Mindanao State University

College of Agriculture
Fatima, Generala Santos

Potato Production and Management

Reporters:
Jhoharre N. Espadila
Knervie Jay Kiyugan
Jason Ulo

Potato- it is belongs to Solanaceae family with genus Solanum and species

tuberosum. It is perrenial crop but cultivated as a annual crop .Potato is the
modification of stem part known as tuber (it is an enlarged underground
modified stem produced at the end of a stolon). Stem is herbaceous, round and
angular pubuscent or glabrous, green or purplish. Leaves arise along the stem
in a spiral arrangement. Root is adventitious arising from the base of a sprout.
Basically it is a cool season crop.
The History and Origin of the Potato
The history of the potato has its roots in the windswept Andes Mountains of
South America. It is an austere region plagued by fluctuating temperatures and

poor soil conditions. Yet the tough and durable potato evolved in its thin air
(elevations up to 15,000 feet), climbing ever higher like the people who first
settled the region.
The tough pre-Columbian farmers first discovered and cultivated the potato
some 7,000 years ago. They were impressed by its ruggedness, storage quality
and its nutritional value. Western man did not come in contact with the potato
until as late as 1537 when the Conquistadors tramped through Peru. And it
was even later, about 1570, that the first potato made its way across the
Atlantic to make a start on the continent of Europe. Though the tuber was
productive and hardy, the Spanish put it to very limited use. In the Spanish
Colonies potatoes were considered food for the underclasses; when brought to
the Old World they would be used primarily to feed hospital inmates. It would
take three decades for the potato to spread to the rest of Europe. Even so the
potato was cultivated primarily as a curiosity by amateur botanists. Resistance
was due to ingrained eating habits, the tuber's reputation as a food for the
underprivileged and perhaps most importantly its relationship to poisonous
plants. Europe would wait until the 1780's before the potato gained
prominence anywhere. About 1780 the people of Ireland adopted the rugged
food crop. The primary reason for its acceptance in Ireland was its ability to
produce abundant, nutritious food. Unlike any other major crop, potatoes
contain most of the vitamins needed for sustenance. Perhaps more importantly,
potatoes can provide this sustenance to nearly 10 people on an acre of land.
This would be one of the prime factors causing a population explosion in the
early 1800s. Of course, by the mid-1800's the Irish would become so
dependent upon this crop that its failure would provoke a famine.

Parmentier acquired a miserable and unproductive spot of ground on the

outskirts of Paris. There, he planted 50 acres of potatoes. During the day, he
set a guard over it. This drew considerable attention in the neighborhood. In
the evening the guard was relaxed and the locals came to see what all the fuss
was about. Believing this plant must be valuable, many peasants "acquired"
some of the potatoes from the plot, and soon were growing the root in their own
garden plots. Their resistance was overcome by their curiosity and desire to
better their lot with the obviously valuable new produce. The potato is a
member of the nightshade family and its leaves are, indeed, poisonous. A
potato left too long in the light will begin to turn green. The green skin contains
a substance called solanine which can cause the potato to taste bitter and even
cause illness in humans.
The Qualities and Characteristics of Potatoes
All varieties of potatoes should be heavy and firm, without soft spots,
green color, or sprouting eyes.
Sweet potatoes should have dry-looking, orange and golden-orange skins.
Avoid sweet potatoes with softened ends. This marks the beginning of
spoilage.
Other potatoes should have dry, tight skins, without wrinkles.

Land Preparation
Potato field must be properly labelled with proper surface drianage. Six or
seven ploughings and planking are required to make the soil loose, friable and
porous.

 Take soil sample for detecting the presence of nematodes.

It may be necessary to rip the field.
Irrigate the land if necessary.
Turn up (plough) the soil in the field.
Disc the field.
Draw furrows 90 cm apart anf about 20 cm deep.
Apply fertilizer using tin-and-rope method.
Store the Tubers Immediately before Planting
Store them under the trees or in the stores.
Do not store in total darkness.
Tubers must sprout before planting.
Pest and Disease of Potato
Colorado Potato Beetle (Leptinotarsa decemlineata)
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The Colorado potato beetle, also known as the Colorado beetle, the
ten-striped spearman, the ten-lined potato beetle or the potato bug, is
a major pest of potato crops.

Leafminer fly (Liriomyza huidobrensis)

-

A leaf miner is the larva of an insect that lives in and eats the leaf
tissue of plants. The vast majority of leaf-mining insects are moths
(Lepidoptera), sawflies (Symphyta) and flies (Diptera), though beetles
and wasps also exhibit this behavior.

