Introduction to the Qingshu 168 Potato Variety and Key Cultivation Points

Breeding institution: Crop Research Institute, Qinghai Academy of Agriculture and Forestry Sciences.

Approval status: approved by the Qinghai Provincial Crop Variety Approval Committee in 1989, and by the National Crop Variety Approval Committee in 1993.

Variety registration number: GS05002-1992.

Variety source: Fushen 6-3 X Desiree. Plant characteristics: the plant is upright, with thick stems about 1.3 cm in diameter, 2-3 main stems, about 2 branches, a relatively high branching position, and luxuriant branches and leaves. The leaves are dark green, medium-sized, and relatively thick. The flowers are purplish red and numerous. Tuber setting is early and concentrated, with an average of 7-10 tubers per plant, and large and medium tubers accounting for more than 88%. The tubers are oblong with a good shape, red skin, smooth surface, shallow eyes, and yellow flesh. The tubers contain 17.3% starch, 2.07% crude protein, 21.7% dry matter, 0.68% reducing sugar, and 113.4 mg/100 kg vitamin C. The whole growth period is 164 days. It has relatively strong disease resistance and stress resistance, stores well, and has a marketable rate as high as over 90%, with medium eating quality. In the national potato variety trials in the northwest region from 1990 to 1991, the average yields per mu were 2390 kg and 1783 kg.

Cultivation points: sow at the proper time. In irrigated land, sow in early to mid-April; in dryland, sow from late April to early May. For whole-tuber sowing, sow about 250 kg per mu and keep 3000-3500 plants per mu; for cut-tuber sowing, sow 150-200 kg per mu and keep 4000-5000 plants per mu. The cutting knife should be disinfected, and the seed pieces should be mixed with plant ash. Use wide-row large ridges or wide-narrow row planting. Apply more than 2000 kg of farmyard manure per mu. Chemical fertilizers should be used with a balance of nitrogen, phosphorus, and potassium, applying 15-20 kg of urea and 10-15 kg of potassium sulfate per mu.