Sweet Potato Variety-Xinpu Liu
Approval No.: Yue Shen Shu 2006003
Breeding unit: Puning City Agricultural Science Research Institute
Variety source: Pushu 6/Pushu 17-1
Characteristics: late maturity type varieties. Plant type semi-erect, vine length medium, top leaf color green leaf edge purple, leaf heart with teeth, vein light green, stem light purple, tuber concentration, tuber number per plant is medium, potato shape long spinning, potato skin khaki, potato flesh yellow, good appearance, excellent germination, storage resistance. The dry matter rate was 27%, taste score 75.3, starch rate 16.55%. Resistance to potato blast was medium in laboratory and field. Drought tolerance is poor.
Yield performance: in the provincial trial in 2004, the average yield per mu of fresh potato was 2470 kg, which was 0.88% lower than that of the control variety Guangshu 128, and the yield reduction was not significant; the average yield per mu of dry potato was 663.1 kg, and the yield increase was 13.25%, which was extremely significant. In 2005, fresh potato yield was 2547 kg/mu, yield decreased by 7.54%, yield decreased significantly, dry potato yield was 695.1 kg/mu, yield increased by 7.04%.
The main points of cultivation techniques are as follows: (1) The ridge should be high during planting to facilitate the elongation of potato pieces;(2) The late stage of autumn potato planting should not be too dry, and irrigation should be carried out one dry and one wet after the beginning of winter to protect the stems and leaves and promote the expansion of potato pieces;(3) The harvest should be postponed appropriately.
The provincial evaluation committee approved the opinion: Xinpu Liu is a late-maturing sweet potato variety, with high dry potato yield, good potato appearance, excellent germination, storage resistance, moderate potato blast resistance and poor drought tolerance. It is suitable for planting autumn and winter potatoes in all parts of our province. It conforms to the crop variety examination and approval standard of Guangdong Province and passes the examination and approval.
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Processing of sweet potato milk fermented beverage
1. Technological process: preparation of sweet potato juice-inoculation fermentation-blending, homogenization-bottling, sterilization. 2. Preparation of ① sweet potato juice: wash and peel the fresh sweet potato, cut it into small pieces, steam boil it for 20 minutes, stir it with a crusher, add twice the water to the colloid and homogenize for 5 minutes, adjust the pH value to 6.5 with sodium carbonate solution, put it in a sterile container while hot, and cool to 40 degrees Celsius. ② inoculation fermentation: 5% mixed strains (Lactobacillus bulgaricus: Streptococcus thermophilus at 1:1
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Sweet Potato Variety-Xiangshu 18
This variety was selected by Hunan crop Research Institute. It was approved by Hunan Province in 2007 (variety approval number: XPD014-2007), which is suitable for planting in Hunan Province. Characteristics: medium vine type, top leaf light green, leaf green, leaf vein green with light purple, leaf deep re-engraved, stem green, 10 branches per plant; tuber early, neatly concentrated, four or five tubers per plant, tuber spinning shape, red potato skin, yellowish-white potato meat, high commodity rate; good sprouting ability, strong stem and leaf regeneration ability, fertilizer and water tolerance
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