Cyst nematodes (Globodera pallida)

The soybean cyst nematode, Heterodera glycines, is a plant-parasitic

nematode and a devastating pest of the soybean worldwide. The
nematode infects the roots of soybean, and the female nematode
eventually becomes a cyst.

Disease
Potato black leg- Blackleg disease sometimes develops early in the
growing season soon after the plants emerge. This is referred to as early
blackleg and is characterized by stunted, yellowish foliage that has a stiff,
upright habit. The lower part of the belowground stem of such plants is dark
brown to black in color and extensively decayed. The pith region of the stem is
particularly susceptible to decay and in blackleg-infected plants the decay may
extend upward in the stem far beyond the tissue with externally visible
symptoms. The typical blackening and decay of the lower stem portion is the
origin of the "blackleg" designation for this disease. Young plants affected by
blackleg fail to develop further and typically die.

Fusarium dry rot- is a devastating post-harvest losses (vegetables) disease

affecting both seed potatoes and potatoes for human consumption. Dry rot
causes the skin of the tuber to wrinkle. The rotted areas of the potato may be
brown, grey, or black and the rot creates depressions in the surface of the
tuber. Seed pieces may rot completely before they have the chance to be
planted.
The genus that causes dry rot of potato, Fusarium, is a fungus. Signs of a
pathogenic Fusarium species can be seen on an infected potato, and include
white or pink mycelia (masses of vegetative fungal tissue) and very colorful
spores that can be blue, black, purple, grey, white, yellow, or pink.
Late blight - is a plant disease that mainly attacks potatoes and tomatoes,
although it can sometimes be found on other crops, weeds and ornamentals in

the same botanical family (Solanaceae). Other plants that late blight may infect
include petunia, nightshades, and tomatillos. Late blight was a factor in the
Irish potato famine in the 1850s, during which millions of people in Ireland
starved or were forced to emigrate. Entire potato crops rotted in the field or in
storage because of late blight infection. Late blight is caused by an oomycete
pathogen that survives from one season to the next in infected potato tubers.
This organism is well known for its ability to produce millions of spores from
infected plants under the wet weather conditions that favor the disease. Early
in the season, the disease can be introduced into a field or garden on infected
seed potatoes, from volunteer plants growing from diseased potatoes that were
not harvested last season, from infected potatoes in cull piles (rejected
potatoes), compost piles, or infected tomato transplants brought into the area.

Weed Control
1. Weedicides like linuron or simazine (0.5 kg/ha) applied as pre-emergence
spray are effective. Lasso at 2 litres/ha can also be used.

2. CIP is developing more nutritious, pest- and disease-resistant varieties,

introducing agricultural practices that conserve natural resources, and
implementing participatory market approaches to increase incomes and
promote sustainable development.

Harvesting and Post-harvest Management

The time of harvesting is very important in potato. The development of
tubers continues till the vines die. Potatoes are harvested when desirable
size is obtained with fully ripe vines. Care should be taken to save the
tubers from injury while harvesting.

If harvesting is delayed, it is best to leave the soil dry and irrigate the
field lightly at the time of harvesting.
It is never advisable to harvest tubers in wetland.
The late-sown crop in plains should be harvested latest by April-end to
avoid high temperature and charcoal rot infection in tubers. After
harvesting, tubers should be surface dried and kept in shade in heaps
for 10-15 days.
Varieties of Potato
There are more than 100 varieties of potatoes sold throughout the United
States. Each of these varieties fit into one of seven potato type categories:
russet, red, white, yellow, blue/purple, fingerling and petite.

Russet Potatoes
Appearance: medium to large, oblong or slightly flattened oval,
light to medium russet-brown, netted skin, white to pale yellow
flesh.
Texture: floury,dry; light and fluffy; hearty skin that is chewy
when cooked.
Flavor: mild; earthy; medium sugar content
Preferred uses: baking, frying, mashing, roasted
Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown,
and they are the potato of choice for baking. The delicate flavor and fluffy texture of baked
russets go well with all kinds of toppings, from traditional sour cream and chives to spicy and
bold Mediterranean or Latin flavors.Try cutting into planks or wedges to make hearty ovenroasted fries.

