Cultivars of potatoes for processing

UDC 635.21
https://doi.org/10.25630/PAV.2020.74.19.007

Serderov V.K., Khanbabaev T.G., Serderova D.V.

Along with the correct organization of storage base, for the effective use of potatoes, its processing is of great importance. The dry matter content is one of the indicators of the quality of potato cultivars suitability for processing. The article summarizes the results of assessment of the yield of potato cultivars in the climatic conditions of the highlands of the Republic of Dagestan and the content of dry matter in tubers as a criterion for the suitability of cultivars for processing into potato products. The research was carried out in the reference point Kurakhsky, MO Kurakhsky district of the Republic of Dagestan, located at an altitude of 2000-2200 m above sea level in 2017 and 2018. Control-zoned in the Republic of mid-early cultivar Volzhanin. Planting scheme is 70 × 30 cm, repeat-four times. The soil is mountain brown medium loamy. Humus content is 2.91-3.01%. Soil nutrients are provided to an average extent: hydrolyzed nitrogen 2.2-3.5 mg, mobile phosphorus 4-6 mg and exchange potassium 12.5-16.5 mg per 100 g. The weather conditions of the growing season were favourable for potato growing. The average air temperature during planting (May) was 11-12 °C, and during the growing season the summer months was 14-16 °C. Experimental plots are located in the arid zone, as precipitation during the growing season (on average 60-80 mm per month) is not sufficient for the growth and development of potatoes. During the growing season, five furrow irrigation was carried out at the rate of 50 l per m2 (500 m3/ha). In terms of yield (31.4–38.7 t/ha) in comparison with the control, the following cultivars were distinguished: Impala, Irbitsky, Zhukovsky ranniy, Manifest, Matushka, Nevsky, Primobella, Rosara, Silvana, Spiridon and Udacha. According to the dry matter content (25.8–29.1%) in comparison with the control, the following cultivars were distinguished: Alena, Nart, Gioconda, Matushka, Rossi, Vector, Primobella, Impala and Desire.

Key words: potato, climatic conditions, yield, dry matter, processing.

Serderov V.K., Cand. Sci. (Agr.), associate professor, head of laboratory of potato and vegetable growing, Federal Agrarian Scientific Centre of Republic of Dagestan. Phone: +7 (928) 524-22-13. E-mail: serderov55@mail.ru

Khanbabaev T.G., Cand. Sci. (Econ.), associate professor, by the department of regional economy of agrarian industrial complex, Federal Agrarian Scientific Centre of Republic of Dagestan. Phone: +7 (928) 581-56-60. E-mail: econ.dagniish@mail.ru

Serderovа D.V., junior research fellow, laboratory of potato and vegetable-growing, Federal Agrarian Scientific Centre of Republic of Dagestan. Phone: +7 (919) 441-21-83. E-mail: niva1956@mail.ru

  1. Anisimov B.V., Elanskij S.N., Zejruk B.N. et al. Cultivars of potato, grown in Russia. Мoscow. Agrospas. 2013. 144 p. (In Russ.).
  2. Ganzin G.А., Маkuninа N.P. Methodology of determination of starch and dry matter by a gravimetric method. Moscow. 1977. 76 p. (In Russ.).
  3. Korchunov А.V., Filippova G.I., Gaitova N.А., Mitiushkin А.V., Kutovenko L.N. Management by maintenance of starch in the potato. Agrarian herald of Ural. 2011. No 2 (81). Pp. 47–50. (In Russ.).
  4. Makhan’ko V.L., Kozlov L.N., Nezakonova О.B. Cultivars features of potato and their use in cookery and processing industry. Agriculture and plant protection. 2013. No3. Pp. 62–64. (In Russ.).
  5. Methodology of researches on potato crop of NIIKKH. Мoscow. Agropromizdat. 1967. 114 p. (In Russ.).
  6. Pshechenkov K.А., Davydenkova О.N., Sedova V.I., Маltsev S.V. Methodical pointing as evaluated by the sorts of potato on fitness to processing and storage. Мoscow. 2008. 122 p. (In Russ.).

PDF (Rus)

For citing: Serderov V.K., Khanbabaev T.G., Serderova D.V. Cultivars of potatoes for processing. Potato and Vegetables. 2020. No1. Pp. 24-26 (In Russ.). https://doi.org/10.25630/PAV.2020.74.19.007

This entry was posted in Potato growing and tagged , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *