Production Technology of aa Potato

I. conditions of origin

1. Environmental conditions: the atmosphere, soil and other conditions of the green food production base are monitored by the environmental monitoring department designated by the provincial green food management department and meet the environmental standards of the green food producing area.

2. Soil conditions: select light loam or sandy soil with deep soil layer, loose structure and good drainage, and the PH value is 5.6-7.0. It is appropriate to flood the hills in Hirakawa, and avoid low-lying plots. Choose wheat and bean stubble to turn the soil in autumn, pay special attention to avoid the plots that used too long residual pesticides last year, and should not be continuous cropping or rotation with eggplant and fruit crops.

3. Growth conditions: potato needs frost-free period of 85-105 days, annual ≥ of 10 ℃, annual precipitation of 450~550mm.

II. Variety selection

The potato varieties with special, high quality and strong stress resistance that meet the needs of production, processing and market are selected and popularized according to the ecological environment conditions. Heilongjiang Province mainly selects special varieties for starch processing, such as Neishu 7 and Kexin 12 and so on. Require seed purity of more than 95%, disease-free potato.

Third, seed potato treatment

1. Accelerating germination and drying seeds: get out of the cellar about 20 days before sowing, put it under the condition of 15: 20 ℃ scattered light to accelerate germination, wait for most of the potato pieces to sprout, and then put them in the sun to make the buds green or dark purple, and get rid of diseased, rotten and frozen potatoes.

2, cut into pieces: cut into two-corner pieces, the weight is about 20 to 25 grams, when cutting to eliminate sick rotten potato pieces. It is found that the rotten and diseased potatoes soak the knife with 5% Laisol, then rinse it with clean water before using it.

4. Soil preparation, sowing and fertilization

1, soil preparation: turn the ground in autumn, turn deep 18~22cm, after turning with a heavy rake or light rake with a strip of rake, flatten the ground and rake fine. Ridging is carried out conditionally in autumn or spring.

2. Sowing: (1) sowing date: it is suitable for the local temperature to pass steadily through 10 ℃. Generally in the early and middle of May, (2) sowing methods: ridge sowing, manual sowing or mechanical sowing, sowing deep 5~8cm, sowing deep and shallow soil, covering soil thickness about 5cm; (3) sowing density: 60, 000 early-maturing varieties, 50-55000 medium-maturing varieties, 45-50 000 late-maturing varieties. High starch varieties are generally late-maturing varieties. Ridge distance 65~70cm, plant distance 22~26cm.

3. Fertilization: 1kg / mu of biological potash fertilizer recommended for green food production and 20kg / mu of special organic compound fertilizer. The use of chemical synthetic fertilizers is prohibited.

V. Field management

1. Sowing land: after sowing, the grass will germinate and enter the field, so as to achieve the effect of killing grass and increasing temperature.

2. Shovel: carry out three shovels and three times, and after flowering, pull up the weeds in the field. The degraded and diseased plants should be pulled out in time during the growth period.

3. Topdressing: the biological preparation of sunflower foliar fertilizer was sprayed twice at bud stage and flowering stage, 150 grams per hectare, 50 jin of water, and mixed spray. Spray again every 15 days.

4. Disease prevention: prevention and control of late blight at bud stage. The central diseased plant should be removed in time and sprayed with 500 × 700 times of Baidefu 70% wettable powder, once every 7 to 10 days. The last one is decided by the end of 20 days before harvest.

5. Pest control: control Coccinella septempunctata at seedling stage, spray with efficient BT insecticide 25g / mu and 50kg / mu of water, 2000 times.

VI. Harvest

1. Harvest time: in the first and middle of September, choose sunny weather for harvest.

2. Harvest method: mechanical harvest or manual harvest. AA grade green food potatoes should be harvested, stored and processed separately.

3. The seeds of AA green food potato should be harvested and stored separately, and should not be mixed.

7. Storage

1. The cellar should be dug about 8 feet deep, which is deeper than the frozen layer.

2. The pit temperature is controlled at 1-4 ℃ and the humidity is controlled at 85-95%.

3. Check the temperature and humidity of the cellar frequently. By opening and closing the cellar door for ventilation, the ground fire dragon and other methods were used to regulate the temperature in the pit to maintain the normal metabolic activity of seed potato.