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Vegetable Crops –PLSC 451/551 Lecture 11, Irish or White Potato

Vegetable Crops –PLSC 451/551 Lecture 11, Irish or White Potato. Instructor: Dr. Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu. Idaho Potato Field – Modern Intensive Production.

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Vegetable Crops –PLSC 451/551 Lecture 11, Irish or White Potato

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  1. Vegetable Crops –PLSC 451/551Lecture 11, Irish or White Potato Instructor: Dr. Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu

  2. Idaho Potato Field – Modern Intensive Production

  3. Organic/ Market Garden Production

  4. Ecuador – Subsistence Production

  5. Potato Taxonomy Dicotyledon Family: Solanaceae Genus and species: Solanum tuberosum gp tuberosum gp andigena Related species: tomato, pepper, tobacco, nightshade

  6. Potato andigena characteristics: Short-day adapted Extremely variable Some high in alkaloids

  7. Potato tuberosum characteristics: Day-neutral Narrow genetic base Market-based variability Low in alkaloids

  8. Potato Domestication Harvested and/or cultivated in the Peruvian Andes 10,000 years ago Spread to most of South America by 1000 AD Imported into Europe by Spanish around 1570 Brought to North America from Europe around 1720 Spread to much of the world by 1800 (Became popular because of ability to survive war)

  9. Potato South AmericanVarieties Derived from several local wild species

  10. Potato North American and World Varieties Derived from European accessions (late 1700s)

  11. Potato Use and importance Ranks as 4th most important food crop (most important of dicots) Dry matter production/unit area exceeds wheat, barley and maize World production is nearly 30 million mt

  12. World Production – Modern Intensive

  13. World Production – Total

  14. Potato Consumer use Industrial countries 30% of production Fresh market boiled, fried and baked products for home and restaurant use

  15. Potato Consumer use Industrial countries 60% of production Processed french fries and other frozen/fried products, potato chips, dehydrated products, canned, starch products, other

  16. Potato Consumer use Developing countries Fresh preparation boiled and fried for home use

  17. Potato Consumer use Developing countries Processed Home-made potato flour products, glass noodles, tunta and chuno

  18. Potato Making chuno and tunta

  19. Potato Adaptation Climate Cool, temperate, moist Equatorial highlands High deserts (irrigated) Winter seasons in hot climates

  20. Potato Propagation Clonal system Seed quality Certification

  21. Potato Production – Stand establishment Seed preparation cut vs whole seed seed treatments chitting

  22. Potato Diseases Fungal Bacterial Viral Potatoes are susceptible to many diseases at all stages of growth and storage, making control an important production consideration

  23. Potato Diseases Fungal Late blight

  24. Potato Diseases Fungal Verticillium wilt

  25. Potato Diseases Fungal Early blight

  26. Potato Diseases Fungal Fusarium dry rot

  27. Potato Diseases Bacterial Ring rot

  28. Potato Diseases Bacterial Soft rot

  29. Potato Diseases Bacterial Common scab

  30. Potato Diseases Viral Leafroll

  31. Potato Diseases Viral Potato Virus Y

  32. Potato Disease control Fungal diseases Fungicides, crop rotation, genetic resistance Bacterial diseases Sanitation, proper healing Viral diseases Vector control, seed certification, genetic resistance

  33. Potato Weed control Hoeing Mechanical cultivation Herbicides

  34. Potato Insects Colorado potato beetle Green peach aphid Wireworm Nematodes

  35. Potato Insect Control Natural predators Physical methods Insecticides

  36. Potato Harvest Maturation Minimizing injury

  37. Potato Postharvest handling and storage Cooling Wound healing

  38. Potato Storage and Quality Maintenance Temperature Humidity Sprout inhibition

  39. Potato Quality Based on: Tuber size distribution Tuber conformation Overall appearance Tuber solids (or specific gravity) Tuber sugar content

  40. Potato Use Suitability Best use based on tuber starch content (specific gravity): 1.060-1.075 Boiling and canning 1.075-1.085 Baking and boiling 1.080-1.095 French frying and baking 1.085-1.100 Chipping and french frying

  41. Potato – Modern Intensive Mechanization Expense

  42. Potato – Modern Intensive Variety Selection Based on end use

  43. Potato – Modern Intensive Seed Management

  44. Potato – Modern Intensive Fertilization Inorganic sources Seasonal applications

  45. Potato – Modern Intensive Pest and weed control Crop rotation Pesticides Green manures Mechanical control

  46. Potato – Modern Intensive Storage – 12 month supply

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