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Potatoes Raisin (shown in the photo) is a high-yielding variety characterized by increased resistance to fungal and viral diseases. When choosing a variety, vegetable growers pay attention to the purpose of the potato, its varietal characteristics, taste and shelf life. The variety has undergone long-term selection tests, as a result of which it is able to satisfy the needs of even the most experienced vegetable growers. The originator of the variety Izuminka is VNIIKH them. A.G. Lorkha. The variety is not yet included in the State Register.
Description of potato variety Raisin
Potatoes Raisin refers to mid-season varieties, since the duration of the formation and maturation of tubers is about 110 days from the moment of emergence.
The potato bush is compact. Shoots are erect, reaching 50-70 cm in height. Leaves of a deep green hue, are distinguished by a shiny non-pubescent surface. Leaf sizes are average.
Flowering in the variety Izuminka is observed 4 weeks after the emergence of seedlings above the ground. The flowers are purple with a reddish tint.
According to the description of the variety, the Zest potatoes shown in the photo are distinguished by their increased drought resistance, which allows them to be grown in regions with a minimum amount of rainfall.
Potato tubers have an oblong-oval shape. The eyes are shallow, at the stage of technical ripeness they are smooth, and when ripe they become rough.
The peel of the root vegetables is colored red. The section shows that the flesh of the potato is yellow.
Potato yield
The yield indicator depends on the seed material used and adherence to agricultural practices. With the right fit, it is possible to achieve good performance. According to vegetable growers, about 15 medium and large potatoes are harvested from each Raisin bush.
Taste qualities
The taste of potatoes depends on the percentage of starch in it. For the Izuminka variety, this figure ranges from 16-18%. This means that the variety belongs to high-starchy crops, therefore it is well cooked. Such tubers are used for baking, boiling, mashed potatoes. According to the rating scale of taste, Izuminka potatoes received 4.5 points out of 5.
Pros and cons of the variety
Potato variety Raisin has both positive qualities and some disadvantages. Among the advantages are:
- good taste;
- long shelf life of tubers - up to 10 months;
- large size of tubers;
- high immunity to cancerous lesions, late blight and scab;
- medium resistance to foliar curl virus, mosaic, nematode;
- increased drought resistance, the variety is suitable for growing in the middle lane and southern regions.
There are no significant drawbacks in the Izuminka variety. Of the minuses, vegetable growers distinguish the following:
- long ripening period;
- the taste of potatoes appears only after ripening, which means that this variety will not work as an early potato;
- sprouts damaged in spring are poorly restored.
Planting and caring for potatoes Zest
To increase the yield of potatoes, you need to know the secrets of growing it. The correct planting scheme can save space and get a good harvest.The yield is influenced by the place of planting, timely fertilization, watering, loosening the soil and weeding from weeds... Recommendations for agricultural practices are given below.
Selection and preparation of the landing site
Potatoes of the Izuminka variety ripen for about three months, so a sunny place should be chosen so that the tubers have time to ripen. The soil should be fertile, without stagnant moisture. Excessive moisture leads to the development of fungal diseases.
Preparation of planting material
Preliminary preparation consists in germinating the tubers. Various germination methods can be used:
- dry;
- wet;
- combined.
With dry germination, Zest potatoes are laid out in boxes in 1-2 layers and create suitable conditions: light and temperature. The first 10 days to awaken the eyes, the potatoes are kept at +18 ° C, then the temperature is lowered to +14 ° C. Such a decrease in temperature does not allow the sprouts to stretch out and grow vigorously, this is an additional hardening for them.
Wet germination is considered more efficient, but requires boxes of wet sawdust or peat. Potatoes are placed in a container and covered with a moist substrate. The room should be dark, the temperature is maintained at +15 ° C. With this method of preparation, the tubers give sprouts and roots, which accelerates the germination process in the ground. The preparation of tubers using this method takes 15 to 20 days.
Before planting, potatoes are treated with a growth stimulator "Poteytin". To process 50 kg of seed, you will need 1 liter of water and 1 ampoule of the drug.
For pre-planting processing, complex products are used that contain trace elements necessary for the full development of potatoes. For example, the preparation "Mikom" used for spraying tubers includes boron, zinc, copper, manganese and molybdenum.
For soil pests and diseases, tubers are treated with insectofungicidal agents - "Prestige", "Maxim".
