By Scout Nelson
Natalie Hoidal, Marissa Schuh, and Annalisa Hultberg from the University of Minnesota Extension, highlighted key crop planning practices to help farmers improve potato yield and quality. Their guidance explains important steps from seed cutting to postharvest handling for better farm management.
Seed cutting plays a major role in crop performance. Larger seed pieces generally produce higher yields but returns decrease after about 2.5 ounces. Smaller pieces can reduce plant strength, so proper size selection is important. Spacing also affects plant growth. Closer spacing creates higher stem density, leading to more yield but smaller potatoes. Wider spacing produces fewer plants but larger tubers.
After cutting, proper healing of seed potatoes is essential. Farmers are advised to store cut pieces in controlled conditions with good airflow and humidity for several days before planting. This process reduces the risk of disease and improves plant development.
Green sprouting, also known as chitting, is another useful method. It helps potatoes grow faster by allowing them to sprout before planting. This practice supports quicker emergence and can improve yield, although it often results in smaller tubers.
Water management is also critical. Inconsistent watering can cause a hollow heart, a condition where gaps form inside potatoes. Maintaining steady moisture levels and avoiding over-fertilization helps prevent this issue and improves crop quality.
Pest control remains a major concern, especially for Colorado potato beetles. Farmers are encouraged to monitor fields closely and use different control methods, including crop rotation, mulching, and early intervention. Rotating pest control products is important to avoid resistance.
Postharvest handling also affects crop quality. Potatoes for storage should not be washed with water, while those for fresh markets can be cleaned carefully. Proper storage and handling reduce damage and disease risks.
Photo Credit: gettyimages-npantos
Categories: Minnesota, Crops, Fruits and Vegetables