Potato variety for cultivation can be selected according to the soil and climatic conditions as well as market demand and susceptibility to disease like potato blights, which causes maximum damage to the potato crop. - PowerPoint PPT Presentation

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Potato variety for cultivation can be selected according to the soil and climatic conditions as well as market demand and susceptibility to disease like potato blights, which causes maximum damage to the potato crop.

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... Madhya Pradesh, Punjab and Uttar Pradesh. Maturity: Medium (100-110 days) Yield potential: 50 t/ha Diseases: Moderately resistant to early and late blight. – PowerPoint PPT presentation

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Title: Potato variety for cultivation can be selected according to the soil and climatic conditions as well as market demand and susceptibility to disease like potato blights, which causes maximum damage to the potato crop.


1
Introduction
  • Potato variety for cultivation can be selected
    according to the soil and climatic conditions as
    well as market demand and susceptibility to
    disease like potato blights, which causes maximum
    damage to the potato crop.
  • Potato varieties used for chips making have
    uniform tuber size, shape and flat eyes. These
    varieties are generally low in reducing sugars
    which can avoid browning in chips.

2
Kufri Jyoti
  • Morphological Characteristics
  • Plant Plants are tall, erect, compact and
    vigorous. Stems are few, thick and colored in
    patches with moderately developed straight wings.
  • Foliage Leaves are grey-green in colour,
    intermediate, rachis green. Leaflets are
    ovate-smooth glossy with entire margin, terminal
    leaflet fused.
  • Tubers White coloured tubers are large, oval,
    smooth skin, flat eyes, white flesh. They have a
    tendency to crack.

Tuber of Var. Kufri Joyti
Leaves of Var. Kufri Joyti
3
Kufri Jyoti
  • Agricultural Characteristics
  • Adaptability Bihar, Gujarat, Karnataka, Madhya
    Pradesh, Maharashtra, Pujab, Uttar Pradesh and
    West Bengal.
  • Maturity Hills- medium-early (90-100 days)
    Plains- medium (110-130 days)
  • Yield potential Hills-20 t/ha Plains- 30 t/ha
  • Diseases Moderately resistant to late early
    blight. Resistant to wart.
  • Consumer and Processing Quality Easy to cook,
    mild flavor, occasional discoloration after
    cooking. Suitable for instant flakes and chips.

4
Kufri Chandramukhi
  • Morphological Characteristics
  • Plant Plants are medium tall, spreading and
    vigorous. Stems are few, thick, colored at base
    with well developed wavy wings.
  • Foliage Grey-green. Leaves are in gray-green
    coloured, open, rachis green. Leaflets are
    ovate-lanceolate, smooth glossy surface with
    entire margin.
  • Tubers White, large, oval, slightly flattened,
    smooth skin, flat eyes and dull white flesh.

Tuber of Var. Kufri Chandramukhi
Leaves of Var. Kufri Chandramukhi
5
Kufri Chandramukhi
  • Agricultural Characteristics
  • Adaptability Bihar, Gujarat, Haryana, Himachal
    Pradesh, Karnataka, Madhya Pradesh, Maharashtra,
    Orissa, Punjab, Uttar Pradesh and West Bengal.
  • Maturity Early (80-90 days)
  • Yield potential 25 t/ha
  • Diseases Susceptible to major diseases.
  • Consumer and Processing Quality Easy to cook,
    mild flavor, free from discoloration after
    cooking. Suitable for dehydrated dice, vacuum
    puffing, instant flakes and chips.

6
Kufri Badshah
  • Morphological Characteristics
  • Plant Plants are tall, erect, medium compact and
    vigorous. Stems are few, thick, uniformly
    colored, well developed straight wings.
  • Foliage Grey-green coloured leaves are open
    rachis pigmented at base. Leaflets are ovate,
    smooth surface with entire margin.
  • Tubers White, large, oval, smooth skin, flat
    eyes and dull white flesh Tubers turn pale purple
    on exposure to light.

Tuber of Var. Kufri Badshah
Leaves of Var. Kufri Badshah
7
Kufri Badshah
  • Agricultural Characteristics
  • Adaptability Gujarat, Haryana, Jammu and
    Kashmir, Madhya Pradesh, Punjab and Uttar
    Pradesh.
  • Maturity Medium (100-110 days)
  • Yield potential 50 t/ha
  • Diseases Moderately resistant to early and late
    blight. Resistant to Potato Virus X.
  • Consumer and Processing Quality Easy to cook,
    mild flavor, free from discoloration after
    cooking. Not suitable for processing.

