Potato Ji Chengshu No. 1
Main characters: erect plant type, medium number of branches, plant height 50~60cm, stem green, strong growth potential: green leaves, medium hairs, large compound leaves. The leaf margin is spreading, the lateral leaflets are 4 pairs, the arrangement is medium, the inflorescence peduncle is green, the peduncle node is colored, the Corolla is light purple, the petal tip is colorless, the Corolla is large, no double petal, purplish red, the tip is pointed, light purple, medium hairy, etc.; the tuber has a long dormant period and is resistant to storage. Late maturity, growth days of about 120 days; excellent steaming quality; processing quality: dry matter 20.2%, starch 12.2% 16.4%, reducing sugar 0.64%, crude protein 1.3%, vitamin C19.6 mg/100g; plants are more resistant to late blight, tuber disease, black shank disease and ring rot, leaf roll virus disease, mosaic virus disease; generally 667 square meters yield is about 2000kg, high yield can reach more than 3000kg.
Suitable planting area: suitable for planting in one-season planting area in North China, mainly distributed in Weichang County, Hebei Province, below 1200 meters above sea level.
Key points of cultivation techniques: the suitable density of this variety is about 3500 plants per 667m2, which can be obtained by picking flowers and buds.
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New Progress in Potato Genome Project
According to the International Potato Genome sequencing Association (thePotatoGenomeSequencingConsortium,PGSC), the Dutch government will spend 3 million euros (about $3.6 million) to sequence the first potato chromosome and complete the potato genome (840Mb) sequencing in 2010 in cooperation with other national scientific organizations, in order to make a contribution to the future global food supply. PGSC
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Two items of Potato processing
1. The production formula of jam: potato 4kg, sugar 4kg, citric acid 10g, carmine pigment and edible essence in small amounts, sodium benzoate 2Mel 3g. The potatoes are first washed, steamed, peeled and opened to cool, and then beaten into mud with a beater. Then pour the sugar into the sandwich pot, add the right amount of water to boil and dissolve, pour in the mashed potatoes and stir, so that the mashed potatoes and sugar water mix, continue to heat and keep stirring to prevent the pot from paste. When the slurry temperature reaches 107 ℃-110 ℃, the ph is adjusted with citric acid water
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