much as possible. Position the knife close to the eye to promote root development. Be careful to minimize the wound size and avoid slicing or wedge-shaped cuts.
The ideal size for each seed piece is around 25 slices per kilogram, with an average weight of 35–40 grams. Each block should contain at least two strong, healthy buds.
Disinfecting the knife is crucial to prevent disease spread. Use 75% alcohol or 0.5% potassium permanganate solution. Each person should use two knives alternately—when one is in use, the other should be soaked in disinfectant. After cutting, always clean and disinfect the tool if a diseased or rotten potato is encountered.
To further protect against rot, treat the cut seed potatoes with plant ash or a seed dressing. For the ash treatment, mix 2 kg of ash, 100 g of metalaxyl, and 2 liters of water for every 50 kg of cut pieces. After applying, do not pile them up; instead, store them in bags in a dry, spare room for 24–48 hours before planting. For the chemical seed dressing, combine 2 kg of 70% thiophanate methyl chloride, 1 kg of 72% agricultural streptomycin, and 50 kg of talcum powder. Mix well and apply 2 kg of this mixture per 50 kg of seed potatoes. It’s essential to apply the dressing within 30 minutes of cutting.
Before cutting, check the conditions. Avoid cutting if the soil is too dry or wet, or if the temperature is too extreme. While current weather conditions are usually suitable, ensure the soil isn’t overly moist. Also, don’t cut seed potatoes that are too old—look for signs like soft hairs, wrinkled skin, or sprouts longer than 2 cm, as these increase the risk of rot. Seed potatoes under 50 grams should not be cut. In summer and autumn, due to high humidity and heat, cutting is generally avoided to prevent rot. Always remove any damaged, diseased, or weak sprouted potatoes before cutting. Cutters must be properly disinfected to prevent diseases like potato virus, late blight, bacterial wilt, and ring rot from spreading through contaminated tools.
Preservative Agent
Preservatives refer to natural or synthetic chemical ingredients. When used in cosmetic formulations, it can effectively inhibit microbial growth or corruption caused by chemical changes to ensure the safety and stability of the product during its shelf life.
There are roughly three types of anti-corrosion principles for preservatives:
1. Interfering with the enzyme system of microorganisms, destroying their normal metabolism, and inhibiting enzyme activity.
2. Causing solidification and denaturation of microbial proteins, interfering with their survival and reproduction.
3. Changing the permeability of the cell plasma membrane, inhibiting the elimination of enzymes and metabolites in the body, leading to its inactivation.
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