Potato germination management skills

The management of the field of spring potato should start from the word "early". The general requirements are early premature, medium-term stable, late late decay. Before the flowering, strive for early topdressing, early soil cultivation, and should look at the sky, see the ground, and see the seedlings after flowering. Watering, in order to promote the potato, to control the potato, to maintain balanced growth of the potato, to prevent madness and premature aging.

The germination period starts from the sprouting of the tuber to the emergence stage.

1. Fertility characteristics:

After the spring heat sowing, the roots are germinated first, and under suitable temperature conditions, the buds are early, the number is large, and the seedlings are strong. If the seed potato is in a dormant state, it needs to be artificially broken before it can germinate. Early-maturing varieties should be in the middle of April, and the varieties with slow growth in the early stage will be in the middle and late April. Generally, the germination period of potato in spring is 25 to 35 days, and the germination period of potato in autumn is 10 to 20 days.

2, the main target and key measures

The whole seedling is a main target, and it is necessary to check the seedlings and seedlings in time. Checking seedlings and seedlings is the basis of high yield. Lack of seedlings and ridges will affect the yield. It is found that dead seedlings and missing seconds must be supplemented with prepared seedlings.

3. Problems and countermeasures in common production

During the germination period, the tubers are often dormant and cannot be germinated in time. At this point, it is necessary to specifically analyze the cause of sleep and take countermeasures.

Dormancy is divided into natural dormancy and forced dormancy. Natural dormancy is caused by genetic factors or internal factors such as excessive abscisic acid content in potato tubers. It is independent of environmental conditions such as the temperature required for germination, and is called natural dormancy. Forced dormancy is a condition in which the inside of the potato block has germination conditions, but it is caused by the absence of external environmental conditions such as temperature and humidity of germination, which is called forced dormancy.

Low temperature and short daylight are beneficial to the formation of dormant. On the contrary, high temperature and long daylight are beneficial to the formation of growth stimulating hormone. Due to different varieties, the length of dormancy and dormancy intensity of potato are different. Dormancy intensity refers to the difficulty of breaking the dormancy by artificial methods in the dormant period. The length of the dormancy period can be divided into four categories:

(1) No sleep period: such as Willa and other varieties.

(2) Short dormancy period: such as harvesting white and other varieties.

(3) Moderate dormancy: such as Kexin No. 4, Pulsatilla, and red-white.

(4) Long dormancy period: such as early maturity, no epidemic, etc.

In the spring and autumn seasons, the interval between the two seasons is short. For the varieties with long dormancy, physical or chemical methods are commonly used to break the dormancy. Physical methods include cutting, dicing, breaking, changing temperature and humidity conditions.

The chemical method is immersed in a gibberellin solution for 5 to 10 minutes, and the concentration varies depending on the variety, temperature, and dicing. For cultivars with high dormancy intensity, the concentration of gibberellin is also large; for cultivars with small dormancy, the concentration of gibberellin is also small. If the concentration of gibberellin is too large, the emergence of the shoots is fast, but the growth of the shoots is thin. For diced seed potatoes, 0.5 to 10,000 parts per million (0.5 to 1 ppm); for uncut diced potatoes, the concentration should be added to 5 to 10 parts per million (5 to 10 ppm). The gibberellin-treated seed potato can be germinated for 6 to 12 days in advance, such as a reddish variety, and germinated for 7 to 10 days after treatment. It takes about 15 days for germination without treatment.

Food Sweeteners

Sweetener is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are natural and some are synthetic. It allows you to enjoy sweet tasting foods without the extra kilojoules from sugar. It can be beneficial for anyone trying to lose weight and control their sugar intake. Sweetener also does not contribute to tooth decay, as they are not broken down to acid by bacteria in dental plaque.


Natural Sweeteners,Xylitol Sweetener,Healthy Sweeteners,Food Sweeteners

SINOCHEM PHARMACEUTICAL CO., LTD , https://www.sinochemnutrition.com