The better method of cutting is based on the rapid and orderly sprouting of the shoots on the top of the potato (ie, the apical buds advantage). The shorter tubers are cut into two from the top to the base; the medium tubers are cut in four; the tubers are first The base was cut in the order of buds and then cut to four in the upper part of the tuber to evenly distribute the top buds on the cuts. The weight of each bud is preferably 50 grams and the minimum must not be less than 30 grams. Big buds are one of the main contents of high-yield cultivation techniques. Cut the buds, cut all the potatoes into the buds, do not leave the "wedges", not only bring the flesh around the buds, but leave the remaining flesh, not to dig the shoots into small pieces or Small cones and so on. Specifically, about 50 grams of potato chips can be cut without using a whole potato; 60 to 100 grams of seed potatoes can be straightened from the top bud and cut into two pieces; 110 to 150 grams of seed potatoes can be obtained first. Tail cut 1/3, and then split from the top bud, so cut into 3; 160 ~ 200 grams of seed potatoes, first after the bud open, then cut across the middle knife, a total of cut into 4 Larger seed potatoes can be cut from the tail first by 1/4, and then the remaining part of the knife from the end budding knife, and then cross-cut in the middle of a total of 5 pieces. This kind of cutting method can achieve the standard of buds, and save labor and cut quickly.
Through the cutting of buds, we can further select the seed potatoes and find that old potatoes, deformed potatoes, and different flesh-colored sweet potatoes (potatoes) can be removed along with picking and diseased potatoes should be firmly removed. All those who find a disorder on the surface of the tuber should be removed at any time. The seed potato infected with bacterial wilt and ring rot is not easy to recognize from the epidermis. It is only after cutting that the disease can be found. Diseased potato is generally formed along the vascular bundles with yellow rings and rust spots. The potato tails are more obvious. In severe cases, milky white or milky fungal pus can be extruded. In case of potato corpses such diseases, the cut must be used. Knife for disinfection. If you do not disinfect the cutting knife, continued cutting will cause a large number of infectious bacteria, and the cutter will become the main vehicle for bacterial wilt and ring rot infection. Therefore, several more knives should be prepared when cutting, in order to facilitate the use of the cut potatoes in turn. There are several ways to sterilize the knife: Use 0.2% Hg water to dip the knife for 10 minutes to achieve a sterilizing effect. When cutting a piece of pot, boil a pot of boiling water, and sprinkle a piece of salt in the boiling water and place the knife in boiling water. Sterilize in 8 to 10 minutes; when the diseased potato is cut into pieces, insert the cutting knife into the fire to sterilize it; use bottled alcohol to insert the knife into the bottle to sterilize it, generally soak it for 3 to 5 minutes until the alcohol evaporates. Cut it later.
According to the production practice, the buds are best to be sown with the cut, not to accumulate too long. If the seeds are piled up for a few days after sowing, it will often cause a fever in the pile of buds, which will inflict heat on young shoots. After sowing, the shoots are not prosperous, yellowish, susceptible to viral disease, and easily rot, affecting the seedlings.
Through the cutting of buds, we can further select the seed potatoes and find that old potatoes, deformed potatoes, and different flesh-colored sweet potatoes (potatoes) can be removed along with picking and diseased potatoes should be firmly removed. All those who find a disorder on the surface of the tuber should be removed at any time. The seed potato infected with bacterial wilt and ring rot is not easy to recognize from the epidermis. It is only after cutting that the disease can be found. Diseased potato is generally formed along the vascular bundles with yellow rings and rust spots. The potato tails are more obvious. In severe cases, milky white or milky fungal pus can be extruded. In case of potato corpses such diseases, the cut must be used. Knife for disinfection. If you do not disinfect the cutting knife, continued cutting will cause a large number of infectious bacteria, and the cutter will become the main vehicle for bacterial wilt and ring rot infection. Therefore, several more knives should be prepared when cutting, in order to facilitate the use of the cut potatoes in turn. There are several ways to sterilize the knife: Use 0.2% Hg water to dip the knife for 10 minutes to achieve a sterilizing effect. When cutting a piece of pot, boil a pot of boiling water, and sprinkle a piece of salt in the boiling water and place the knife in boiling water. Sterilize in 8 to 10 minutes; when the diseased potato is cut into pieces, insert the cutting knife into the fire to sterilize it; use bottled alcohol to insert the knife into the bottle to sterilize it, generally soak it for 3 to 5 minutes until the alcohol evaporates. Cut it later.
According to the production practice, the buds are best to be sown with the cut, not to accumulate too long. If the seeds are piled up for a few days after sowing, it will often cause a fever in the pile of buds, which will inflict heat on young shoots. After sowing, the shoots are not prosperous, yellowish, susceptible to viral disease, and easily rot, affecting the seedlings.
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