related to field crop production subjects

1. Group No:03
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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
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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
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4.  Present status and the potential uses
75% of countries of the world cultivate potato. It
is in 4th place of staple foods of peoples
1.Wheat
2.Zea Maize
3.Paddy
4.Potato
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5. 
Kingdom: Plantae

(unranked): Asterids

Order: Solanales

Family: Solanaceae

Genus: Solanum

Species: Solanum tuberosum
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6. 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
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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.
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9. Leaf
 Potato has compound leaves.
 It has prominent mid rib and it is also divided
into leaflets.
 Leaf I important to identify variety
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10. Flower
 Flower is an inflorescence axis is first divided
into two.
 White and purple colour petals are closely
arranged and made a corolla.
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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.
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12.  Varieties depend on,
 Shape of the tuber
 Shape of the eyes
 Size of the tuber
 Texture of the peel
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13.  Features of tubers
 Shape-round
 Outer colour-white
 Inner color-cream
 Shape of the eyes-deep
 Sucker-redish purple colour
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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
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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
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16. 16

17.  Land Preparation
 Soil is turned upto 30-40 cm depth and make
into fine texture
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18.  Lime is added when the soil is acidic in first
land preparation.
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19.  Making Ridges and Furrows
 Drains are prepared a spacing between two
drains is 60 cm and depth is 20-25 cm.
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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.
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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.
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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
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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.
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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).
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25. Fertilization
 Fertilization can be done in two ways.
 Use of chemical fertilizer and organic
fertilizer together is given better results.
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26. 1)Organic matter
I. Cattle manure (decayed) 0-12 tones/ha
II. Poultry manure 5-6 tones/ha
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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
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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.
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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. Irrigation should be done to
wash away the dew on the leaves
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30.  Weed Control
 Glyposet is used to destroy weeds at land
preparation.
 Weeding is not commonly practiced in potato
cultivation.
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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
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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
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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.
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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.
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35.  Duchesse
 Lyonaise
 Pomme anna
 Boulangere
 Gratin dauphinoise
 Baked
 Fondant
 Macaire/ Croquette
 Boiled
 Mashed
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36.  Potato chips
 Sweets
 Potato Starch
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37.  N.D.G.A CHINTHAKA UWU/EAG/13/0005
 M.M.B.S.SILVA UWU/EAG/13/0035
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