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How is potato processed? An introduction to several common processing methods
I. Making jam from potatoes. First wash the potatoes clean, remove any rotten or sprouted parts, then peel off the skin, place them in a steamer and steam until cooked, then take them out and spread them to cool. Next, rub them through a grater into a uniform potato mash and set aside. Put white granulated sugar, water and sour water (that is, the sour water used in a vinegar workshop; mix a small amount of thin rice porridge with bran, place it in a vat, transfer it from vat to vat for one week, once a day, and the filtered sour water is used as a vinegar starter) into a pot and boil until 110°C, then pour the potatoes into the pot, and use an iron shovel to constantly turn them, pressing while stir-frying, until the potatoes
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What are the control methods for potato virus diseases?
Potato virus disease is a major disease of potatoes. According to symptom manifestations, potato virus diseases are often divided into two major categories: potato mosaic disease and potato leafroll disease. In most areas of our province, potato mosaic disease is the predominant occurrence, generally reducing potato yield by 20%-50%, and by more than 80% in severe cases. Symptoms Common mosaic disease: after the plant is infected, growth is normal, leaves are flat, but there is mild mosaic between the veins, manifested as uneven shades of leaf flesh color. Light mosaic with alternating yellow and green is easily seen on the leaves. In some varieties
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Symptoms and Control Methods of Potato Viral Diseases
(1) Pathogens and Infection. The pathogenic viruses that can infect potatoes and cause losses include Potato virus X, Potato virus Y and several others. Potato mosaic virus (PVX) is a filamentous virus with a length of 520-550 nm; sometimes the central hole of the virus particle can be seen under the electron microscope. When the viral coat is formed by subunits, its cross-striations can be seen, and this is the main difference in morphological structure between it and Potato virus Y. Potato virus Y (PVY) is a filamentous virus with a length of 680-900
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Detailed explanation of potato preservation techniques: learn these methods to store them longer
In recent years, China's total fresh potato exports have shown an upward trend year by year. In 1996, a total of 440,000 tons were exported, earning 75 million US dollars in foreign exchange. However, exported fresh potatoes have relatively strict quality requirements, and compared with Europe's major potato-producing countries, China's exported fresh potatoes lag in variety, grading, packaging, storage and transportation. This article gives a brief introduction to potato preservation techniques: 1. Anti-browning and sterilization and antisepsis. For anti-browning of potatoes, the most effective concentration of sodium hypochlorite is 17.5ppm, the pH of the soaking solution is 4, and the soaking time is more than 5min. The effective concentration of calcium hypochlorite is also 17.5ppm, but the color-protecting effect of soaking is not limited by the pH of the solution; the most effective concentration of ascorbic acid for color protection is 0.3%. 2-Phospho-ascorbic acid is a newly developed non-sulfur color-protecting agent with good effects.
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Symptoms and Control Methods of Potato Wart Disease
[Pathogen scientific name] Synchytrium endobioticum (Schilb.) Percival [Host crops] Potato, tomato, black nightshade, etc. [Disease diagnosis] It mainly damages the underground parts of the plant, occurring commonly on tubers and stolons. On the eyes of infected tubers and on stolons, because the pathogen stimulates continuous cell division, tumors of varying size, irregular shape and rough, protruding surface form, resembling cauliflower. The surface of affected tubers often cracks. The wart tissue is yellow-white in the early stage, the part exposed above the soil surface turns green, and later turns dark brown. The tissue is soft, prone to rotting and produces a foul odor, with brown slimy matter. During storage, diseased tubers can still develop, even causing the whole storage cellar to rot. Diseased tubers turn black and give off a foul odor; after prolonged boiling they do not soften easily and are difficult to eat. When the aboveground parts are affected, the appearance does not differ noticeably from healthy plants, but in the later stage diseased plants are taller than healthy ones, remain green longer than healthy plants, have more branches and bear more berries. On severely diseased plants, stems, leaves and flowers can all be affected, forming wart lesions or deformities. The causal agent is the endobiotic chytrid fungus. The pathogen is endoparasitic and does not produce hyphae; the vegetative thallus is initially a naked, wall-less protoplast (amoeboid body), and later becomes a walled unicellular thallus. In the reproductive growth stage, the unicellular thallus transforms into a resting sporangium sorus. The sporangium sorus is nearly spherical and contains 4 to 9 sporangia. The sporangia are spherical, rust-brown, and on germination produce zoospores. The zoospores have a single flagellum and are spherical to pear-shaped. Some zoospores mate to form zygotes. The zygote resembles a zoospore and has two flagella; both can infect the host.
