Relationship of sweetpotato yield and quality to amount of irrigation

A line-source irrigation design was used to provide continuously increasing amounts of irrigation at each application to sweetpotato [Ipomoea batatas (L.) Lam]. Marketable yields increased with applied irrigation amounts until a total water application of 76% of pan evaporation (E(pan)) was reached...

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Bibliographic Details
Published inHortScience Vol. 27; no. 1; pp. 23 - 26
Main Authors Thompson, P.G. (Mississippi State University, Mississippi State, MS), Smittle, D.A, Hall, M.R
Format Journal Article
LanguageEnglish
Published Alexandria, VA American Society for Horticultural Science 01.01.1992
Subjects
Agricultural and forest climatology and meteorology. Irrigation. Drainage
Agronomy. Soil science and plant productions
AZUCARES
Biological and medical sciences
CALENDARIO DE LOS RIEGOS
CALENDRIER DES IRRIGATIONS
CALIDAD
Fundamental and applied biological sciences. Psychology
General agronomy. Plant production
GEORGIA (ESTADOS UNIDOS DE AMERICA)
GEORGIE (ETATS UNIS)
IPOMOEA BATATAS
Irrigation. Drainage
QUALITE
RENDEMENT DES CULTURES
RENDIMIENTO DE CULTIVOS
SUCRES
Mississippi
United States
North America
America
Production quality
Vegetable crop
Dicotyledones
Angiospermae
Spermatophyta
Carbohydrate
Yield
Tuber plant
Ipomoea batatas
Sprinkler irrigation
Convolvulaceae
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Summary:A line-source irrigation design was used to provide continuously increasing amounts of irrigation at each application to sweetpotato [Ipomoea batatas (L.) Lam]. Marketable yields increased with applied irrigation amounts until a total water application of 76% of pan evaporation (E(pan)) was reached and then decreased rapidly with applied irrigation amounts. Weight loss and decay of roots during storage showed quadratic responses to irrigation amounts and were minimal at the irrigation level of maximum yields. Contents of dextrins and maltose increased with irrigation amounts. Glucose content was maximum at a total water amount of 94% E(pan), and fructose content decreased with increased amounts of irrigation. Sensory ratings for appearance, flavor, texture, and preference, and objective color measurements of cooked flesh also reached their highest values near the irrigation amount of maximum yield
Bibliography:9319693
F06
F01
ISSN:0018-5345
2327-9834
DOI:10.21273/hortsci.27.1.23