Technical advantages of Potato cultivation with large ridges and close planting
Potato has been planted in China for more than 400 years, but it is still the small ridge cultivation mode of 65cm, with an average yield of 26000 kg/hm. This planting method results in shallow soil, insufficient soil storage capacity, easy exposure of potato pieces and an increase in abnormal potatoes. At the same time, due to the small ridge distance and large plants, the ridges are silted up, which is not conducive to ventilation, excessive humidity and the formation of field microclimate. It is very easy to cause destructive disease-- the occurrence and epidemic of potato late blight, resulting in a large number of diseased potatoes, or even no production. the main potato producing countries abroad generally adopt the cultivation method of large ridge 80cm-90cm close planting, with an average of 60, 000 kg/hm. Since 1997, we have demonstrated and popularized the mechanized potato large ridge close planting cultivation technique. After several years of technical improvement, this technology has been mature and stable. The yield is more than 20% higher than that of conventional planting.
I. technological innovation
The main contents are as follows: 1. A tillage model with deep loose ploughing as the main body, fishing, wading, intertillage management and mechanical harvesting is established, which not only improves the efficiency, but also saves a lot of manpower and material resources.
2. The traditional planting method has been changed. The ridge distance is 80 cm and the plant distance is 17 cm. After the ridge distance is enlarged, it is beneficial for high-horsepower machinery to work in the field during the whole crop growing period.
Second, the main advantages of technology
The main advantages of this technology are "three high and one low": (1) the degree of standardization is high, because of the large distance between ridges, it is suitable for large machinery operation, which is conducive to cultivation technology, production standardization and operation standardization. (2) High soil moisture, drought and waterlogging resistance, soil moisture conservation and soil moisture conservation. Because the ridge increases the soil storage capacity of the ridge, it makes the ridge resist drought and reduce the erosion of Rain Water. (3) the yield and quality are high, because the ridge can be operated mechanically during the whole production period, which is beneficial to layered soil cultivation and high soil cultivation, avoids the exposure of potato tubers and improves the quality and yield of potato. (4) the disease is low and the disease prevention effect is good. Due to the increase of the distance between the ridges, the ventilation between the ridges is visible, the degree of depression is reduced, the air humidity between the ridges is reduced, the occurrence of diseases such as potato late blight can be effectively reduced, the loss is reduced, and the yield is increased.
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Key points of potato cultivation techniques in large ridge
The technology of potato cultivation in large ridge is to select virus-free seed potato 180kg/ha, adopt 80~90cm large ridge cultivation, deep soiling 30cm, change single layer tuber to multi-layer scattered tuber, mixed application of agricultural fertilizer and chemical fertilizer, chemical control of diseases and insect pests, chemical weeding and artificial weeding. 1. The virus-free seed tuber Kexin 13 or Kexin 18 was selected for seed treatment. 30 - 40 days before sowing, the seed potatoes are taken out of the cellar and stored at a place above 10 DEG C, dormancy is released, and seeds are trapped and germinated. At the same time select disease, rotten potato. 5~ before sowing
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Preparation of potato chips and extruded potato
1. Potato chips (1) production process potato → sorting → cleaning → slices → color protection → dehydration → vacuum frying → deoiling → cooling → sorting → packaging → finished products. (2) key points of production: ① slices and color protection. Because potato is rich in starch and high in solids, the thickness of potato slices should not exceed 2mm. The sliced potato chips will soon have starch overflow on the surface, and browning will occur if they are placed in the air for too long, so they should be immediately put into 98 ℃ of hot water to treat 2min~3min.
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