Nitrogen fertilization and yield formation of potato during a short growing period

  • L. MUSTONEN
  • E. WALLIUS
  • T. HURME

Abstract

The effects various rates of nitrogen application on accumulation of dry matter and nitrogen in potato (Solanum tuberosum L.) were studied during a short growing period of 140180 days, at MTT Agrifood Research Finland in 20002001. The treatments were 0, 60 and 120 kg N ha-1 and the potato cultivars tested were Van Gogh and Nicola. Four successive harvests were made during the course of the experiment to monitor changes in the accumulation of dry matter and nitrogen over the season. Applications of nitrogen substantially increased haulm dry matter accumulation and to an even greater extent their nitrogen contents. The highest dry matter values were generally registered at 120 kg N ha-1. Dry matter and nitrogen content of haulms started to decline during the later part of season and most nitrogen was relocated to tubers. The results suggest that an application of only 60 kg N ha-1 was sufficient to promote rapid canopy development and there were only small reductions in dry matter and nitrogen accumulation until late in the season when the canopy started to senesce as nitrogen supply diminished. Tuber yield, plant dry matter and nitrogen accumulation at maturity were related to crop nitrogen supply. Although application of the high rate, 120 N kg ha-1, resulted in a significant increase in dry matter accumulation, this was not reflected in the profit because the higher nitrogen application reduced dry matter content of tubers by 2.6% in 2000 and by 1.1% in 2001 relative to the use of 60 kg N ha-1. Apparent fertilizer nitrogen recovery values on a whole plant basis ranged from 53 to 75%. The proportion of fertilizer recovered in tubers clearly declined with increase in nitrogen supply.;

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Section
Articles
Published
Jan 2, 2010
How to Cite
MUSTONEN, L., WALLIUS, E., & HURME, T. (2010). Nitrogen fertilization and yield formation of potato during a short growing period. Agricultural and Food Science, 19(2), 173-183. https://doi.org/10.2137/145960610791542334