8
Kufri Lauvkar
  • Morphological Characteristics
  • Plant Plants are tall, erect, medium compact and
    vigorous. Stems are few, thick, colored at base,
    well developed straight wings.
  • Foliage Dark grey-green coloured leaves closed
    rachis pigmented. Leaflets are ovate-lanceolate,
    smooth dull surface with entire margin.
  • Tubers Tubers are white coloured, large,
    round-oval, smooth skin, flat eyes with prominent
    eyebrows and white flesh.

Tuber of Var. Kufri Lavkar
Leaves of Var. Kufri Lavkar
9
Kufri Lauvkar
  • Agricultural Characteristics
  • Adaptability Plateau regions of Karnataka,
    Madhya Pradesh and Maharashtra. It can be grown
    both in Kharif and Rabi seasons. It can build up
    yields rapidly under warmer climate.
  • Maturity Early (75-80 days)
  • Yield potential 30 ton / ha
  • Diseases Susceptible to major diseases.
  • Consumer and Processing Quality Easy to cook,
    mild flavor, free from discoloration after
    cooking. Can be used for chip making.

10
Kufri Pukhraj
  • Morphological Characteristics
  • Plant Plants are tall, semi-erect, medium
    compact and vigorous. Stems are few, medium
    thick, green with moderately developed straight
    wings.
  • Foliage Dark grey-green coloured leaves closed
    with large size folicles, rachis green. Leaflets
    are ovate to lanceolate, smooth glossy surface
    with entire margin.
  • Tubers Tubers are white, large, oval, slightly
    tapered, smooth skin, flat eyes, yellow flesh.

Tuber of Var. Kufri Pukhraj
Leaves of Var. Kufri Pukhraj
11
Kufri Pukhraj
  • Agricultural Characteristics
  • Adaptability Bihar, Gujarat, Haryana, Himachal
    Pradesh, Karnataka, Madhya Pradesh, Maharashtra,
    Orissa, Punjab, Uttar Pradesh West Bengal.
  • Maturity Early (70-90 day)
  • Yield 40 ton/ha
  • Diseases Resistant to early blight and
    moderately resistant to late blight.
  • Consumer and Processing Quality Easy to cook,
    waxy texture, mild flavor, free from
    discoloration after cooking. Not suitable for
    processing.

12
Kufri Jawahar
  • Morphological Characteristics
  • Plant Plants are short, erect, compact and
    vigorous. Stems are few, thick, slightly
    pigmented at base with well developed straight
    wings.
  • Foliage Light green coloured leaves open rachis
    green. Leaflets are ovate-lanceolate, terminal
    leaflet cordate, smooth dull surface with entire
    margin.
  • Tubers Tubers are Creamy white, medium size,
    round-oval, smooth skin, eyes flat, pale yellow
    flesh.

Tuber of Var. Kufri Jawahar
Leaves of Var. Kufri Jawahar
13
Kufri Jawahar
  • Agricultural Characteristics
  • Adaptability Haryana and Punjab, Plateau region
    of Gujarat, Karnataka and Madhya Pradesh.
    Suitable in intensive cropping systems.
  • Maturity Early (80-90 days)
  • Yield potential 40 ton/ha
  • Diseases Moderately resistant to late blight.
  • Consumer and Processing Quality Easy to cook,
    mild flavor, no discoloration after cooking. Not
    suitable for processing.

14
Kufri Chipsona-I
  • Morphological Characteristics
  • Plant Plants are medium tall, semi - erect,
    compact and vigorous. Stems are few, thick,
    slightly pigmented with poorly developed straight
    wings.
  • Foliage Green coloured leaves open rachis green.
    Leaflets are ovate, smooth dull surface with
    entire margin.
  • Tubers Tubers are white, medium to large, oval,
    smooth skin, flat eyes, dull white flesh.

Tuber of Var. Kufri Jawahar
Leaves of Var. Kufri Jawahar
15
Kufri Chipsona-I
  • Agricultural Characteristics
  • Adaptability Bihar and Uttar Pradesh.
  • Maturity Medium (90-110 days)
  • Yield potential 40 t/ha
  • Diseases Resistant to late blight.
  • Consumer and Processing Quality Easy to cook,
    mild flavor, free from discoloration after
    cooking. It has high dry matter, low reducing
    sugars and low phenols which make the variety
    highly suitable for chips and French fries.
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