我国马铃薯比较优势和出口竞争力分析

以世界马铃薯生产、贸易的历史及现状为背景,论述了我国马铃薯生产和国际贸易的现状,着重分析了我国马铃薯生产的比较优势,比较了世界各国和我国马铃薯的出口竞争力,得出了自己的结论并在此基础上提出了对策建议。     

Maps, models, and muddles: world trends and patterns in potatoes revisited

Summary This paper examines trends and prospects for potatoes in developed and developing countries with an eye to incorporating a policy, historical, and quantitative perspective into that analysis. The available evidence indicates production surged ahead in many developing countries since 1960, while it stagnated or sharply declined in many, albeit not all, developed countries. Potato tubers are often sold as a high-priced vegetable in developing countries and marketed as a cheap, staple food in much of Europe and North America. Besides changes in incomes and consumers’ quest for more diverse diets, government policy — in both developed and developing countries — has often been an important consideration in influencing production and use of potatoes. Expanding output of potatoes can contribute to efforts to alleviate food shortages, improve rural incomes, and reduce poverty in developing countries — particularly in South Asia where poverty is highly concentrated.     

播种方式对费乌瑞它马铃薯生长与产量品质的影响

试验通过改变马铃薯种薯播种方式(芽眼朝向),研究其对南方冬作区费乌瑞它马铃薯生长、产量与品质的影响。结果表明,播种深度10 cm,以芽眼朝下方式播种马铃薯,收获的马铃薯产量与商品薯率(667 m22150.66 kg,90.59%)均比芽眼朝上(667 m2 2 001.95 kg,80.44%)播种方式高,并且植株长势健壮,青薯率低。南方地区适合运用种薯芽眼朝下播种方式进行马铃薯种植。     

Preferred packaging and storage location in relation to quality problems encountered by Northeast fresh potato consumers

Per capita consumption of potatoes has risen approximately 10 percent over the past decade. Fresh potato usage, however, has declined dramatically during this period while more potatoes have been consumed after being frozen, dehydrated, canned, or chipped. This shifting consumption pattern has had a great impact on those associated with fresh potato production and distribution. Those involved in the production, marketing and retailing of fresh potatoes must be aware of consumer preferences and the problems they encountered with the product that reaches the marketplace. This study was designed to: (1) examine the type of fresh potato packaging, purchased and preferred, (2) where fresh potatoes are stored in the home, and (3) how these factors relate to quality problems encountered by Northeast fresh potato consumers. In general, it was found that the predominant problems consumers experienced were related to the home storage location but not to the type of packaging. Sprouting, which was the major problem indicated, appeared to have the greatest incidence in potatoes stored in a garage and the least in those stored in the kitchen cabinet.     

X-ray images of hollow heart potatoes in water

Hollow heart is a defect which can cause serious problems in marketing potatoes. X-ray inspection is recognized as one of the most reliable non-destructive techniques for detecting hollow heart in white potatoes. Tests were conducted on potatoes having various degrees of severity of hollow heart and also on normal tubers. X-ray pictures were effective in exposing the hollow heart condition. The radiographic contrast between normal and defective tubers was enhanced by examining the tubers submerged under water. The x-ray image of sound potatoes was masked entirely while the hollow heart areas appeared as a bright spot under water. Results suggest that automatic sorting of potatoes for hollow heart may be simplified considerably if the tubers are x-rayed in a stream of water rather than in air.     

Review: Powdery Scab of Potato—Increased Knowledge of Pathogen Biology and Disease Epidemiology for Effective Disease Management

The importance of the potato tuber disease powdery scab, caused by the zoosporic pathogen Spongospora subterranea f. sp. subterranea, has increased worldwide, and the disease is one of the most important problems facing potato production in some regions. This soilborne pathogen produces many resting spores which can remain dormant for long periods, are highly resistant to environmental stresses and can spread the disease on seed potatoes and in contaminated soil. The enigmatic nature of this organism exacerbates the development of effective powdery scab control methods. Substantial knowledge has been gained in the last decade on the biology of the pathogen and the epidemiology of the disease, but no single effective control measure is, or is likely to be, available. An integrated approach to powdery scab management is the aim, with host resistance as a substantial and sustainable component. Further research on the epidemiology of powdery scab and population genetics of the pathogen is urgently required. All stakeholders involved in the potato industry must become aware that solution of the powdery scab problem is likely to be a long-term goal. When resistant cultivars with all the other characteristics demanded for marketing high-quality potatoes are available, and when disease risk from the pathogen on seed and/or in soil can be accurately determined, then the mission to develop effective powdery scab control will become achievable.     

