Black heart destroys potato crop, know its identification and solution
Black Heart Potatoes: One of the most important food crops in the world, potatoes are produced and eaten in vast quantities. However, throughout its development, a number of physiological ailments arise, with black heart disease being one of the main issues. The inside portion of potato tubers is affected by this condition, turning them dark brown or black. In addition to costing farmers money, this condition has an impact on customer enjoyment and health. Therefore, in order to increase the efficiency and sustainability of potato production, it is essential to comprehend its causes, impacts, and management measures.
Black Heart’s Main Causes
A physiological condition known as black heart may be brought on by a number of environmental and crop management-related factors. The following are its main causes:
Absence of Oxygen
Potato tubers that are not properly oxygenated during storage or in the field have a shortage of oxygen in their cells, which causes the cells to die and become black. This issue may be made worse by improper ventilation in storage facilities and the placement of densely packed tubers.
Elevated Temperatures
Long-term exposure to high temperatures (over 30°C) causes interior tissue in potato tubers to begin dying, which eventually results in the formation of black heart. If they are not promptly chilled after harvesting in hot weather, this issue may worsen.
Insufficient Oxygen in the Soil
The tubers may not get enough oxygen in thick or very damp soil, which causes cell damage and blackening. Conditions that are wet encourage this illness.
Unsuitable Storage Circumstances
Potatoes that are kept in warehouses without enough ventilation will experience oxygen deprivation and develop black heart. This issue may potentially be made worse by abrupt shifts in frigid temperatures (2-4°C) or insufficient ventilation.
Inadequate Nutrients
A soil deficiency in calcium, potassium, and magnesium weakens potato tubers and raises the risk of black heart disease. Unbalanced fertilizer usage might also lead to this issue.
Black Heart’s Effects
Potato production is impacted by black heart, which also degrades the product’s quality and marketability. The following are its main effects:
Financial Loss
Farmers suffer financial losses as a result of the impacted potatoes being rejected entirely or sold at a reduced price on the market. Additionally, the potato processing sector loses money since these potatoes are not used in the industry.
Quality Decline
Sales of potatoes with black blemishes drop because customers find them unappealing. Potatoes’ nutritional content and flavor are also impacted.
Having Trouble Storing
Potatoes with black heart begin to decay rapidly, shortening their shelf life. In addition to harming other healthy potatoes, bad potatoes may increase the overall amount of storage loss.
Managing Black Heart Effectively
Adopting an integrated management plan that incorporates suitable techniques from crop production to storage is essential for the control of black heart.
1. Farm-Level Management
Make sure the field has enough drainage to prevent waterlogging.
To maintain soil pH and nutrient balance, regularly test the soil and apply the right fertilizers.
Choose potato types that are less likely to develop black heart.
2. Management of Nutrition and Irrigation
Utilize methods such as mulching and drip watering to maintain the soil’s moisture balance. Maintain the right levels of potassium and calcium to keep the tuber robust.
3. Management of Harvesting and Storage
When the weather is comparatively cool, potatoes are best harvested in the morning or evening.
Once harvested, store the potatoes in a cool, well-ventilated area to allow them to cool rapidly.
During storage, keep the temperature between 3 and 4°C, the humidity at 90%, and make sure there is enough ventilation.
Keep an eye on your CO₂ and O₂ levels to prevent the development of a black heart from oxygen deprivation.
4. Organic Treatment and Crop Rotation
In potato fields, use crop rotation to preserve soil quality and lessen issues like root rot. Utilize organic amendments and biofertilizers to preserve the soil’s microbiological equilibrium.
