What is the average yield of sweet potato 25 per mu? 6000 jin of spring potato and 3500 jin of summer potato

Sweet potato 25 is planted about 3300 plants per mu, and the average yield per mu is about 6000 jin, while that of summer potato is about 3500-4000 plants per mu, and the average yield per mu is about 3500 jin. At present, sweet potato 25 has been planted in Shandong, Henan, Hebei and Liaoning and other areas.

First, introduction of Yanshu 25

1. Yanshu 25 was selected by Yantai Academy of Agricultural Sciences through hybrid technology. It passed the national identification and Shandong Province approval in March 2012. Yanshu 25 is a new edible variety with high quality, high yield and good disease resistance. Yanshu 25 won the second place in fresh potato yield and taste in the whole sweet potato edible quality group competition in 2011.

2. Sweet potato 25 belongs to fresh-eating sweet potato. The sweet potato of this variety has good sprouting ability, long stem and many branches.

3. It tastes fragrant and waxy with high sweetness, so it is best to make baked potatoes with low fiber content and rich in carotene and vitamin C.

4. Good resistance, resistance to root rot and black spot, medium resistance to potato blast, medium resistance to vine cutting, medium resistance to stem nematode.

5. Through the national northern regional experiment, 3300 sweet potato plants are planted in 25 mu in spring, and the yield per mu can reach about 6000 jin, while in summer, there are 3500-4000 plants per mu, with an average yield of about 3500 jin per mu.

6. At present, it has been planted and popularized in Shandong, Henan, Hebei, Liaoning and other provinces.

II. Classification of sweet potato varieties

The format of diversification and specialization of sweet potato varieties has been initially formed. according to the use of sweet potato products, it can be divided into: baking type, fresh food type, processing type, health care type, leaf type and so on.

1. Barbecued varieties

Sushu 8, Red Banana, virus-free Beijing 553, Yi 138, Jingcha, Xinong 431, Hebei Zaohong, Yanshu 18, Jishu 22, Longshu 9, Huangshu, Xushu 55-2, Xushu 55-1, etc.

2. Fresh-eating varieties

Jishu 6mur8, Jishu 4, Yushu 10, Jishu 22, Zhe 1257 (Jinyu), Sushu 8, Xinxiang, Xianghuang 1, Xu 55-1, 36-1, L87, 55-7, etc.

3. High starch processing varieties

Shangshu 19, Xushu 24 (Xu 9912), Jishu 21, Jishu 98, virus-free Xushu 18, Xinnong 1, Jingshu 2, Qinshu 1, Fushu 6, Xushu 25, Xu 18,190, five-color potato, Yu 306 and so on.

4. Health care varieties

Jing6, Yamagawa Purple, Ji 37, American Black, American Black Star 2, Japanese Kawakawa, Hebei 351, Longshu 3, Qiazi, Xu Zi 2, Huaxin King, USA 9408, etc.

5. Stem and leaf vegetable varieties

Yushu 1, Shu 830, Fushu 7-6, Yushu King, etc.

Introduction of common planting varieties

1. Sushu No. 8 (Huangpi)

The main results are as follows: (1) one of the new sweet potato varieties is bred by Hongpi Sushu No. 8, which has the characteristics of "extra high yield, extra early maturity and special disease resistance".

(2) its vine stem is short and its length is about 70-80cm. The fruit grows together, the color is yellow and yellowish brown.

(3) the average yield of spring potato is 15000 jin per mu, summer potato is more than 7000 jin per mu, sugar content is 13.4%, drying rate is 23%, smooth skin is good, and it can be used as cooked food or eaten raw.

2. Virus-free Beijing 553

The main results are as follows: (1) the fruiting time of this kind of sweet potato is early and fast, the top is purple, the leaves are green, and the rhizome is stout green with purple.

(2) the vine length is 2.53m, the branches are more potato-shaped and the epidermis is yellow and flesh is apricot yellow.

(3) good sprouting and high survival rate, fresh potato yield per mu 6000 jin, cutting dry rate 25%.

(4) drought-tolerant and fertilizer-tolerant, very resistant to black spot and stem nematode disease.

(5) both raw and cooked food can be cooked, and steaming and roasting is also very good. It is often used to process preserved potatoes.