How to select, retain and store sweet potato seeds

Timely harvest: sweet potato harvest too early, low yield; harvest too late, easy to suffer from freezing, affecting storage. Therefore, it is generally best to start harvesting when the temperature is around 18 ° C, and harvest is completed when the temperature is above 10 ° C (i.e. before the frost period).

II. Selected potato pieces: When harvesting and selecting good sweet potato varieties, we must carefully cut them to avoid trauma. In order to produce more seedlings, strong seedlings and reduce costs, 150~200 grams of tubers should be selected as seeds. The selected potato pieces should be disease-free, waterlogged and have typical characteristics of the variety. Harvest, the best morning cutting seedlings, harvest planing in the morning, afternoon into the cellar.

III. Cellar storage: Store in large house cellar or cellar. Before potato seeds enter cellar, strictly disinfect the old cellar, such as spraying melon cellar disinfection with 50% carbendazim 600 times solution or 5% Ansuojun poison clearing agent 500 times solution. When storing sweet potatoes, each layer of sweet potatoes is evenly sprayed with "sweet potato insurance agent" diluent. The special management measures of sweet potato storage in big house cellar are introduced as follows: in the early stage of storage (15~20 days), sweet potato seeds should be heated for 18~24 hours to make the temperature in cellar reach 35℃~38℃, and kept for four days and nights. After that, open the skylight, remove moisture and cool down, after 18~24 hours, the cellar temperature drops to 15℃; in the middle stage of storage (from 20 days after entering the cellar to the beginning of February of the next year), the temperature is mainly kept and heated to prevent the potato seeds from being damaged by cold, and the cellar temperature should be stable at 12℃~13℃; in the later stage of storage (from the beginning of February to seedling), open the cellar inspection in time to eliminate excess carbon dioxide. The sweet potato stored by the above method has a long preservation time, and the intact rate of sweet potato reaches more than 96%.