Овощи России (Oct 2024)

Productivity, quality and suitability for processing of various potato varieties when grown in the conditions of the Central region of the Russian Federation

  • J. G. Kashina,
  • G. L. Belov,
  • V. N. Zeyruk,
  • L. V. Dmitrieva

DOI
https://doi.org/10.18619/2072-9146-2024-5-91-97
Journal volume & issue
Vol. 0, no. 5
pp. 91 – 97

Abstract

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Relevance. The study of the reaction of potato varieties, especially new ones, to the use of a complex of agrotechnical techniques, including foliar top dressing with water-soluble fertilizers, is an urgent task. For this purpose, 4 potato varieties of different ripeness groups (Red Scarlett, Nevsky, Golubizna, Grand) were studied in two regions of Russia using agrochemicals Agrovin Micro. Methods. The article presents experimental data on the study of biometric indicators, yield and quality of potatoes for non-root top dressing in conditions of leached chernozem and sod-podzolic sandy loam soils of the Central region of Russia. The objects of research were potato varieties of various ripeness groups. Foliar fertilization of plants with agrochemicals Agrovin Micro was carried out in the phases of germination, budding and 20 days after the last treatment in two consumption rates – 1.0 and 2.0 l / ha. Control – without processing (K) with background N90Р90К135.Results. On average, over the years of research, the best options for all varieties turned out to be options with the use of additional leaf treatment with an agrochemical at a maximum dose of 2 liters /ha. Due to three-fold foliar top dressing for the critical phases of potato plant growth, the greatest yield increases and maximum values of dry matter and starch content to the mineral background were obtained. In the conditions of the Tambov region, the increase in yield, depending on the variety, ranged from 24.2 to 59.3% or 6.0-10.5 /ha and in the conditions of the Moscow region – 3.3-28.9% or 1.2-7.1 t/ha. The most suitable for processing into fried potato products from the studied varieties turned out to be Red Scarlett and Grand. All other things being equal, the color index of crispy potatoes and fries on these varieties was higher than the Nevsky variety by 1.0-1.5 points.

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