Introduction of famous and high-quality varieties of sweet potato

Which variety of sweet potato to choose depends on the market demand and what it is used for, and at the same time, the local cultivation ecological conditions, especially soil diseases, should be considered. According to the test, after detoxification, the yield can be increased by 20% and 30%, and its appearance and merchandise have been improved. Therefore, the selection of virus-free sweet potato varieties is the prerequisite for high yield of sweet potato. The overall goal is to select virus-free sweet potato varieties with disaster resistance, disease resistance, high quality, high yield and high efficiency. According to the national sweet potato regional test and many years of production practice, all kinds of excellent sweet potato varieties are introduced as follows for reference.

I. Potato for starch processing (or sliced sun-dried as industrial raw material)

The varieties suitable for starch processing should be selected with high starch content and higher starch yield than that of Xushu 18. In the disease-free and multi-disease (root rot, stem nematode disease) area, Shangshu 19 Yushu 12, 13 and Jishu 15 (short vine, drought resistance, high resistance to root rot and black spot, more resistant to stem nematode disease) were selected in high-yield and multi-disease resistant varieties Shangshu 12, 13 and Jishu 15. High starch and saccharification resistant varieties Shang 0110-3, Pingshu 3 and high starch Yushu 7, Luo 96-6 and Meiying 1 were selected in spring potato areas without root rot disease. Starch processing varieties such as virus-free Xushu 18 and Jishu 98 (high yield, high starch and good quality) can be selected in the area of heavy root rot.

1. Shangshu 19 (a high-yielding and multi-resistant starch variety identified by the state)

Advantages: high yield, high resistance to root rot. The starch content is slightly higher than that of Xu 18, which can reach 20-22%. The yield of dried potato and starch in the northern region of China is more than 10% higher than that of Xushu 18 and Xuan line 77-6, ranking first. Spring potato high-yield fields yield more than 3500 kg of fresh potato per mu and about 700kg of starch per mu. Advantages: high yield, high resistance to root rot, resistance to stem nematode disease, drought resistance, waterlogging resistance, excellent comprehensive characters, short vines and excellent sprouting.

2. Yushu 12 (a variety with high yield and multi-resistance to starch)

Advantages: high yield, waterlogging resistance, resistance to root rot, resistance to stem nematode disease, high viscosity of starch, strong strength of added vermicelli. The yield of fresh potato and starch is high, which is about 20% higher than that of Xushu 18, and the starch rate is about 20%, which is equivalent to Xushu 18. National test results: the average yield of fresh potato is 18.6% higher than that of Xushu 18, and the average yield is 17.1% higher than that of Xushu 18. It was approved by the state in 2002.

3. Yushu 13 (a variety with multi-resistance and high starch yield)

Advantages: high resistance to root rot, resistance to stem nematode disease, drought resistance, short vine, starch rate 21.9% close to Xushu 18, national test results show that the average yield of fresh potato is 13.9% higher than that of Xushu 18, and the average yield of dried potato is 12.2% higher than that of Xushu 18, which has been approved by the state in 2002. The yield of spring potato per mu can reach more than 3500 kg.

4. Pingshu 3 (special variety with saccharification resistance and high starch yield)

Advantages: high yield, high starch, anti-saccharification. The output of dried potato and starch in the provincial trial increased by 16.2% and 18.1% respectively compared with Xushu 18 Xuan 77Lv 6, and the average drying rate was 31.8%, 2.5 percentage points higher than Xushu 18. The rate of crude starch was 22.66%. Characteristics: green top leaves, heart-shaped leaves, purple veins, yellow-white potato skin, white potato meat, light taste of cooked food before and after storage, little change in dry noodles, slow saccharification rate, its characteristics are especially suitable for long-term starch processing, and the potato skin is yellow and white. it is easy to be different from other varieties when processing and purchasing fresh potatoes. Disadvantages: not resistant to disease. It is suitable for planting in disease-free starch processing areas.

5. Xushu 18 (national test standard variety)

It was selected by the Institute of Agricultural Sciences in Xuzhou, Jiangsu Province by sexual hybridization. Advantages: good comprehensive shape, stable yield, high resistance to root rot, drought resistance and barren resistance. Stems and leaves green, cordate-toothed or shallowly notched. The leaf vein is purple, the stem is green with purple, the potato skin is purplish red, the meat color is white, the cutting and drying rate is about 30%, the starch rate is about 20%, the taste is good, and the yield is 20% more than that of ordinary Xushu 18. It is suitable for planting in heavy root rot and starch processing areas. Disadvantages: not resistant to stem nematode, black spot, stem nematode disease areas pay attention to the selection of healthy potato seedlings and 50% phoxim 1000-1500 times liquid root irrigation.

6. Yushu No. 7 (special starch variety approved by the State)

Advantages: the starch rate is high, the average starch rate is as high as 22.61%, the starch rate of spring potato is about 24%, which is 3% higher than that of Xushu 18, sprouting, good storability, strong growth potential, barren resistance, drought resistance and wide adaptability. The yield of dried potato and starch increased by 17.8% and 22.8% respectively compared with Xushu 18. Moderately resistant to stem nematode and black spot, the yield per mu of spring potato is more than 3000 kg and that of summer potato is more than 2000 kg. Disadvantages: not resistant to root rot.

