Description of black potatoes, useful properties, varieties, planting and care features

Vegetable growing »Potatoes

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The Black Prince potato variety is one of the brightest types of dark vegetables. The variety is amazing for its even shapes and sizes. It has delicious taste and amazing aroma. The variety is not very productive, not whimsical to care for and does not get sick. The fruit can be sold, but mostly Black potatoes are grown for home use.

Description of potato variety Black Prince

Description of the variety

Dark potatoes "Black Prince", or another similar variety, are easy to recognize due to their pronounced characteristics in appearance. The skin of the tubers is thick and with the same dark color as the flesh. Their appearance is often irregular, oblong. The aboveground part is light.

Description of the fetus

The fruit of such potato varieties is almost never round, but always oblong. The peel is the same color as the flesh, but of a darker, almost black shade. The flesh often has white streaks. In terms of taste, the fruit differs from typical varieties. It is also richer in antioxidants and vitamins.

Description of the bush

Bushes may look different, depending on the variety. The main differences are observed in the height and splendor of the plants. The average height reaches 50-65 centimeters. There are varieties with taller and lower stems. Always upright.

Causes of blackening of potatoes

There are various reasons for the appearance of dark spots under the skin of a potato. In each case, you need to understand thoroughly, identify the source of blackening and try to eliminate it if possible.

During storage

Having found darkened potatoes in the storage, it is necessary to quickly remove them from the common box or chest. Color changes are caused by:

• storage of frozen tubers. This usually happens during late harvesting, when the first frosts "grabbed" the potatoes. The pulp softens, oxidizes, and dark spots appear on it;
• storage of young potatoes. The tubers dug out prematurely did not have a thick, strong peel. It protects the pulp from mechanical damage, pathogenic fungi;
• improper storage conditions for the vegetable (too low or high temperature in the cellar, high humidity, lack of ventilation);
• storage of infected tubers (when harvesting in the cellar, sorting, inspection of potatoes was not carried out).

On a note! If the potato tops during the growing season have had an infection, for example, late blight, then the tubers cannot be stored.

• mechanical damage. When harvesting potatoes or transporting some tubers, they were beaten, were slightly cut. All these damages lead to blackening of the potato pulp. Moreover, potatoes with deformations are more often affected by various fungi and bacteria and rot.

After cleaning

For the preparation of most dishes, potatoes (unless they plan to bake or cook in their "uniform") must be peeled. "Stripped" tubers quickly darken, and the beautiful pulp acquires an unattractive grayish or bluish-black shade (see photo).

Why does the potato darken after peeling? The culprit behind the browning is the amino acid tyrosine and a special enzyme tyrosinase present in the potato pulp.They are necessary for oxidative processes, and when in contact with oxygen, they darken. That is why peeled potatoes turn black quickly.

The amount of tyrosinase depends on the nitrogen fertilization. Therefore, if the plants in the garden were "overfed" with organic matter or mineral nitrogen fertilizers, the potatoes peeled for food will darken instantly (up to 2-4 minutes). This kind of indicator can be "by eye" to determine the nitrate potatoes, as it quickly darkens on the sections.

After cooking

Often, housewives are faced with the fact that snow-white potatoes after peeling have acquired a gray or dark appearance after cooking. The reasons:

• poor quality water;
• peculiarity of the variety (most often starchy varieties containing a large amount of dry substances darken);

On a note! Potato varieties with a high starch content: Odysseus, Impala, Skazka, Scarb, Wizard, Red Lady, Red Scarlet.

• when growing crops, agricultural practices were violated (an excess of phosphorus and nitrogen additives, a deficiency of potash fertilizers in the soil);
• storage rules are not followed (high humidity, low amount of oxygen in the cellar);
• freezing of the vegetable. Frozen potatoes soften, after cooking they darken, acquire a sweetish taste.

Can I eat it? It is possible, since in this case there is no infection with infections, the tubers are not sick and there is no danger to human health. True, the taste of boiled potatoes will be unusual, and the visual appeal is also important.

Advantages and disadvantages

Many of the advantages and disadvantages of this vegetable depend on the particular variety. But, due to the general characteristics, they distinguish such positive qualities that attract gardeners:

• original appearance of the fruit;
• decent taste;
• the ability to store for a long time and maintain a marketable appearance;
• more useful properties and vitamins;
• disease resistance;
• resistance to heat and drought.

Black potatoes have not escaped a number of disadvantages that should be taken into account when deciding to start growing them:

• inability to grow as a field crop;
• low yield even in the best varieties;
• plant-specific diseases.

First of all, due to the low yield, this potato is not suitable for farmers as the main cash crop.

The potato inside the tuber is black: what is it?

