GB/T 31753-2026Technical code of practice for commercial potato production (English PDF)

5.1 Site Selection

5.1.1 The soil shall meet the requirements for agricultural land use and shall not contain the pollution risks specified in GB 15618.

5.1.2 The terrain should be flat or gently sloping, with convenient transportation. It is not advisable to choose a low-lying area or wetland with poor drainage.

5.1.3 The soil should be loose and have a deep topsoil layer. Sandy loam, light loam or loam with good air permeability should be selected.

5.1.4 The topsoil salt content is less than 0.25%, and the suitable pH range is 5.5~7.5.

5.1.5 Plants free from herbicide damage should be selected where scab, powdery scab, Verticillium wilt, potato nematode, Colorado beetle, and potato scab disease have not occurred. Fields infested with diseases and pests such as tuber moths.

5.1.6 Irrigation water quality indicators shall comply with the provisions of GB 5084.

5.2 Reasonable crop rotation Implement a 2-3 year crop rotation system. Avoid crop rotation with solanaceous crops such as eggplant, pepper, tomato, and tobacco, as well as sweet potatoes, carrots, and sugar beets. Crop rotation of root crops.

5.3 Variety and Seed Potato Selection

5.3.1 Select varieties with suitable growth period and good economic benefits.

5.3.2 Seed potatoes should meet or exceed the grade of field seed potatoes (G3) in GB/T 29377.

5.4 Pre-planting preparation for the plot

5.4.1 Test the soil nutrient content and pH value before sowing to determine the fertilization and soil improvement plan.

5.4.2 Deeply plow, rotary till, and level the land before sowing.

5.5 Seed potato treatment

5.5.1 Pre-sowing treatment and germination The pre-sowing treatment and germination procedures are as follows:

a) Take the seed potatoes out of storage (cellar) 7-15 days before planting, and remove diseased or rotten potatoes;

b) After the seed potatoes that have passed their dormancy period are taken out of storage (cellar), they are sprouted under diffused light, ventilation, and a temperature of 12°C~20°C until the sprouts reach a length of 0.2cm. Sowing can be carried out in about two hours.

5.5.2 Cutting into pieces Seed potatoes weighing less than 50g should be planted whole; each tuber should weigh 30g-50g and have 1-2 eyes. When cutting a seed potato, use a cutting knife... Disinfect by soaking in 75% ethanol solution; rotate the disinfection process for multiple knives.

5.5.3 Seed dressing with pesticides The procedure for seed treatment is as follows:

a) Select the appropriate pesticide based on the pest or disease being prevented; refer to the product instructions for dosage.

b) Dry mixing. First, mix the selected wettable powder with talcum powder in a certain proportion, and then mix it with the seed potatoes;

c) Wet mixing. Prepare the selected agent into a solution of a certain concentration, spray it evenly on the seed potatoes, and let them dry;

d) The seed potatoes after being treated with the seed should be transported in well-ventilated mesh bags.

5.6 Sowing

5.6.1 Sowing conditions. The soil temperature 10cm below the surface must be stable above 8°C; in autumn and winter planting areas, the soil temperature 10cm below the surface must not exceed 20°C.

5.6.2 Sowing depth. 6cm~12cm.

5.6.3 Sowing density. Determine the appropriate planting density based on the variety's intended use and maturity period.

5.6.4 Sowing method. The following two sowing methods are recommended.

a) Ridge cultivation. Ridge cultivation is suitable for areas with abundant rainfall or irrigation conditions, and can be covered with plastic film.

b) Flat planting. Flat planting is suitable for areas with low rainfall and no irrigation conditions, and can be covered with mulch.

5.7 Field Management

5.7.1 Intertillage The inter-row cultivation process is as follows:

a) Pre-emergence cultivation. Cultivation and topdressing should be completed before the seedling emergence rate reaches 10%. The thickness of the hilling should be determined according to the planting depth, and the distance from the seed potato to the top of the ridge should be... The distance is 12cm~18cm;

b) Post-emergence cultivation. Cultivation and topdressing can be carried out when the seedlings are 15cm to 20cm tall, as needed.