7. Meiying No. 1 (high starch variety)

Advantages: high starch rate (26.07% and 24.8% in two years determined by Provincial Academy of Agricultural Sciences) drought resistance, moderate resistance to stem nematode disease, no resistance to root rot, high yield of spring potato. The starch yield of spring potato is about 20% higher than that of Xushu 18, and the yield of fresh potato per mu in spring potato high-yield field is about 3000 kg. According to Hubei, Hunan, Shaanxi, Sichuan, Yunnan and other provinces showed high starch, high yield. Cooked food tastes sweet. Through the provincial regional test, it is considered that this variety is suitable to be planted in the spring potato starch processing area without root rot disease.

2. Edible, food processing or commodity potatoes

The edible varieties should choose the varieties with yellow to orange-red meat color, smooth potato skin, good color, early tuber formation, early listing, high commercial potato rate, high yield of fresh potato, high content of soluble sugar, carotene, vitamin C and protein. The main results are as follows: (1) for baking and eating, high-quality commercial potatoes are selected: Xu 34, Shang 019-3 (high sugar, high carotene, good taste), Lushu 8 (potato skin is reddish, flesh color apricot yellow, taste better than Beijing 553, high yield, its dry rate is 5% higher, resistant to root rot, black spot), Beijing 553, Yizi 138, Jishu 4, etc. (2) early listing, selection of early maturing and high yield variety Xushu 23 (national identified variety, high yield, red peel, orange heart, Gaogan), Shangshu 85 (Shang958-5 national identified variety high yield, early maturing and early market, red skin red meat, disease resistance), Sushu 8 and Anping 1, also known as Huangpisu 8 (3) high yield, high quality special purpose, edible purple potato, select Jishu 18 and Guangzi 1 (Guang 104, skin purple, fleshy purple). Taste good) and Qunzi 1.

1. High quality red meat variety: Xu 34. Advantages: good taste, fine, greasy, sweet, fresh potato contains soluble sugar 3. 09%, vitamin C19.39 mg/100g, carotene 3.93 mg/100g. The quality of baked and processed preserved potatoes is good. Features: the aboveground parts are green, the leaves are heart-shaped, the leaves are wrinkled, the stems and leaves are crisp and tender, the potato pieces are spindle-shaped, the smooth appearance is good, the potato skin is ochre red and the potato meat is orange-red. The tuber is concentrated, the tuber is large and concentrated, and the yield of summer potato is about 2000 kg per mu, resistant to root rot and stem nematode disease.

2. Virus-free variety: Beijing 553. After removing the virus disease, the yield increased by more than 40%. The sprouting ability and growth potential were obviously improved, with yellow potato skin and apricot yellow potato meat. Advantages: soft and sweet taste, resistance to stem nematode disease. The yield is relatively high, the yield of spring potato is about 4000 kg per mu and that of summer potato is more than 3000 kg per mu. Disadvantages: not resistant to root rot.

3. High yield and early maturity: Anping 1 (Huangpisu 8). Advantages: high yield, early maturity, red meat, smooth yellow skin, good merchandise. The yield of fresh potato was slightly higher than that of Sushu 8, more than 35% higher than that of Xushu 18, and the average dry rate was 23.3%. The growth of spring potato reached more than 2500 kg / mu in 3 months and went on the market in the middle of August with high price and good benefit, with an income of 1500-2000 yuan per mu. Disadvantages: not resistant to root rot, general taste.

4. Sushu No. 8. Advantages: early maturity, high yield, provincial trial fresh potato yield first, more than 30% higher than Xushu 18, spring potato yield more than 4000 kg per mu, summer potato more than 3000 kg, good early maturity, resistance to stem nematode and black spot. Features: short vine, semi-erect type, parietal leaf green, leaf vein green, leaf shape engraved, stem green, branched. Potato skin is red and potato meat is orange. The average dry rate is 21.8% and the taste is average. Disadvantages: average taste, not resistant to root rot.

5. Purple potato variety: Jishu 18. Advantages: high yield, high quality, disease resistance, short vine. The yield of fresh potato is high and the tuber is neat. The average yield of spring potato is 2500m3 kg per mu, which is more than double that of Shanchuanzi. The yield is about 10% higher than that of Xushu 18. The quality of ⑶ is excellent. Purple potato skin, summer potato meat color purple (spring potato meat lilac), potato-shaped long spinning, smooth, commodity rate as high as 90%, spring potato drying rate of about 33%, summer potato about 28%, meat is sweet and waxy. Fresh food health care, but also can process natural anthocyanins. Resistant to root rot, more resistant to stem nematode disease. Disadvantages: poor resistance to black spot, pay attention to the use of carbendazim to prevent the disease.

6. Purple potato variety: Qunzi 1. Advantages: high yield, high quality, good appearance, disease resistance, black purple potato skin, purple potato meat, sweet taste, noodle, fine. The yield of fresh potato is close to that of Xushu 18, which is 1.57 times higher than that of Japanese Yamagawa purple, and its dry rate is 30.0% close to that of Xushu 18 (29.9%). Its shade tolerance and fertilizer tolerance are obviously better than Shanchuan purple. Features: top leaf color, leaf color are green with brown, leaf palm shape, leaf vein color, stem color are purple, short vine. Initial identification: resistance to stem nematode disease, moderate resistance to black spot, resistance to root rot was not identified.