At present, as a seed potato production base farmers or seed potato production professional cooperative farmers, mastering the quality control technology in the production process of seed potatoes is essential for the improvement of seed potato quality, in order to let more farmers friends benefit from potato planting, Gansu The Provincial Seed Administration will introduce you to the technology and precautions for the production and quality control of virus-free seed potatoes:
Potato virus-free seed potato production and expansion system
The technical system for rapid propagation of potato virus-free seed potatoes mainly includes: centralized production of basic bottle seedlings - industrial breeding original stocks - enterprises in the high mountainous areas to expand the original species - enterprises (potato professional cooperatives) high mountainous areas to expand the qualified seed potatoes ( First, second-class seed potato) four-stage seed potato expansion system.
(1) Production of minitubers (original stocks). Minitub production is the process of producing 3-18 grams of non-toxic small potatoes by soilless cultivation using virus-free seedlings. Produced by a seed potato enterprise that has obtained the qualification of basic seed potato production. At present, there are more than 40 enterprises engaged in the production of basic seed potatoes (original stocks, original species), and annual production of more than 1 billion minitubers (original stocks).
(2) Original seed production. The original seed production is mainly produced by the basic seed potato production enterprises in two ways: insect net shed and mountain isolation. In the form of “reward for the awardâ€, the province subsidizes the original seed species needed to produce the original species in the original breeding base, and encourages qualified seed potato producers and potato professional cooperatives to establish the original in the seed potato production area. Production base, order production, and directional supply. At present, the province has built more than 70,000 mu of original production bases and produced more than 130,000 tons of original seeds.
(3) Production of qualified seed potatoes (first and second grade seed potatoes). Qualified seed potatoes are mainly produced in high mountain areas by enterprises that have obtained qualified seed potato production qualifications. At present, there are 60 enterprises and cooperatives that have obtained qualified seed potato production and operation qualifications, with a production area of ​​more than 1.1 million mu and more than 1.6 million tons of detoxified seed potatoes.
Potato seed potato quality control considerations
First, quality control before planting
1. Select the planting area
Appropriate planting area is the basic condition for quality control of seed potato: high altitude, low accumulated temperature, short frost-free period, long sunshine duration during growing period, large temperature difference between day and night, and mild occurrence of pests and diseases.
2. Land selection
Choose loose sandy loam soil, high organic matter content, not easy to accumulate water, no potato or Solanaceae crops have been planted for at least 3 years, convenient transportation, far away from commercial potato planting plots, normal foggy days, soil pH 6~7, No herbicides have been used before.
Second, quality control during planting
1. Seed potato treatment
Place the seed potato at 10-15 ° C and keep it in the dark condition, germination for 20 to 30 days, and then sown when the bud is 2 to 3 cm long. This method can produce more stems, greatly increase the rate of potato production, and can effectively Control the rate of large potatoes.
When cutting, remove the diseased potato, mixed potato, and internal color-changing potato block. The knife is disinfected with 70% alcohol immediately after contact with the diseased potato. After cutting, the seeds are mixed with metalaxyl, mancozeb, thiophanate, carbendazim, or dry land, and the dosage is 0.1% of the amount of seed potato. Sowing immediately after cutting, stacking and mixing ash.
Seeding
Sowing date: Appropriate late sowing, 10 to 15 days later than the normal sowing date, so that the seed potatoes produced are relatively young and have high physiological activity and potential for increasing yield.
Fertilization: Control the use of nitrogen fertilizer, reduce the rate of large potato, reduce the broken skin and damage during harvest, and thus reduce the loss of water and rot during storage. For plots with a pH greater than 7, acid fertilizers such as ammonium sulfate and nitric acid should be applied. Ammonium or the like, or improved with gypsum, sulfur, or the like.
Isolation: Different levels of seed potatoes are planted separately, and there should be a separation zone between high-generation seed potatoes and low-generation seed potatoes.
Density: Properly densely planted, with a density of 4500-6000 plants/667m2 to control the size of the tubers.
Third, the quality control of the growing season
Strictly go to the inferior
In the sapling stage, the first time, the mosaic, the inferior plant, and the weak plant were removed. In the first flowering stage, the second time, the first operation was repeated, and the leaf curl virus strain was mainly removed during this period.