Red Potatoes
Appearance: small to medium; round or slightly oblong;
smooth, thin red skin; white flesh

Texture: waxy, moist and smooth; creamy

Flavor: Subtly sweet; mild medium sugar content
Preferred uses: Roasting, mashing, salads, soups/stews
Because of their waxy texture, the flesh of red potatoes stays firm throughout
the cooking process, whether they are being roasted or cooked in a stew. Their
thin yet vibrant red skin adds appealing color and texture to side dishes and
salads.Reds are frequently used to make tender yet firm potato salad or add
pizazz to soups and stews, as well as being served baked or mashed. Round
reds are often referred to as new potatoes, but the term new technically
refers to any type of potato that is harvested before reaching maturity.
White Potatoes
Appearance: small to medium; round to long shape;
white or tan skin; white flesh
Texture: medium starch; slightly creamy, slightly
dense; thin, delicate skin
Flavor: subtly sweet; mild; low sugar content
Preferred uses: mashing, salads, steaming/boiling,
frying
White potatoes hold their shape well after cooking. Their delicate, thin skins
add just the right amount of texture to a velvety mashed potato dish without
the need for peeling. Grilling whites brings out a more full-bodied flavor. Create
signature potato saladsjust toss cooked white potatoes with dressings and
ingredients borrowed from other salads, e.g., Caesar dressing and grated
Parmesan; or ranch dressing, chopped egg and bacon crumbles.
Yellow Potatoes
Appearance: marble to large size; round or oblong
shape; light tan to golden skin; yellow to golden flesh.
Texture: slightly waxy, velvety, moist

Flavor: subtly sweet; rich; buttery; medium-sugar

content
Preferred uses: grilling, roasting, mashing, salads
Grilling gives yellow potatoes a crispy skin that enhances the dense flesh,
creating a slightly sweet caramelized flavor. The creamy texture and golden
color of yellow potatoes mean you can use less or no butter for lighter, healthier
dishes. The naturally smooth and buttery texture also lends itself well to lighter
versions of baked, roasted or mashed potatoes. Simmer yellow potatoes until
fully cooked, then drain, chill, and gently smash into flat disks. Brown these
in oil or clarified butter and serve as a side or appetizer topped with sour cream
and chives or other garnishes.
Purple/Blue Potatoes
Appearance: small to medium-size; oblong to
fingerling; deep purple, blue or slightly red skin; blue,
purple lavender, pink or white flesh
Texture: moist; firm flesh. Noteall blue and purple
Peruvian varieties have higher starch content and a
floury texture
Flavor: earthy, nutty, low sugar content
Preferred Uses: roasting, grilling, salads, baking
Most blue/purple potatoes have moist, firm flesh that retains its shape while
adding rich, vibrant color and luscious taste to salads. The purple color is
preserved best by microwaving, but steaming and baking are also great ways to
cook blue/purple potatoes. Because of their mild yet distinctly nutty flavor,
blue/purple potatoes naturally complement green salad flavors. Red, White and
BluesCombine blue potatoes with whites and reds in salads or roasted
medleys to make all three colors pop.

Fingerling Potatoes
Appearance: 2-4 inches long; finger-shaped or oblong;
red, orange, purple or white skin; red orange, purple,
yellow or white fleshsometimes streaked with veins of
color.
Texture: waxy, firm, try
Flavor: buttery; nutty; earthy; medium sugar content
Preferred uses: Pan-frying, roasting, salads
Fingerling color and shape are a welcome visual addition to any dish. Panfrying and roasting enhance their robust flavor and showcase their wonderful
nutty or buttery tastes.Consider fingerlings as a change-of-pace foundation for
a unique potato salad. Split fingerlings lengthwise and oven-roast to serve as a
small-plate or side-dish alternative to fries, with a flavor dipping sauce, like
spicy ketchup, romesco, or sriracha mayo.
Petite Potatoes
These small, bite-sized potatoes are actually a
grade standard based upon size (C-size and smaller,
oftentimes referred to as pearls or marble-size). They
are the same skin and flesh color as their larger-sized
cousins, as well as the shape, texture and sugar
content. Their flavor profile is similar but with a more
concentrated flavor to their larger-sized cousins.
Preferred uses: salads, roasting, frying
Petites make a great substitute for pasta, adding nutritional value as well.
Roast a combination of colors for an eye-catching side dish. Their concentrated
flavors and quicker cooking time makes petites a good choice for potato salads.
Simply toss petites in olive oil, rosemary and salt and pepper to make colorful,
delicious and fun roasted potatoes. They save you prep time, because they can
be prepared and served whole, without slicing or chopping.

Storage
Potato being a semi perishable commodity and needs proper storage
facility.

The

potatoes

are

stored

in

pits,diffused

light

storage

rooms,thatched mud wall rooms,etc up to the month of june-july.Potato

are stored at 2.2 to 3.3 degree celsius and 75-80% RH.

Source: http://www.nysipm.cornell.edu/publications/blight/
http://www.key.net/applications/potato-strips
http://www.potatogoodness.com/all-about-potatoes/potato-types/
http://www.madehow.com/Volume-3/Potato-Chip.html#ixzz3luOJbMzd