Introduction to Taiwan Yellow Sweet Potato Varieties and Their Main Characteristics

Taiwan Yellow Sweet Potato was developed by crossbreeding at the Chiayi Agricultural Experiment Station in Taiwan, China. It was introduced for trial planting in 2001, with high yield, high sugar content, and attractive color; it is crisp and sweet with no fiber when eaten raw, and sweet, fragrant, and soft when cooked. In 2000, trials across the country showed good performance.

Characteristics: medium-vine type, prostrate plant shape, with 8-12 branches at the base. The top leaves are green, heart-shaped, large, green with slightly brown edges; the veins, petioles, and stems are all dark purplish-red. It sets tubers early and in a concentrated manner, with 3-5 tubers per plant. The tubers are long spindle-shaped, with yellow, smooth skin and deep orange-red flesh. The tubers have good sprouting ability, medium germination rate, and vigorous seedling growth. The drying rate of the tubers is 25%, the flour extraction rate is 11%, and 100 grams of fresh tubers contain 16 mg of beta-carotene. It is resistant to stem nematode and tolerant to drought.

Yield performance: generally, 1/15 hectare (1 mu) produces 5000-6000 kg of spring sweet potatoes and 4000-5000 kg of summer sweet potatoes. It sets tubers early, the tubers enlarge well, the appearance is attractive, and the quality is excellent.

Cultivation points: choose land with medium soil and convenient drainage for planting. Generally, 3500 plants per 1/15 hectare for spring sweet potatoes and 4000 for summer sweet potatoes; apply sufficient base fertilizer and appropriately increase potassium fertilizer. Spray 0.3% potassium dihydrogen phosphate at the mid-stage to increase the smoothness, sweetness, and yield of the tubers.