Efficacy of Sweet Potato Transplanting Machine for Different Cultivation Systems in Northern China

Author:

Li Hui,He Tengfei,Liu Hu,Shi Song,Wang Baoqing,Zhou Jilei,Liu Xuechuan,Wei Guojian,Zhang Rongfang

Abstract

China is the world’s biggest producer of sweet potato (Ipomoea batatas (L). Lam.), and approximately 55% of the global supply is from China. Raised beds (RB) and raised beds mulched with plastic film (RBF) are the two main sweet potato cultivation systems now widely used in northern China. Planting placement of multiple nodes buried in shallow soil layers is additionally required for the sweet potato cultivation to achieve higher yields and reduce pests and diseases in this area, which increases the difficulty of transplanting mechanically. Therefore, a 2CGFS-2 compound sweet potato transplanter was developed, and the key parameters of slips transplanting apparatus were designed in this paper. Furthermore, its performance was investigated over two years under four treatments with different sweet potato varieties (Jishu 26 and Pushu 32) and cultivation systems (RBF and RB). The results showed that the missing seedling rate and qualified rate of transplanting population for each treatment by using 2CGFS-2 compound transplanter were <1.2% and >95.0% in both 2020 and 2021, while the mean values of the plant spacing variation coefficient and the qualified rate of transplanting depth during 2020–2021 were 4.53% and 96.28%, respectively. The length of the sweet potato slip inserted into the soil by the 2CGFS-2 compound sweet potato transplanter was almost the same, ca. 195 mm. The accurate placement of the sweet potato slips reduced the differences in tuber weight per plant caused by manual transplanting. These results are of considerable importance for RB and RBF sweet potato cultivation systems.

Funder

National Key R&D Program of China

Agricultural science and technology innovation project of Shandong Academy of Agricultural Sciences

Publisher

MDPI AG

Subject

Plant Science,Agronomy and Crop Science,Food Science

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