丽江市冬早马铃薯栽培技术

简要介绍了丽江市冬早马铃薯生产情况,提出了选用优良品种,推广脱毒种薯;选择适宜田块,精细整地;进行种薯催芽和切块;合理密植,科学施肥;及时防治病虫害;水分调控;预防冻害;适时收获等具体措施。     

云南马铃薯贮存损失的调查和评价

调查了云南马铃薯主产区 17个农户家庭贮存马铃薯的现状和损失。作为商品薯贮存失去商品价值的损失率达到 4 7 4 % ,其中发芽薯占 35 4 % ,损失最大 ,贮存时间 12 0d块茎发芽率仅1 5 % ,但 15 0d迅速增加到 5 6 88% ;破损块茎占 7 2 % ;病害烂薯占 4 8%。马铃薯种薯与商品薯同仓混贮 ,在同样无光照的条件下 ,造成种薯过早发芽 ,而且芽细弱 ,降低了种薯的质量。马铃薯疮痂病 (S .scabies)发生普遍 ,在一些地方发病率高达 10 0 % ,应当引起重视。讨论了马铃薯贮存中存在的问题 ,提出了马铃薯贮存技术发展的意见。     

Potato processing: Past,present and future

From the time of the Incas, man has dehydrated potatoes to alleviate famine and feed its warriors. After the Spaniards brought potatoes to Europe, the same became true there. During the Industrial Revolution, drying processes emerged in Germany and England for dried pieces, extruded mash filaments and, finally, thin layers of mash on heated surfaces. During the 19th century, fermentation of potatoes for alcohol, starch manufacture and, finally, fried potato chips emerged. In the 20th century, the requirements of two world wars created a rapid increase in drying technology and led to the development of quickrehydrating dried mashed potatoes. The post-WWII era of convenience foods and development of freezing technology converted the “french fries” American GIs had seen on street corners in Belgium to the largest worldwide outlet for potatoes: retail and institutional frozen fried products. Recent trends in technology and usage are cited for dehydrated products, including dehydrated mashed potatoes (flakes, granules and agglomerates), dried dice and slices, flour, and frozen products, including specialty products made from smaller potatoes and pieces. Miscellaneous products such as pre-peeled potatoes, potato starch, alcohol and canned products are examined. The author and a number of collaborators then look toward the future. The general trends stress the importance of improvements in ecology, reduction of waste, improvement in product wholesomeness and development of new varieties with improved processing characteristics. Trends in dehydration technology include more sophisticated drying techniques, less energy use, improved flavor, better utilization and development of simpler processes for third world countries. Trends in frozen products include development of improved microwaveable products, more flexible manufacturing techniques, improved defect removal and reduction in fat content of fast-serve products.     

The development of translucent end tubers

A study was made to gain greater understanding of the development of translucent end tubers which caused problems for french fry processors duringthe processing season of 1971–72. Analysis of seven commercial and three experimental samples revealed a lower dry matter and higher reducing sugar content in the basal portion of the tubers. Normally Russet Burbank potatoes contain higher dry matter in the basal end. A study of dry matter changes during growth and development in 1971 and of moisture stressed potatoes in 1972 showed a reversal in dry matter content and an uneven distribution of reducing sugars, whereas the normally irrigated potatoes maintained a higher percentage of dry matter in the basal portion throughout. A decrease in pH of the tissue accompanied the loss of starch from the basal portion of moisture stressed potatoes. As postulated by other research workers, the loss of dry matter is attributed to initiation of active growth of the apical end, thereby utilizing carbohydrates from the basal end following a period of stress. Immaturity of tubers and storage at low temperatures immediately after harvest caused water stressed potatoes to develop increased numbers of translucent ends in storage.     

