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Potato types
There is a wide range of different types of potato with some 85 genera and nearly 3000 species worldwide.
Potato Cultivars
Although most cultivars are white or yellow fleshed and have white skins, there are a wide range of colour variations. Potatoes are largely cool season crops, produced under optimal average temperatures that range from 10-20°C.
The tubers are susceptible to freezing and need to be lifted prior to the onset of autumn or winter frosts. In most regions, yields are best when seed is planted shortly after the last frost. This ensures a long growing season. In areas with no risk of frost, potatoes can be cropped all year round.
The information on this website concentrates upon the ‘white potato’ – Solanum tuberosum – which is the most widely grown potato.
Potato Varieties
Potato varieties are either determinate or indeterminate in nature. Indeterminate varieties will carry on growing for longer and, in some growth environments, will need some form of management to stop leaf and stem growth, prior to harvesting.
Desiccation or crop haulm destruction in indeterminate varieties should be timed to maximize yield and tuber quality characteristics.
Related articles
How to influence potato tuber numbers
The numbers of potato tubers produced by each potato plant is influenced by agronomy and varietal potential. The nutrients phosphate, potassium, and calcium all influence tuber number.
How to increase potato tuber size
Tuber size and uniformity is critical for every market, whether it is fresh potatoes, seed or processing crops. Anything that the grower can do to prolong a healthy leaf canopy will increase the average tuber size.
How to improve potato skin finish
Skin finish is important as consumers increasingly demand potatoes with clean, attractive skins. Tubers with surface infections of skin diseases are less attractive and also likely to have a reduced storage life.
How to reduce potato bruising
Potato tuber bruising is a serious problem in the potato industry. Correct nutrition of the crop prior to harvest can minimise the risk of bruising occurring with potassium, calcium and boron all having effects that reduce bruising.