Landing rules
The method of planting potatoes depends on the quality of the soil and the weather conditions in the growing region. There are three classic planting methods:
- smooth (for a shovel);
- ridge;
- trench.
The ridge method is used in areas where groundwater passes close to the surface. The soil in the beds is too wet, so ridges are made with a tractor, into which potatoes are buried.
The trenching method is used where land dries up quickly. If ridges are made in sandstones, they will have to be watered daily, and moisture does not evaporate so quickly in trenches.
Potatoes are planted under a shovel in small areas of sandy and sandy loam soil. In clayey soil, planting under a shovel does not give a good harvest.
On light soils, they deepen as much as possible - up to 12 cm, on loams - up to 10 cm, and buried in clay soil no deeper than 5 cm.The distance between rows should be about 70 cm, between adjacent holes in a row - 30 cm.
Watering and feeding
The amount of watering must be adjusted based on weather conditions. If there is no rain and the ground is dry, the potatoes require moisture, but if it rains and the beds are wet, watering should be postponed.
General recommendations for watering:
- a good time for watering - in the evening, if you water in the morning, the moisture from the leaves may not have time to evaporate, which will lead to sunburn on the tops;
- each bush requires at least 3 liters of water;
- choose the irrigation method that is most convenient in a particular situation. In a small area, root irrigation is used, in large fields, drip irrigation and furrow irrigation are used.
Top dressing can be root and foliar. The following are used as root:
- bird droppings diluted with water in a ratio of 1:10. The mixture is poured into the grooves between the holes;
- the urea is dissolved in water. For 10 liters of water add 1 tbsp. l. substances and add 0.5 l for each bush;
- mullein is also bred with water. A bucket of water will require 1 liter of liquid mullein. After fermentation, the mixture is poured over the aisles;
- infusion of weeds. The grass is crushed and soaked in water for several days, after fermentation, the solution is used to water the potatoes;
- mineral dressings - nitrogen, phosphorus, potassium.
Foliar dressing for potatoes of the Raisin variety:
- urea (5 l of water, 0.1 kg of urea, 0.15 kg of potassium monophosphate and 5 g of boric acid). The first time feeding is carried out 14 days after the emergence of sprouts. The plant is sprayed with a solution diluted 2 times. After 2 weeks, the procedure is repeated, but the liquid is used undiluted. Processed only before flowering;
- phosphate fertilizing increases yields and affects the amount of starch in the tubers. For the treatment of bushes on an area of 10 m², 10 liters of water and 100 g of superphosphate are required.
Loosening and weeding
Loosening with a rake on the 6th day after planting accelerates the germination of potatoes. In the future, loosening is carried out after rains and watering in order to break the crust formed on the ground.
Weeding is necessary to remove weeds from the beds. The procedure is carried out several times per season as the grass grows.
Hilling
The first hilling is recommended as early as possible. The height of the foliage can serve as a guide. If the greens are stretched 15-20 cm above the ground, they start hilling.
The second time the event is held in 14 days. It is believed that two hilling per season is enough for potatoes, but if the tubers are visible above the ground, re-hilling is indispensable.
Diseases and pests
According to the description of the variety and reviews of vegetable growers, the Zest potato is highly resistant to cancer, Alternaria, Rhizoctonia and potato nematode, shows an average resistance to late blight, Phomosis. The variety is susceptible to scab. Disease prevention consists in the pre-planting treatment of tubers.
From insects, Colorado beetles, beetles, wireworms and false wireworms can cause harm to potatoes.
To combat insects, chemicals are used, and it is also recommended to observe crop rotation and dig up the ground in the fall.
Harvesting and storage
The first signal for harvesting is the wilting of the tops. The timing of harvesting depends on the region, but you need to dig up the potatoes before the ground freezes. Dig up potatoes in dry weather. Each bush is carefully dug in with a pitchfork or a shovel and pulled by the tops.
Before being sent for storage, the potatoes are weathered in a shady place, then they are sorted out and sorted. Store in a basement at 2-4 ° C. The room should be dark and dry. There must be a ventilation system, otherwise the potatoes will get wet and start to rot.
To keep the potatoes longer, they are treated with copper sulfate. 10 liters of water will require 2 g of dry vitriol. The collected roots are sprayed with this solution and dried well before lowering into the cellar.
Conclusion
Potatoes Izuminka is a drought-resistant variety suitable for cultivation in the southern regions and central Russia. The tubers are distinguished by a high starch content and excellent taste.
