Japanese black potato

Japanese black potato is a sweet potato treasure introduced by China from Japan in recent years. It is a variety used both for stem tip and root tuber, and its nutrient content is 30%-50% higher than that of Chinese traditional varieties. It is called black potato because of its purple-black skin and purple-red flesh. The variety has many branches at the base and the vine is about one meter long. The leaf color is purple-green, the leaf is large and thick, the leaf heart type, the leaf vein is deep purple, the petiole is longer. The tubers are concentrated, and the tubers are long and uniform in size. The skin of potato is purple and black, and the meat of potato is purple and red. Cooked food is tender and smooth, fragrant and delicious. The taste is excellent. Generally, there are 3-5 tubers per plant, and the weight of single potato is 250-500 grams. The growth of the seedling stage is strong, and the potato type is formed earlier. Strong resistance to disease, disaster and 027 stress. Adapt to a wide range of areas, high and stable yield. Through the three-year experiment and demonstration of Shandong Shan County crop Variety Research Institute, the average yield of spring potato per mu is 3500Mu, and that of summer potato is 2500MUR 3500 kg. The stem of this variety is slender, and only when the main vine and branches are 30 cm long, the tender head is 3-5 cm short, so that the branches are multiple and the stem vines are stout, so as to facilitate early tuber formation and prevent steepness. In the middle and later stage, sweet potato expander or potassium dihydrogen phosphate was sprayed to prolong leaf function and promote joint metabolism, which was beneficial to the formation and accumulation of dry matter of sweet potato.