1. 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

3. Idaho Potato Field – Modern Intensive Production

4. Organic/ Market Garden Production

5. Ecuador – Subsistence Production

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

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

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

10. 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)

12. Potato South AmericanVarieties Derived from several local wild species

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

14. Potato Use and importance Ranks as 4 th 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

15. World Production – Modern Intensive

16. World Production – Total

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

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

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

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

22. Potato Making chuno and tunta

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

24. Potato Propagation Clonal system Seed quality Certification

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

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

27. Potato Diseases Fungal Late blight

28. Potato Diseases Fungal Verticillium wilt

29. Potato Diseases Fungal Early blight

30. Potato Diseases Fungal Fusarium dry rot

31. Potato Diseases Bacterial Ring rot

32. Potato Diseases Bacterial Soft rot

33. Potato Diseases Bacterial Common scab

34. Potato Diseases Viral Leafroll

35. Potato Diseases Viral Potato Virus Y

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

37. Potato Weed control Hoeing Mechanical cultivation Herbicides

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

39. Potato Insect Control Natural predators Physical methods Insecticides

40. Potato Harvest Maturation Minimizing injury

41. Potato Postharvest handling and storage Cooling Wound healing

42. Potato Storage and Quality Maintenance Temperature Humidity Sprout inhibition

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

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

45. Potato – Modern Intensive Mechanization Expense

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

47. Potato – Modern Intensive Seed Management

48. Potato – Modern Intensive Fertilization Inorganic sources Seasonal applications

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

50. Potato – Modern Intensive Storage – 12 month supply

51. Potato – Modern Intensive Storage temperature considerations

52. Potato – Organic/Market Garden Variety Selection Based on: Market preference Resistance to pests

53. Potato – Organic/Market Garden Seed management Single drop seed Certified seed Sanitation

54. Potato – Organic/Market Garden Fertilization Applications of: Organic matter Organic supplements Green Manures Rotation with legumes

55. Potato – Organic/Market Garden Disease Control Certified seed Genetic resistance Avoidance (location) Sanitation Crop rotations Approved fungicides

56. Potato – Organic/Market Garden Insect Control Exclusion Flaming Predators Approved insecticides

57. Potato – Organic/Market Garden Weed control Avoidance Weed bank control Cultivation Manual

58. Potato – Subsistence Variety selection Dependability Resistance Personal choice

59. Potato – Subsistence Seed management Whole seed Short dormancy Return planting

60. Potato – Subsistence Pest management Use of land races Elimination

61. Potato – Subsistence Storage Clamp systems Home processing Ground storage