2. Prevent mites from occurring
At the time of sowing, 15% iron-killing 15kg/hm2 was applied, and the insecticide was sprayed once every 7 days from the sapling stage until the plant completely died, preventing the occurrence of aphids and controlling the spread of the virus.
3. Field control of field storage diseases
At least 2 times of the systemic fungicide, Phytophthora, is sprayed in the growing season, the first time in the initial flowering stage, and the second time in the late flowering stage, not only can prevent late blight, but also improve the disease resistance of the tuber and reduce the storage disease. It is dry rot and soft rot.
4. Field testing
Original stock: In the greenhouse or net shed, 30-40 days after the end of the tissue culture seedlings, all the plants should be visually inspected under the same production environment conditions. The non-normal plants or organ tissues that cannot be diagnosed by visual inspection should be collected immediately for laboratory. test.
Original species, first-class species and second-class species: using visual inspection, seed potatoes are randomly selected at least 5 to 10 points per batch, 100 strains per point, and non-normal plants or organ tissues that cannot be diagnosed by visual inspection should be collected immediately for laboratory. test.
The entire field inspection process is required to be completed within 40 days. The first inspection was in the bud period to the full bloom period. The second inspection was carried out about 30 days before the harvest. When any of the first inspection indicators exceeded 5 times the allowable rate, the inspection was stopped and the potato was not used as a seed potato. The first inspection of any one indicator exceeds the allowable rate within 5 times, the ratio can be reduced by the grower pulling out the diseased plants and the mixed strain, and the second inspection is the final field inspection result.
5. Killing
In the late growth stage and the end of the tuber expansion period, the killing of cockroaches can cause the field pests and diseases to lose their host, the tuber is protected from pathogenic bacteria, reduce the amount of virus, and can accelerate the plugging of tuber epidermis, reduce skin breakage and improve the quality of seed potatoes. The method of killing is to overwhelm the plant, seal the soil cracks, and then spray the desiccant without trace of 3000ml/hm2.
6. Harvest
Harvesting begins 15 days after the plant is completely dead, reducing the occurrence of peeling and rot. The first is to choose sunny weather and dry soil to harvest, to minimize the damage rate of tubers. Second, the harvest should be thorough and clean, avoiding a large amount of potato chips left in the soil, and harvesting mechanical or animal power should be re-recovered to ensure that the harvest is clean and thorough. Third, after harvesting, the potato pieces are dried on the spot for 2-4 hours, and part of the water is released to make the potato skin dry, so as to reduce the incidence in storage. The fourth is to avoid rain during the harvesting, transportation and pre-storage process to prevent mildew. Fifth, the seed potatoes of different varieties and different grades should be harvested separately, and the single storage should be placed separately to prevent mixing. Sixth, in the process of harvesting, transportation and storage of potato chips, it is necessary to minimize the number of transports and avoid mechanical damage to reduce tuber loss and pathogen infection.
Fourth, quality management during storage
Inbound
One is clear. One month before storage, the debris and garbage in the sputum should be thoroughly cleaned; the second is to make moisture. Water can be poured before entering the raft, the relative humidity is controlled between 85-95%; the third is ventilation. 10-15 days before entering the sputum, the doors, windows and vents of the storage rafts should all be opened and fully ventilated; the fourth is disinfection. 2 weeks before storage, the inside of the crucible should be disinfected, and the sputum wall should be evenly sprayed with toxic mycelium, carbendazim, chlorothalonil, anti-virus cockroach, and metalaxyl manganese, and the ground should be sprayed with lime water, then open the door. Vent the ventilator for more than 2 days and store the potato tubers.
2. Storage
Cooling: After the seed potato is put into storage, quickly reduce the temperature of the heap to 10~12 °C, maintain the relative humidity of 90%, provide sufficient oxygen, maintain this condition for 10 to 14 days, and make the wound heal quickly, which can reduce the dry rot. occur.
Maintain constant temperature: gradually reduce the temperature of the heap to 3~4 °C, and keep it for a long time. The dry rot bacteria start to move above 4.5 °C. Below 2.5 °C, the physiological activity of the seed potato will be reduced.
Warming: 15 to 20 days before leaving the warehouse, gradually increase the temperature to 10 ~ 12 ° C to break the seed potato dormancy.
3. Out of the library
The main goal is to control the appearance quality of the seed potatoes, and to concentrate the deep burying of the rotten potatoes.
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