Blackening is a defect caused by mechanical stress, infections, diseases, improper collection, or the growing process, storage failure.

It is important not only to grow a large harvest, but also to be able to preserve it until next year. The most common problem is the blackening of the tubers inside. No matter how good the potato looks, it can darken during storage or be already so when digging up.

It is necessary to determine what exactly this is connected with. Otherwise, the entire crop may deteriorate. A similar problem can be caused both by the physiological disease melanosis (gray spot), and by various infectious diseases, mainly fungal.

Growing regions

This plant is grown practically throughout the entire inhabited part of the globe, with the exception of perhaps the Far North. This is due to the fact that the vegetable easily tolerates both humid and arid climatic conditions.

Distribution in Russia

Black potatoes have become widespread in Russia in recent years. Summer residents and gardeners in most regions are familiar with crop varieties. However, as noted, the vegetable is not grown as the main table crop.

Varieties

In Russia, you can get acquainted with the results of breeding black potatoes. Domestic gardeners have access to varieties with different maturity, yield and different taste characteristics.Most often they grow in Russian gardens:

• "Chinese Truffle";
• "Black Woman";
• "Purple Peruvian";
• "The Black Prince";
• "Purple Viking";
• "Scottish Black".

These varieties are suitable for the climatic conditions of both the regions of the South and the Center of our country, as well as Siberia and the Far East.

"Chinese truffle"

Refers to mid-season varieties. Harvesting begins 80 days after planting. Outwardly, the roots are oblong, but not elongated. With thick skin, thanks to which it has a long shelf life.

"Negress"

One of the most common early varieties. Ready to harvest 70 days after planting. Differs in original color. Resistant to scab and root rot. The taste stands out.

"Purple Peruvian"

It is considered the most delicious among black potato varieties. Known for over 200 years. The appearance of root crops is elongated, weighing up to 80 grams. The color of the pulp is bright purple. Fruiting late - in 100-110 days. Not resistant to disease.

"Black Prince"

A popular early variety that is harvested after 70 days. The fruits are elongated, dark. Differs in considerable, as for such a vegetable, weighing - 150 grams. It boasts resistance to a variety of diseases and pests:

• golden nematode;
• late blight;
• scab;
• root rot;
• potato crayfish;
• black leg.

This explains the wide success of the variety among gardeners.

"Purple Viking"

Medium early variety with rounded, slightly elongated roots. It is resistant to some diseases and gives a good harvest. Potatoes are large and tasty. The color is bright purple.

"Scottish black"

A dark purple early ripening variety. Like other early varieties, it is completely ready to harvest on day 70. The pulp is easy to cook; has a light color. Resistant to diseases such as powdery mildew, therefore suitable for humid, cool climates.

Disease resistance

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An important advantage is that the variety is not susceptible to most diseases. While on the same field with the Black Prince, potatoes are dying from golden nematodes, potato crayfish and common scab. To increase the resistance of the variety to other diseases, it is recommended to use preventive methods of control:

1. Treatment of the planting site with copper-containing agents.
2. Sprinkling wood ash on the territory. Protects against diseases, being a prophylaxis against pests.
3. Calcium treatment. Calcium forms a defense system around the tubers that prevents bacteria from entering.

Diseases to which the Black Prince has pronounced immunity:

• root rot;
• potato cancer;
• late blight.

The black prince, like other potato varieties, often suffers from attacks by various insects: from Colorado beetles to wireworms.

Advice!

To get rid of and protect against insects, potatoes need to be treated with special agents - Lightning, Regent, Commander, Tabu.

The Black Prince copes with adverse environmental conditions quickly and easily. There are no special requirements for the care of the plant.

Landing

Planting rules for black potatoes are basically the same as those used when growing traditional varieties. If you follow the simple principles of agricultural technology, then there will never be problems with obtaining a crop.

See also

The advantages of planting and processing potatoes with a walk-behind tractor, execution technique

To read

Timing

The timing of planting a vegetable depends entirely on the climatic conditions of the area where it is planned to grow. Remember that the soil temperature is important for the root crop, so it is necessary to plant when the ground warms up, on average, to 10 degrees.

A place

It is better to grow such potatoes, like white ones, in an area that is lit and ventilated. The site should not be subject to flooding, therefore lowlands are not suitable. The earth should be light.

Soil preparation

They begin to prepare the land for planting potatoes in the fall. To do this, it is dug up and fertilized. The best fertilizer for this vegetable is a mixture of humus and ash. The proportion is 10 kilograms per 1 square meter. The plot is sown with siderat herbs. After the herbs sprout in the spring, they are dug into the ground. Humus mixed with ash is also added to the planting holes.

