In some parts of our country there are potatoes that are simply impossible not to notice. And the reason for this is the unusual color : almost black or dark purple. This is nothing more than a special type of root vegetable - black potatoes.
According to one version, this vegetable came to us from South America. According to another, this is the result of the work of breeding scientists. Whether this is true or not, in fact, in the countries of South America, black potatoes are one of the most common types.
Description of the variety
There are many varieties of black potatoes, but they all share similar characteristics. Dark root vegetables, light aerial parts, thick skin of tubers and other characteristics. The height of the bushes, the length of the vegetable and some other characteristic features are different for each variety.
Description of the fruit
Externally, the skin is almost black, inside there is bright purple flesh with white veins. The shape is oblong or round depending on the variety, the taste is unusual. Rich in vitamins and antioxidants.
The potatoes take less time to cook than their white counterpart and have a nutty hue.
Description of the bush
Plant height reaches 50-65 cm, and higher depending on the variety. The bushes are erect, the stems are lush. In general, the plants are very similar in appearance.
Origin
The origin of the Black Prince variety is uncertain. There are several hypotheses, according to one - this is the popular name of a dark-fruited variety of Dutch or Israeli selection.
Other experts believe that the name unites several similar varieties at once. It is not listed in the State Register of the Russian Federation, but is widespread among amateur gardeners in different countries.
Potatoes are not grown in industrial fields; more often they can be found in amateur farms or on small farms . Black Prince is usually planted as an exotic addition to other, more common potato varieties.
Advantages and disadvantages
It is not possible to unambiguously determine the positive and negative properties of varieties. Each type has its own pros and cons.
But there are still common advantages:
- Unusual color, taste and appearance of root vegetables.
- The commercial quality of root crops is very good.
- If all requirements are met, it can be stored for a long time, maintaining its taste and excellent presentation.
- The vegetable has a set of useful substances characteristic only of varieties with black roots.
- Some varieties can tolerate heat.
- High immunity to diseases.
Flaws:
- Low yield compared to other varieties.
- These varieties are not suitable for complete sowing of plots; they serve only as supplements.
- Susceptible to some diseases.
Black potatoes are considered exotic vegetables. Therefore, they grow it more for pleasure than to ensure a supply of root crops for the winter.
The potato inside the tuber is black: what is it?
Blackening is a defect caused by mechanical stress, infections, diseases, improper collection or growing process, or improper storage.
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 blackening of the tubers inside. No matter how good a potato looks, it may darken during storage or be darker when dug up.
We need to determine what exactly this is connected with. Otherwise, the entire harvest could be spoiled. A similar problem can be caused by both the physiological disease melanosis (gray spotting) and a variety of infectious diseases, mainly fungal.
Varieties
Breeders offer the summer resident the most common types of crops that are popular in Russia:
- Chinese truffle.
- Black woman.
- Purple Peruvian.
- Black Prince.
- Purple Viking.
- Scottish black variety.
Having become familiar with the characteristics, the gardener chooses the most suitable type of crop for himself and his family.
Chinese truffle
Potato variety with an average ripening period of 75-85 days. The fruits are oblong, the flesh is purple. The skin is thick, which allows for excellent storage throughout the winter.
Black woman
A well-known variety among summer residents, it is distinguished by its early ripening, as it ripens in 70 days. Suitable for any type of use; during heat treatment it does not lose the taste, nutrients and original color of the root vegetable. It is unpretentious in care, but the yield is weak. Not susceptible to root rot and scab.
Purple Peruvian
They worked for 200 years to breed this species. The tubers are oblong in shape, average weight - 80 g, with many eyes. Ripens within 100-110 days. The yield is average, but the vegetable tastes excellent. There is no immunity to diseases.
What to do if the potatoes are black inside
Various methods are used to resolve the problem. It is important to determine the cause and type of disease.
Disease Control
Having discovered the first signs of blackening on potatoes, the plants are treated with fungicides. The most commonly used are Bordeaux mixture and copper sulfate (5–10 g per 10 liters of water).
The culture is also treated with biological preparations - Baktofit, Alirin-B, Binal, Pralin. They can be used up to five times per season. Unearthed plants need to be sprayed.
Along with store-bought drugs, folk remedies for combating blackening are also popular. Treatment is carried out every 10-15 days from the moment the sprouts appear.
Traditional methods:
- Treat the plants with wood ash, which is infused by pouring 4 handfuls of 10 liters of boiling water. A day later, water the potatoes with this solution.
- The garlic cloves and arrows are crushed. 150 g of raw material should be filled with 200 ml of water, which should be warm. Leave 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 an amount of 10 liters. Leave for 3 to 5 days, strain.
For blackening, Trichopolum tablets are also used (one for every liter of water). Treat plantings at intervals of 15–20 days.
Blackleg
There are measures to combat pathology and prevent it that have been tested over the years:
- 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 neutralize dolomite powder. It destroys bacteria and fungi very well.
- Microorganisms cannot tolerate sulfur. If the bottom of the stems turns black, the plant is infected. Treatment with ammonium sulfate is recommended.
