XUE Ban-tong. Screening of New High-quality Edible Sweet Potato Varieties Suitable for Planting in Fuqing City[J]. Fujian Agricultural Science and Technology, 2024, 55(4): 73-78. DOI: 10.13651/j.cnki.fjnykj.2024.04.013
    Citation: XUE Ban-tong. Screening of New High-quality Edible Sweet Potato Varieties Suitable for Planting in Fuqing City[J]. Fujian Agricultural Science and Technology, 2024, 55(4): 73-78. DOI: 10.13651/j.cnki.fjnykj.2024.04.013

    Screening of New High-quality Edible Sweet Potato Varieties Suitable for Planting in Fuqing City

    • In order to screen out the high-quality sweet potato varieties suitable for being planted in Fuqing City, 10 new edible sweet potato varieties with high quality were introduced in 2023, and the local main cultivated variety Guangshu 87 was used as the control for the screening experiments. The results showed that Quanshu 19 had high yield, ranking the first in yield, with the concentrated growth of tubers, a larger number of tubers growing in a single plant, uniform size of tubers, smooth body, and excellent quality of taste. Pushu 12 had high yield, ranking the second in yield, with the concentrated growth of tubers, a larger number of tubers growing in a single plant, larger size of tubers, and higher commercial potato rate, dry matter content and starch content. Longshu 601 had high yield, ranking the third in yield, with the concentrated growth of tubers, a larger number of tubers growing in a single plant, moderate size of tubers, high commercial potato rate and excellent quality of taste. The comprehensive performance of the above three varieties was outstanding, and the demonstration base of them could be further expanded in Fuqing City. Funingzi No. 5 had high yield, with the concentrated growth of tubers, neat tubers, uniform size of tubers, and excellent quality of taste. Although the yield of Pushu 32 and Rongzishu No. 1 was lower than that of the control, the size of tubers was uniform, the tuber body was smooth, the commercial potato rate, dry matter content and starch content were higher, and the edible quality of taste was better. The comprehensive performance of the above three varieties was better, and it was recommended to continue carrying out the field experiments.
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