Pectic substances and the texture of french fried potatoes

French fries made from low specific gravity potatoes are poor in texture and soggy in appearance. High specific gravity potatoes, on the other hand, produce mealy, firm and good-textured french fries. A comparison of raw potatoes of high and low specific gravity for protopectin, the degree of esterification, water-soluble pectins and divalent cations revealed no significant differences. Low specific gravity potatoes, however, were found to contain significantly higher levels of free calcium and lower degree of esterification of water-soluble pectins. Similar comparisons of french fries made from these potatoes showed that low specific gravity fries had a higher degree of protopectin de-esterification, greater breakdown of protopectin and higher levels of free calcium. It was concluded that protopectin of low specific gravity potatoes possesses fewer and/or weaker cross linkages, is poorly polymerized, and a substantial percentage of it breaks down on frying. This weakens the cell wall and results in a french fry of poor texture.     

Early generation selection of insect resistance in potato

Methods used in breeding and selecting potatoes for resistance to Colorado potato beetle, green peach aphid, potato aphid, and potato leafhopper are reviewed. Sources of resistant germplasm, the nature of resistance, breeding behavior of resistance factors, and methods used to measure resistance are discussed. Specific problems encountered in breeding insect-resistant potatoes are discussed in relation to early-generation selection procedures.     

Composition of sulfited potatoes: Comparision with fresh and frozen potatoes

The content in moisture, fat, protein, carbohydrate, fibre and vitamin C was analyzed in three commercial types of potatoes: sulfited (treated with E223), frozen potatoes (pre-fried) and fresh potatoes (not processed). The composition of sulfited potatoes does not usually appear in food composition tables. Our results showed significant differences in the content of carbohydrates and fibre between sulfited and fresh potatoes. The content of vitamin C in sulfited potatoes, which is similar to that of frozen potatoes, was shown to be approximately half of that found in fresh potatoes.     

北京地区马铃薯就地留种措施的试验

本试验结果证明,采取马铃薯春播早收,拔除病株,选用合适的品种,实行二季作秋播留种等措施,可以实现北京地区就地留种的目的。采用上述措施后,“京丰1号”和“张北78-1-34”留种4～5年,仍可取得较高产量。     

Effects of physical properties on incidence of breakage in canned white potatoes

During commercial sterilization of whole white potatoes, mild to severe breakage sometimes occurs. Physical properties of potatoes were measured before and after sterilization. These included major diameter, minor diameter, density, dry matter content, amylographic viscosity, compressive breaking strength, and tensile breaking strength. The experimental data were evaluated in terms of mean values from 33 different truckloads sampled at a commercial canning facility (60 tubers sampled per load). These properties were statistically compared to the incidence of breakage in sterilized potatoes. The results did not show significant relationships between any of the raw potato properties and the incidence of breakage. However, several properties of the sterilized potatoes (major diameter, peak viscosity, peak viscosity temperature) were linearly related to breakage (R² = 0.84).     

辽宁省马铃薯繁育体系建设研究报告

建立健全良种繁育体系,是推广应用脱毒薯的必要条件。3年来,本溪所已完成高山地区3级繁育体系的研究;大连所建立了春繁夏播2年4级的繁育体系;蚕业所建立了冷藏夏播3级繁育体系;建平示范场建立了高海拔3级繁育体系。以上4种体系各具特色,为推广脱毒薯提供了可行的模式。     

The potato genetic resources held in trust by the International Potato Center (CIP) in Peru