- The drug Effekon is effective for treatment at a dose of 3 tbsp. l. for 10 liters of warm water. Carry out the treatment before the first hilling.
Late blight
It is possible to reduce the incidence rate by growing resistant varieties:
- September;
- Russian souvenir;
- Luck;
- Belorussky 3;
- Canteen 19;
- Pace.
Adding mineral fertilizers to the soil has a positive effect. Potassium and phosphate compounds are especially effective. And finally, the use of chemicals will thoroughly protect the culture from infection. Examples - Ridomil, Onyx.
Melanosis
To exclude this disease, you must:
- maintain the correct balance of fertilizer application;
- harvest in a timely manner;
- transport root crops carefully without injuring them;
- Before storing in storage, observe a “healing” interval; at this moment, the peel hardens and the wounds grow together.
Organizing proper care
List of rules:
- Boxes with vegetables should be moved 20 cm away from the walls. This way the potatoes will not get wet and freeze.
- Vegetables should be stored in containers with holes for ventilation.
- You can put beets on top of the potatoes so that they absorb excess moisture.
- During storage, sort through the crop 2-3 times to remove rotten and diseased vegetables.
Landing
There is nothing special about planting black potatoes. It is easy to care for, so even a novice vegetable grower can grow it. The main thing is to comply with the rules and requirements of agricultural technology.
It is necessary to choose the right place, prepare the seeds, plant the potatoes in the garden and care for them.
Deadlines
The crop should be planted in the ground after the soil has warmed to the desired temperature. The optimal option is +7-12 ⁰С. Therefore, the planting date is calculated by the summer resident himself based on the climate of the region and the selected variety.
Place
A well-lit area, preferably protected from drafts and flooding, is the best option for growing root vegetables.
Soil preparation
They begin to prepare the land for planting in the fall; the selected area is dug up with organic and mineral fertilizers. 10 kg of humus and wood ash are added per 1 m2. Some summer residents sow it with green manure, which is plowed together with the soil in the spring.
In April or May, it is recommended to apply dolomite flour or complex mineral fertilizers.
The best result is achieved if, during planting, the holes are filled with humus mixed with wood ash.
Seed treatment
Seed material is selected in the fall. Carefully rejecting low-quality tubers. In the spring they sort again, removing all poorly overwintered root crops.
They are taken out of storage in advance, about 1 month before planting. First of all, the tubers turn green. As they accumulate corned beef, they become poisonous and rodents do not touch them. Do this in the sun for 10 days. Afterwards they are removed to a bright, well-ventilated room for germination.
Planting material must be processed before planting. This will reduce the risk of developing diseases and save you from insect attacks. For this purpose, special products are purchased in the store. Soaking in growth stimulants won't hurt.
Planting pattern and depth
It depends on what location is chosen for the beds. If the soil is loamy or black soil, then they are traditionally planted in holes. The distance between them is approximately 30 cm, deepened by 10 cm.
If the soil is predominantly sandy, use the trench planting method. The distance between potatoes is 25-30 cm, depth is 10-12 cm.
Areas of high humidity are recommended to be planted using the ridge method. In a bed well lit by the sun, the distance between holes is 50 cm, the standard depth is 10 cm.
Sign of illness
In some cases, black potato tubers are not an indicator of the variety, but the result of a disease, attack by microorganisms and fungi. This is a serious problem. To prevent infection of the entire crop, you need to make the correct “diagnosis” and know how to properly deal with a particular disease.
Melanosis is a disease in which dark gray areas form in the flesh. It arises due to the scarcity of the soil, a lack of potassium and an excess of nitrogen. Also, “bruises” in tubers appear due to improper handling, when the crop is thrown too much or is often poured over. To avoid this, it is necessary to strictly follow the recommended proportions when applying fertilizers and carefully transport the tubers.
You can also dig up potatoes with black flesh for bacterial diseases such as blackleg or ring rot.
Blackleg is a disease of the stems, but from the sides the bacterium can penetrate into the tuber itself. As a result of its vital activity, the pulp first becomes black and smells bad, and then the tuber completely rots. If it is not removed in a timely manner, the disease will spread to neighboring specimens.
Ring rot provokes rotting under the skin, as if along a ring of pulp. If you press on the affected tuber, mucus with a foul odor will be released. Such potatoes are not suitable for human consumption.
To avoid bacterial infections, it is recommended to treat tubers with special preparations (Prestige, Baktofit and their analogues) before planting in the ground. Diseased bushes and potatoes should be ruthlessly destroyed, and the storage should be etched with copper sulfate. But the most reliable method is to use varieties that are resistant to bacterial diseases.
There are potatoes with black spots caused by fungi. The following common diseases can be identified in this category:
Alternaria blight is a rare fungal disease in which dark areas in the form of concentric circles appear on the peel. When cut into the flesh, depressed dark spots are visible.
Late blight is a very dangerous fungal disease of potatoes. Dark spots appear on the tubers, leading to rotting.
Different types of scab manifest themselves in different ways:
- Black scab is small black spots in the form of a network.
- Common scab appears as dark sores.
- Powdery scab is distinguished from other types by star-shaped sores. They are dry and have a brown tint.
