Characteristics of the Japanese Black Sweet Potato Variety and Its Cultivation and Management Methods
This variety was developed by crossing Japanese Chuanshanzi with Yushu Wang. The vines grow to about 1.5 m long, and the tubers are spindle-shaped with red skin. The flesh is red-purple with white streaks and turns bright red when cooked. It tastes fragrant, soft and sweet, with an excellent mouthfeel, making it a good variety for eating and processing. The yield is 3000-5000 kg per mu, with 3000-3500 plants planted per mu.
This variety was developed by crossing Japanese Chuanshanzi with Yushu Wang. The vines grow to about 1.5 m long, and the tubers are spindle-shaped with red skin. The flesh is red-purple with white streaks and turns bright red when cooked. It tastes fragrant, soft and sweet, with an excellent mouthfeel, making it a good variety for eating and processing. The yield is 3000-5000 kg per mu, with 3000-3500 plants planted per mu.