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M. J. Pavek Z. J. Holden R. R. Spear B. J. Weddell 《American Journal of Potato Research》2018,95(5):451-462
The standard row width for potato production in the Columbia Basin of Washington and Oregon is 86 cm (34 in.), but the reasons for this are unclear. The goal of this research was to identify a row width that maximizes potato grower revenue by optimizing land use efficiency. A 2012 pilot study conducted in central WA with four potato varieties (Alturas, Ranger Russet (R.), R. Burbank, and Umatilla R.) and four row width treatments (76, 81, 86, and 91 cm (30, 32, 34, and 36 in.)) indicated that row widths <86 cm had several advantages over those ≥86 cm. The protocol and methods were refined and a larger study conducted between 2013 and 2015. Russet Norkotah, Chieftain, and Teton R. were planted with the four varieties mentioned above into 71, 76, 81, and 86 cm (28, 30, 32, and 34 in.) row-width treatments; in-row seed piece spacing was 25.4 cm (10 in.). When data were averaged across years and varieties, a quadratic regression provided the best fit for total yield and adjusted gross return; the values for each peaked at 79 cm and 80 cm, respectively. Row widths of 76 and 81 cm produced 6 and 7 t ha?1 higher yields, respectively, than the 86 cm industry standard. The 81 cm treatment produced 7.3% higher adjusted gross than the industry standard. Compared to the industry standard, plants from the 71 cm rows performed poorly; this 15 cm (6 in.) reduction in row width caused a 9.3% loss of adjusted gross income. Tuber weight and number per plant and were maximized when rows were ≥81 cm wide. These data suggest that the industry standard row width of 86 cm is an inefficient use of land and that an inter-row spacing of 80–81 cm (31.5–32.0 in.) could improve economic return to Columbia Basin growers by as much as $937 ha?1. 相似文献
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Rulon R. Spear Zach J. Holden C. F. Ross B. J. Weddell Mark J. Pavek 《American Journal of Potato Research》2018,95(1):92-100
Six hundred untrained panelists evaluated the baked sensory appeal of up to six varieties, three clones, and two Russet Norkotah (RN) strains. Panelists consumed small samples of plain baked potato and recorded their preference for aroma, flavor, texture, aftertaste and acceptance. After viewing photographs of two unidentified baked potatoes (RN and Classic Russet) sliced in half, they selected the photo that best described their visual preference of a baked potato; each potato was stored at 6.7 °C for 6 months prior to cooking. Eighty percent of panelists shown the photographs of the unidentified baked potatoes preferred the visual appearance of Classic R (white/cream - colored flesh) to that of RN (yellow/Gy - colored flesh). Mean scores for all culinary traits averaged > 5.0 on the 1-9 scale, which indicated that panelists generally liked the culinary attributes of all trialed varieties, however, panelists were able to detect differences among varieties. Flavor and texture were addressed in written comments from panelists more frequently than other attributes. On a texture scale of 1–7, with 1 = moist/dense and 7 = dry/crumbly, most panelists preferred baked potatoes with a texture of 3 (creamy/smooth). 相似文献
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In young rabbits before the age at which the eyes open, only three of the seven receptive field types described in the adult visual cortex are detectable. The remaining four receptive field types-which share the property of having radially asymmetric fields-appear later, coincident with a decline in the percentage of cells that are visually responsive but not classifiable as to receptive field type. 相似文献