Seed treatment

The selection of planting material is approached with attention. In the fall, tubers with damage and signs of disease are selected. In the spring, those root crops that have not wintered well are rejected.

The preparation of seed for planting begins a month before moving into the ground. The root crop is brought out in the sun to form corned beef, which makes the tubers poisonous to rodents. To accumulate the required amount of substance, 10 sunny days are enough, after which the vegetable is transferred to a bright, ventilated room.

Disembarkation scheme and depth

The planting pattern depends on the type of soil. In the case of loams and black earth, potatoes are planted in holes to a depth of 10 centimeters. Distance - 30 centimeters. With sandy soil, the vegetable is planted in trenches, to a depth of 12 centimeters, with a distance of 25 centimeters. And for wet soil, the ridge method is used. The distance between plantings is 50 centimeters.

Care features

Black potatoes require the same maintenance as any other type of this plant.

Watering

The potato harvest requires timely watering. At the same time, there are periods when the vegetable requires particularly abundant watering:

• when budding occurs;
• when the plant blooms;
• immediately after flowering.

Both drip irrigation and sprinkling are used.

Top dressing

This vegetable loves feeding. Fertilizer is applied for the first time two weeks after germination. Fertilized with urea and liquid mullein. The second time is fed immediately after flowering, at the beginning of the formation of the crop. Potassium sulfate is used at a rate of 500 milligrams per plant.

Weeding

Weed the beds with potatoes regularly, preventing weeds from growing.

Loosening the soil

The soil requires loosening every time a crust forms on the surface.

Hilling

Hilling improves aeration, so it is done regularly. For the first time when the bushes reach a height of 20 centimeters. Later - at least two more times.

Pests and diseases

As noted above, many varieties (in particular, "Black Prince") are resistant to diseases and pests.

What to do if the potatoes are black inside

Different methods are used to fix the problem. It is important to determine the cause and type of the disease.

Fight disease

Having found the first signs of blackening on the potatoes, the plants are treated with fungicides. The most used are Bordeaux liquid and copper sulfate (5–10 g per 10 l of water).

Also, the culture is treated with biological preparations - Baktofit, Alirin-B, Binal, Pralin. They can be applied up to five times per season. You need to spray non-cultivated plants.

Along with store-bought preparations, folk remedies for combating blackening are also popular. Processing is carried out every 10-15 days from the moment the sprouts appeared.

Folk ways:

• Treat the plants with wood ash, which is insisted, pouring 4 handfuls of 10 liters of boiling water. After a day, potatoes are poured with this solution.
• The cloves of garlic and "arrows" are chopped. 150 g of raw materials need to be poured with 200 ml of water, which should be warm. Insist for 3 days, then strain, add 10 liters of water and 0.5 g of potassium permanganate. Use for spraying and watering.
• Finely chop the leaves and roots of horsetail (1.5–2 kg). Fill with water in the amount of 10 liters. Insist from 3 to 5 days, drain.

When blackening, Trichopolum tablets are also used (one for each liter of water). Process plantings with an interval of 15–20 days.

Blackleg

There are years proven measures to combat pathology and its prevention:

• Plant carefully rechecked seeds.
• Pay special attention to crop rotation. In case of soil contamination, it is not recommended to plant potatoes in this area for 3-4 years.
• The pathogen loves moist clay soil. The acid contained in its composition can be neutralized by dolomite powder. It destroys bacteria and fungi very well.
• Microorganisms do not tolerate sulfur. If the bottom of the stems turns black, then the plant is infected. Treatment with ammonium sulfate is recommended.
• For treatment, Effekon is effective at the rate of 3 tbsp. l. 10 liters of warm water. Carry out processing before the first hilling.

Late blight

It is possible to reduce the incidence rate by growing resistant varieties:

• September;
• Russian souvenir;
• Luck;
• Belarusian 3;
• Canteen 19;
• Pace.

Adding mineral fertilizers to the soil has a positive effect. Potash and phosphate formulations are particularly effective. And, finally, the use of chemicals will thoroughly protect the culture from infection. Examples are Ridomil, Onyx.

Melanosis

To exclude this disease, you must:

• adhere to the correct balance of fertilization;
• to collect the harvest in a timely manner;
• carefully transport root crops without injuring them;
• observe the “healing” interval before placing it in storage, at this moment the skin becomes coarse and the wounds grow together.

Organization of proper care

List of rules:

• The boxes with the vegetables should be moved 20 cm away from the walls. So the potatoes will not get wet and freeze.
• The vegetable should be stored in a container with ventilation holes.
• You can put beets on top of the potatoes to absorb excess moisture.
• Sort the crop 2-3 times during storage to remove rotten and diseased vegetables.