Summary Potatoes account for about half of the world's annual output of all roots and tubers, and since the early 1960s, the increase in area planted in developing countries has been higher than for any other major food crop. Annual world production currently totals 274 million tons on 18 million hectares, with China and India accounting for 22 percent of this total. In less than a generation, most of the world's potatoes will be harvested in Asia. Africa, or Latin America, where the potato is becoming an increasingly important source of food and its cultivation provides rural employment and income for the growing population. The rapid emergence of processing facilities for the fast food industry, and the indirect influence of improved rice and wheat irrigation systems have also contributed to the expansion of potato production in Asia. The demand is strongest for processing quality potatoes that supply the fast food chains in large urban concentrations where processed potato products fetch top prices. Such increasing demand is putting strong pressure on national and international breeding institutions to produce high quality processing varieties well adapted to the wide array of agro-ecological conditions, in South East Asia in particular. The lack of adequate seed systems in this region is the single most important impediment to the expansion of the cultivation of the crop. Unfavourable agro-ecological conditions interfere with the production of high quality seed in most Asian potato growing areas, and the availability of high quality seed of the right quantity at the right time remains the most consequential bottleneck to efficient potato production. The seed issue is also the principal problem of potato cultivation in the traditional potato growing areas of Central and Eastern Europe. A review of “the development of integrated systems for large scale propagation of elite plants using in vitro techniques” with specific focus on “potato seed production by tissue culture” is therefore very timely. It provides a platform for analysis and discussion of solutions for some of the most common seed problems facing the potato industry in many parts of the word. All efforts to improve the potato crop and to solve the associated seed problems begin with the right choice and use of the available genetic resources. Resistance to certain pests and diseases has a direct bearing on the success of a seed program. Multiple virus resistance, in particular, would ensure a halt to seed degeneration caused by an accumulation of viruses and thus greatly prolong the ability of seed producers and ware potato growing farmers to grow their crops at great economic benefit. This paper will therefore deal with the current status of the World Potato Collection held in trust by the International Potato Center (CIP) in Peru by presenting up-to-date information on its classification, phytosanitary status and availability of the genetic material and its evaluation data to the breeders worldwide.     

Quality assessment of antishock systems for potatoes

Summary Loading trailers and trucks includes a high risk for mechanical damage to potatoes, particularly when no anti-shock system is used. Manufacturers offer anti-shock equipment to reduce mechanical damage. A selection of anti-shock systems was compared. Firstly, the effect of protecting the product layer at the bottom of the trailer was investigated by dropping tubers in the empty trailer and analysing tissue discolouration and cracks. The combination of a shock absorber and a mattress yielded the highest bruise protection. Secondly, to investigate the bruising profile in the trailer and the damage reduction effect of each anti-shock system a bulk mass of potatoes was dumped into the trailer. Five hundred test potatoes were mixed into the bulk mass. Test potatoes were visually analysed for bruising and compared with controls (anti-shock systems absent). The results allowed the introduction of a mathematical relationship between drop height and tissue discolouration. Using an anti-shock system bruising was reduced by 10–90%, depending on the system and the bulk layer. On-field experiments were carried out to validate laboratory results. However site-specific harvest conditions and variable commodity properties made comparisons difficult.     

Benchmarking Food Crop Markets in Southern Africa: The Case of Potatoes and Potato Products 1961–2010

Pressures and opportunities in food systems across Southern Africa have generated renewed interest in potatoes both as a food crop and a source of income in recent years. With populations growing at over 2.0 %/year in several countries and urban consumers often eager to diversify their diets, new markets are also opening up. Given these trends, growers, traders and governments are seeking out new ways to capitalize on these developments. This paper examines the evolution of growth rates in potato production, utilization and trade in Southern Africa over nearly the last half century using FAO annual secondary data. After highlighting the different roles that potatoes have played in crop diversification across the sub-region, the paper identifies some key issues for future research as well as some opportunities for industry both large and small.     

Objective measurements of french fried potato quality. Laboratory techniques for research use

Processing French fried potatoes on a laboratory scale presents many problems. These problems involve sampling, elimination of variables such as those due to specific gravity, freezing, and frozen storage. Techniques are presented for sampling, slicing, blanching, frying, agitation, draining, freezing, elimination of sublimation in storage and reheating. In order to prevent degradation of texture resulting from slow freezing, a simplified liquid nitrogen freezer was constructed. Modifications were made on a standard, electronic, recording shear press to increase its suitability for objective texture studies and interpretation of the results. A standardized method for use of this modified shear press is described in detail for research evaluation of French fry texture.