MySheen

Successful cultivation of Black Potato in Heilongjiang Province

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, The potatoes people see in life are all yellow or white, and now a kind of black potato has been successfully cultivated in Mudanjiang City, Heilongjiang Province. This kind of potato is dark purple in appearance, oblong in shape and dark purple in flesh. Its starch content is higher than that of ordinary potato, and its taste is higher than that of ordinary potato. Li Hongxing, a senior agronomist at the Mudanjiang vegetable Science Research Institute, said that it took four years for this potato to be successfully cultivated, and after years of cultivation, 0.4 hectares have been cultivated so far. Last autumn, the harvest reached 8500 kilograms, which will be big from this year.

The potatoes people see in life are yellow or white, and now a black potato has been successfully cultivated in Mudanjiang City, Heilongjiang Province. This potato is dark purple in appearance, oblong in shape and dark purple in flesh. Its starch content is higher than ordinary potato, taste than ordinary potato "noodles". Li Hongxing, senior agronomist of Mudanjiang City Vegetable Science Research Institute, said that this kind of potato has been successfully cultivated after 4 years. After years of additional generation cultivation, 0.4 hectares have been cultivated so far. Last autumn, the harvest reached 8500 kg, which can be widely promoted from this year.

According to preliminary analysis by agricultural experts, this potato is black and purple because it contains a lot of anthocyanins, which have anti-aging effects on the human body. The potato has the characteristics of developed main stem, few branches, strong growth potential and strong disease resistance. The yield of 667 square meters reaches 1500 kg, which is about 20% higher than that of ordinary potato varieties. At the same time, due to the improvement of disease resistance of this variety, the dosage of pesticides in production is greatly reduced, which is conducive to the production of pollution-free and pollution-free green food.

 
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