Potato cultivation

related to field crop production subjects

1. Potato Group No:03 1

2. History and Origin Originate in Andees mountain range of South Africa Maya and Inca nations had introduced potato as an edible food to the world It was introduced to Sri Lanka in 1850 by Samuel Baker who is an Englishman INTRODUCTION 2

3. Potato had been cultivated as large scale cultivation in 1951-1952 at Rahangala research station by department of Agriculture But it was failed due to pest and disease attacks resulted by poor management practices Then it was again cultivated in Sri Lanka in 1959 by SUMLABI potato research center and 1961 by a scientists came from Western Germany After 1970 it has became the major crop n Sri Lanka It was limited to Central hills at that time But it has become a popular crop in areas like Kalpitiya and Jaffna 3

4. Present status and the potential uses 75% of countries of the world cultivate potato. It is in 4 th place of staple foods of peoples 1.Wheat 2.Zea Maize 3.Paddy 4.Potato 4

5. Kingdom: Plantae (unranked ): Asterids Order: Solanales Family: Solanaceae Genus: Solanum Species: Solanum tuberosum CLASSIFICATION 5

6. MORPHOLOGY 6

7. Stem Stem is consisted of stem, runners and tuber. It grows as a single stem for few time and then divided into branches. 1-9 suckers are emerged in one plant. Stem divides into 3 categories based on height of the plant and flowering short(less than 45cm) Moderate (45-60 cm) tall(greater than 60cm 7

8. Bud Mainly two parts Growth of buds is affected by the storage conditions of seed potato. Basel parts are at under the soil and therefore both runners and tubers are developed. 8

9. Leaf Potato has compound leaves. It has prominent mid rib and it is also divided into leaflets. Leaf I important to identify variety 9

10. Flower Flower is an inflorescence axis is first divided into two. White and purple colour petals are closely arranged and made a corolla. 10

11. Tuber This is a modernized stem or an expanded runer . It has uds /eyes same as a general stem. One or more buds may be in one eye. Tubers not only store food as well as act as a planting material. 11

12. Varieties depend on, Shape of the tuber Shape of the eyes Size of the tuber Texture of the peel Potato Varieties 12

13. Features of tubers Shape-round Outer colour -white Inner color-cream Shape of the eyes-deep Sucker- redish purple colour Granola 13

14. Shape-long and oval shape Outer colour -white Inner color-creamy Shape of the eyes-moderate Sucker-purplish green color and fibers are low Isna 14

15. Shape-round and oval shpe Outer colour -white Inner colour -white Shape of the eyes –shallow Sucker- Reddish purple color and equal size fibbers Seetha 15

16. GROWTH STAGES 16

17. Land Preparation Soil is turned upto 30-40 cm depth and make into fine texture MANAGEMENT PRACTICES 17

18. Lime is added when the soil is acidic in first land preparation. 18

19. Making Ridges and Furrows Drains are prepared a spacing between two drains is 60 cm and depth is 20-25 cm. 19

20. Ridges and furrows are prepared in contour lines to reduce soil erosion in steep lands. Lengths of the ridge can be decided based on the location of the field and the easiness of maintenance. 20

21. Selection of planting materials Tubers with 28-55 diameter and free from pest and disease attacks are selected. Therefore planting materials should be bought from a credible place. Confirmation on type of planting material is must when buying. 21

22. Remove the apical bud and keep for two weeks to grow axillary buds if only apical bud is on the seed potato. Removal of bud is done only one time and then those can be used to plant 22

23. Field Planting Selected seed potatoes are put on furrows as suckers are in upward. Then the seed potatoes are covered with soil of the ridges. 23

24. Spacing and seed potato requirement: Interow spacing is 60cm and intrarow spacing is 25 cm and therefore 2-2.5 tones of seed potato are required for one acre (2500kg acre). 24

25. Fertilization Fertilization can be done in two ways. Use of chemical fertilizer and organic fertilizer together is given better results. 25

26. 1)Organic matter Cattle manure (decayed) 0-12 tones/ha Poultry manure 5-6 tones/ha General fertilizer recommendtion 26

27. 2)Chemical fertilizer Typical Application Rates: Nitrogen: 125 – 150 kg / ha Phosphorous: 125 – 150 kg / ha Potassium: 250 – 300 kg / ha 10:10:20 or 7:6:17 Sulphate of Potash are ideal for potatoes Fertilizer should be applied prior to sowing 27

28. Earthing up Earthing up is done 3-4 weeks after planting. Suckers developed in to plants which produce tubers are growing in this period. 28

29. Irrigation Potato can withstand drought condition but adequate amount of irrigation is required for better growth and yield. However limitation of irrigation is required when harvesting. I rrigation should be done to wash away the dew on the leaves 29

30. Weed Control Glyposet is used to destroy weeds at land preparation. Weeding is not commonly practiced in potato cultivation. 30

31. Potato blight – a fungal disease which can affect plants in humid weather Blackleg – a bacterial disease which thrives in wet conditions Gangrene – fungal Common scab – bacterial disease which thrives in soils with high pH Potato mosaic – viral disease spread by aphids Potato Diseases 31

32. Wireworms – can eat into tubers, common after grass, prevented using poison baits Slugs – eat into tubers, high numbers during wet summers, killed using slug pellets Aphids – eat plant and carry viral diseases, controlled using insecticides or ladybirds Potato nematode and eelworms – eat into tubers, controlled by crop rotation Pests in potato cultivation 32

33. Crop is ready to harvest when 80% of leaves become yellowish color. Removing of shoots from the ground level enhance the maturity in up country areas. Tubers are suitable to harvest if peel is not loosen when compress by fingers. Damaged and undamaged tubers are graded after harvesting. POST HARVEST PRACTICES 33

34. Packaging and storage Damaged and diseased tubers are sorted out prior to storage. Potato is stored as layers less than 2 tuber thickness in a dark room with better ventilation. 34

35. Duchesse Lyonaise Pomme anna Boulangere Gratin dauphinoise Baked Fondant Macaire / Croquette Boiled Mashed VALUE ADDED PRODUCTS 35

36. Potato chips Sweets Potato Starch 36

37. N.D.G.A CHINTHAKA UWU/EAG/13/0005 M.M.B.S.SILVA UWU/EAG/13/0035 END.. 37