5.7.2 Fertilization The fertilization process is as follows:

a) Generally, for every 1000kg of potato tubers produced, 4kg~5kg of pure nitrogen (N), 2kg~4kg of pure phosphorus (P2O5), and 1kg of pure potassium (K2O) need to be applied. 8kg~12kg. The total fertilizer application amount is calculated based on soil testing and fertilizer recommendations. Generally, the base fertilizer should account for 50%~70% of the total fertilizer application (by weight). Topdressing should account for 30% to 50% of the total fertilizer application (by mass). The amount of nitrogen fertilizer (pure nitrogen) used in a single topdressing application should not exceed [a certain percentage]. For a yield of 45 kg/hm2, potassium sulfate-based potato fertilizer is recommended.

b) It is advisable to apply more than 3000 kg/hm2 of commercial organic fertilizer as base fertilizer.

c) Based on soil test results, apply appropriate amounts of medium and trace elements as base fertilizer or top dressing.

5.7.3 Irrigation Irrigation should be carried out according to the relative moisture content (volume fraction) of the soil. The reference standards for different growth stages are as follows:

a) The relative moisture content of the soil during the seedling stage should be maintained at 65%~70%;

b) The relative moisture content of the soil during the tuber formation period should be maintained at 70%~80%;

c) The relative moisture content of the soil during the tuber enlargement period should be maintained at 70%~85%;

d) The relative moisture content of the soil during the mature stage should be maintained at 50% to 60%.

5.8 Integrated Pest, Disease and Weed Management

5.8.1 Agricultural measures. Reasonable crop rotation, use of resistant varieties, virus-free seed potatoes, whole-tuber planting, reasonable planting density, scientific water and fertilizer management, and timely removal of diseased plants. Plants, etc.

5.8.2 Physical measures. Use light, color, and smell to attract and kill pests, and use mechanical or manual weeding.

5.8.3 Biological control. Use biological agents to protect or release natural enemies.

5.8.4 Chemical control. It is advisable to use pesticides with different active ingredients alternately. For identification of major potato diseases and pests and chemical control methods, please refer to Appendix A.

5.9 Harvest

5.9.1 Determine the timing of water cessation, seedling kill, and harvesting based on growth conditions and market demand.

5.9.2 During harvest, protect the tubers from rain, high temperatures, direct sunlight, and freezing to reduce mechanical damage and remove diseased or damaged tubers.

5.9.3 After harvesting, the crops should be graded according to their variety and intended use, and sold or stored (in cellars) in a timely manner.

5.10 Storage Management

5.10.1 Preparations before warehousing The walls, floors, equipment, roof, and areas near the doors of the storage warehouse (cellar) should all be cleaned and disinfected.

5.10.2 Initial Warehousing Management Store in a cool, dark place for 15-30 days at a temperature of 10-15°C and relative humidity of 85-95%. Ensure proper ventilation.

5.10.3 Storage period management The procedures for storage management are as follows:

a) Temperature. After 15-30 days in storage, decrease the temperature by 1°C every 5 days until the suitable storage temperature is reached. Storage temperature for fresh-eating commercial potatoes. The storage temperature for fried potato products should be controlled between 2°C and 4°C, and between 8°C and 12°C.

b) Relative humidity. Maintain at 80%~95%.

c) Carbon dioxide concentration. Ventilation should be carried out promptly when it reaches.2000 mg/L.

5.11 Record Management

5.11.1 The operation time and operator should be recorded for each stage of commercial potato planting.

5.11.2 The type and amount of fertilizer applied each time should be recorded.

5.11.3 The time and amount of water used for each irrigation should be recorded.

5.11.4 For chemical control, the time, method, name of the pesticide, and dosage of each application should be recorded.