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What are the advanced methods for transplanting rice seedlings?
1. Improved intensive cultivation: transplant young seedlings at the 3-leaf to 4-leaf 1-heart stage early. Fields with good water sources should be planted early; fields with poor water sources can be planted slightly later. Both dry-raised and water-raised seedlings are suitable, but sufficient base fertilizer should be applied, the field should be deeply plowed and harrowed level, strong seedlings should be selected as much as possible, and transplanting should be done in shallow water; both the row spacing and hill spacing are 1 chi 3 cun, with three single plants per hill spaced 3 cun apart in a triangular arrangement. This transplanting method has density within sparseness and sparseness within density, minimizing competition among plants for nutrients and sunlight to the greatest extent, which benefits individual plant development and can therefore increase yield considerably. It is the most advocated
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Several foreign methods of dry rice cultivation can be used for reference.
Hole planting method for dry rice cultivation. This new method was invented by the Tice Farm in New Orleans, USA. Specific operation: on moist no-till land, use a small hole-punching seeder (machine) to punch a hole about 3cm in diameter and 13-15cm deep in the soil. While punching the hole, immediately sow 1-2 rice seeds, then cover the hole with soil and fertilizer, and fill the hole with water while keeping the soil around the hole only moist. Under normal circumstances, no water needs to be given within 40 days after sowing, so that the rice roots grow deep and have a strong root system, which can effectively
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Rice Major Pests and Diseases in Gejiu City: Occurrence and Control Methods
I. Rice Planthoppers 1. Damage characteristics: Rice planthoppers, also known as white gnats, are migratory pests with the characteristics of long-distance migration and outbreak damage. The common species include the smaller brown planthopper and the white-backed planthopper. They occur in all rice-growing areas of the city, mainly damaging rice, followed by wheat and corn, and also parasitize grasses such as Chinese sprangletop and other gramineous weeds. Adults and nymphs gather in clusters at the base of rice clumps and on leaves to suck sap. The damaged parts show elongated brown spots, and in severe cases the lower stems turn black and the entire plant dies.
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What are the prevention and treatment methods for potato poisoning in poultry?
Poultry such as chickens, ducks and geese are prone to poisoning when fed sprouted potatoes that have not been treated (such as by heating) or that have not been thoroughly treated. This is because sprouted potatoes contain potato poison, or solanine, in both the bud eye areas and the embryo. This toxin has a dissolving effect on cells, strongly irritates mucous membranes, and paralyses the motor and respiratory centres. The symptoms of potato poisoning in poultry are: the sick birds are listless, completely lose their appetite, have impaired coordination, and develop diarrhoea. Body temperature is generally not elevated; in severe cases there is a rise in body temperature, coma, convulsions and difficulty breathing
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Occurrence Patterns and Control Methods of Potato Blackleg in Heilongjiang Province
Blackleg occurs to varying degrees in all potato-growing areas. The plant infection rate ranges from 2%-5% in mild cases to 40%-50% in severe cases, often causing missing plants, broken rows, and seed potato rot in the field. In recent years, the damage caused by this disease in our province has shown a trend of increasing year by year, greatly reducing the quality, yield, and marketable potato rate of potatoes. To effectively prevent this disease, it is necessary to accurately identify its symptoms, clearly understand the occurrence patterns, and master integrated control techniques. 1 Symptom Identification 1.1 Disease Symptoms Blackleg can occur throughout the entire growth period, mainly affecting stems and tubers.
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