What are the potato varieties

Potatoes are a very familiar vegetable to everyone, but few people know about potatoes. In fact, potatoes are potatoes, but the names vary in different regions. There are many varieties of it. The common potatoes we see are yellow-skinned, but there are also colorful potatoes, such as purple, red, and even black. The black potatoes in particular are a pollution-free and harmless green food, very suitable for human consumption.

Potato is a perennial herb in the Solanaceae family. Its tubers are edible and it is the fourth most important food crop in the world, after wheat, rice and corn. Potatoes, also known as ground eggs, potatoes, sweet potatoes, etc., are the tubers of the Solanaceae family. It is one of the world's five major crops along with wheat, rice, corn and sorghum.

Colored potatoes include purple, red, black, yellow potatoes, rainbow potatoes, etc. Colored potatoes can also be developed as specialty foods. Because they contain antioxidants, the colored potato chips still retain their natural color after being fried at high temperature. In addition, purple potatoes are not sensitive to light, and fried potato chips can maintain their original color for a long time.

China has bred high-quality colored potatoes, mainly purple and red. By hybridizing old purple and red potato varieties with excellent high-yield potato varieties, more than 100 different strains of colored potatoes have been improved and screened. Compared with the old varieties, the improved colored potatoes have smaller eyes, better appearance, stronger disease resistance, and can reach a yield of 1,000 to 1,500 kilograms per mu. The R&D center is also preparing to cultivate blue potato varieties.

According to preliminary analysis by agricultural experts, the reason why black potatoes appear black and purple is because they contain a large amount of anthocyanins, which have anti-aging effects. At the same time, it also has the characteristics of well-developed main stalk, few branches, strong growth potential and strong disease resistance. The yield per mu reaches 1,500 kilograms, which is about 20% higher than that of ordinary potato varieties. At the same time, due to the improved disease resistance of this variety, the dosage of pesticides used in production is greatly reduced, which is conducive to the production of pollution-free and harmless green food.