- Silver scab is a coating of silvery sheen with a metallic tint.
- Lumpy scab appears as raised black pustules.
How to deal with this scourge? The drugs Maxim and Prestige cope well with scab. These means need to treat the seed material before planting in the ground, then the new crop will no longer be infected with the fungus.
Fomoz is another unpleasant disease. It is also called button rot. A dark brown spot forms on the surface of the tuber, causing the pulp to rot. Rotting tissue is easily separated from the healthy part with your fingers.
Fusarium - dry rot. When damaged, a section of the tuber rots, collapses and becomes rotten. When tactilely applied, the affected part crumbles like dust from a stump.
Potato cancer . When cancer attacks potatoes, the black skin becomes covered with ugly growths. This is the most dangerous disease. In those gardens where the fungus of this disease has been identified, the crop cannot be grown for 6 years. To prevent fungi from attacking potatoes, preventive measures must be taken in a timely manner. They are the same as for bacterial infections.
Features of care
The root color is black and does not require any special care procedures. Everything is done the same as with ordinary potato varieties.
Watering
Any potato needs timely watering. The future harvest depends on how the moisture supply is carried out. Summer residents advise organizing drip irrigation. But in its absence, water as needed using the usual methods.
The plant requires abundant watering:
- at the moment of budding;
- during the flowering period;
- after it blooms.
Ensuring the supply of moisture will lead to the stated volume of yield.
Top dressing
The plant does not refuse to apply fertilizers. No matter how fertile the land is, fertilizing is mandatory. For the first time, on the 14th day after germination, liquid mullein or urea is used.
The second mandatory feeding is immediately after the potatoes have flowered. Then water with potassium sulfate at the rate of 500 mg per 1 bush.
If there is time and opportunity, the amount of fertilizing is increased.
Weeding
Removing weeds is a mandatory process when growing any crop. This is especially important at the initial stage, when the plant requires the maximum amount of nutrients from the soil. And weeds pull out from the soil most of the minerals that potatoes need for full development.
Another reason to pull out weeds is that they are carriers of diseases and pests.
Loosening the soil
The root system of plants needs a constant supply of oxygen. That's why summer residents loosen their beds. Breaking the crust formed after rain or watering.
Before emergence, the soil is loosened shallowly, this allows the tubers to breathe and develop faster. In addition, it reduces the amount of weeds.
Hilling
Mandatory procedure when growing crops. This protects against the appearance of pests, the development of certain diseases and improves soil aeration. This is done for the first time when the plant reaches 15-20 cm in height. Then 2 more times, until the potatoes finally grow, and this becomes difficult.
Causes of blackening of potatoes
The appearance of dark spots under the skin of potatoes can be caused by various reasons. In each case, you need to understand thoroughly, identify the source of the blackening and try to eliminate it if possible.
During storage
If you find darkened potatoes in storage, you must promptly remove them from a common box or chest. Color changes are caused by:
- storage for frozen tubers. This usually happens during late harvesting, when the potatoes are “grabbed” by the first frost. The pulp softens, oxidizes, and dark spots appear on it;
- storage of young potatoes. Tubers dug up ahead of schedule did not develop a thick, durable skin. It protects the pulp from mechanical damage and pathogenic fungi;
- improper storage conditions for vegetables (too low or high temperature in the cellar, high humidity, lack of ventilation);
- storage of infected tubers (during harvesting into the cellar, no sorting or inspection of the potatoes was carried out).
On a note! If the potato tops have an infection during the growing season, for example, late blight, then the tubers cannot be stored.
- mechanical damage. When harvesting potatoes or transporting some of the tubers, they were broken and 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
To prepare most dishes, potatoes (unless you plan to bake or boil them in their jackets) must be peeled. “Stripped” tubers quickly darken, and the beautiful flesh takes on an unattractive grayish or bluish-black hue (see photo).
Why do potatoes turn dark after peeling? The culprits of darkening are the amino acid tyrosine and the special enzyme tyrosinase present in potato pulp. They are necessary for oxidative processes, and upon contact with oxygen they cause darkening. This is why peeled potatoes quickly turn black.
The amount of tyrosinase depends on nitrogen fertilizing. 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). With this kind of indicator, you can “by eye” determine nitrate potatoes, since they quickly darken when cut.
After cooking
Often housewives are faced with the fact that snow-white potatoes after peeling take on a gray or dark appearance after cooking. Causes:
- poor quality water;
- feature of the variety (starchy varieties containing a large amount of dry matter most often darken);
On a note! Potato varieties with high starch content: Odyssey, Impala, Skazka, Skarb, Charodey, Red Lady, Red Scarlet.
- when growing crops, agrotechnical practices were violated (excess of phosphorus and nitrogen additives, deficiency of potassium fertilizers in the soil);
- storage rules are not followed (high humidity, low amount of oxygen in the cellar);
- freezing of vegetables. Frozen potatoes soften, darken after cooking, and acquire a sweetish taste.
Is it possible to eat it? It is possible, since in this case there is no infection, the tubers are not diseased and there is no danger to human health. True, the taste of boiled potatoes will be unusual, and external attractiveness is also important.
