EFFECT OF POTASSIUM ON THE YIELD AND TUBER SIZE OF TWO VARIETIES OF POTATO (Solanum tuberosum L.)
Date
2007-08
Authors
Journal Title
Journal ISSN
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Publisher
HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR.
Abstract
A field experiment was conducted at the Horticultural Farm of Hajee Mohammed
Danesh Science and Technology University, Dinajpur during November, 2006 to
February, 2007 to study the effects of different levels of potassium on the yield and
size of potato tubers cv. Diamant and Granola. The treatments of the experiment
comprised of eight combinations of those two varieties and four levels of potassium
viz. 0, 90, 150 and 210 kg K,Oha™. Between two varieties, Diamant was found to be
characterized as the higher yielder (22.45 t/ha) than Granola (18.75 t/ha). The largest
tubers (grade D; >55mm diameter) were obtained from the variety Diamant
(number 8.57% and weight 12.55%). The smallest tubers were obtained from the
variety Granola (number 8.23% and weight 8.66%). It was revealed that the variety
Diamant was superior performer over Granola regarding yield contributing attributes
namely plant height, number of leaves, potato tubers per hill and dry matter content.
Regarding main effect of potassium, significant influence was observed on all the
growth and yield contributing characteristics, except days required for 80%
emergence of plants. The highest yield of potato (24.49 t/ha) was obtained from the
application of 210 kg K,Oha”. The control treatments for the two varieties with no
potassium gave poor results in all respects. In terms of the combined effect of variety
and potassium fertilizer, the highest yield (27.26 t/ha) and the largest grade size
D (55mm diameter) tubers were obtained from the variety Diamant with
210 kg K,Oha'. The best economic return was also obtained from the same
treatment combination showing the benefit cost ratio (BCR) of 2.83.
Description
Potato (Solanum tuberosum L.) belonging to the family Solanaceae is an important
tuber crop. It is one of the leading food crops in the world. As carbohydrate rich
food it ranks fourth in importance after three cereals; rice, wheat and maize.
Though it is regarded as the staple food in many countries of the world, in
Bangladesh it is mainly used as vegetables. Considering its nutritive value, it is a
crop for excellence, contains cheapest source of carbohydrate, protein in superior
quality, mineral and dietary fibre in abundance and vitamin-C in sufficient
(Ahmed 1981). Potato is particularly valuable because of its vitamin-C content in
an appreciable quantity. Generally vitamin-C is destroyed by heating but above
84% of vitamin-C remains in potato after boiling (Kamal et al., 1980). In short,
potato is a wholesome food and it provides essential body building substances.
So, in order to meet the demand for increasing population dependence on rice may
be reduced through consumption of more potato and thereby, changing the food
habits of the people in the country (Haque et al. 2003).
Keywords
VARIETIES OF POTATO