Herbicide selectivity for potato crop

Abstract

Few studies on herbicide selectivity for potato crop can be found in literature, especially under Brazilian conditions. Therefore, the aim of this study was to analyze phytotoxic action of different herbicides for potato cv. Agata. Two experiments were developed under commercial field production conditions. A randomized complete block design, in factorial scheme 7x2+1, four replicates, was used, from April 14 to September 29, 2016. Treatments consisted of seven herbicides sprayed at two doses (ethoxysulfuron 45 and 90 g ha-1, halosulfuron 37.5 and 75 g ha-1, sulfentrazone 250 and 500 g ha-1, flumioxazin 17.5 and 35 g ha-1, clomazone 200 and 400 g ha-1, isoxaflutole 37.5 and 75 g ha-1 and oxadiazon 250 and 500 g ha-1) and also a control without application. Potato plants were sprayed with post-emergence herbicide ethoxysulfuron, four and seven days after hilling up, for the first and the second experiments, respectively; the other pre-emergence herbicides were sprayed after planting. The two doses of herbicide ethoxysulfuron caused severe visual injuries to potato plants, reflected in the commercial production of tubers. However, flumioxazin, halosulfuron, sulfentrazone, clomazone, isoxaflutole and oxadiazon were considered promising pre-emergence herbicides for potato crop.

Total and True Protein Content in Potato Tubers Depending on Herbicides and Biostimulants

“…In the light phase of photosynthesis, it acts as an inhibitor of electron transport, enabling the formation of active oxygen species. C (clomazone) inhibits the biosynthesis of photosynthetic pigments, especially chloroplast [2]. As a result of the action of M (metribuzin), the light energy is not converted into chemical energy, which is necessary for plants [4].…”

“…Mechanical and chemical treatments using herbicides, herbicide mixtures or herbicides with other preparations used in potato plantations protect the crop against weeds [1][2][3][4], but can be phytotoxic, affect the yield and change the chemical composition of tubers [5][6][7]. One of the most important components of potato is protein, which in the fresh matter of the tuber is present in the amount of 1.7%-2.3%, and in the dry matter it ranges from 4.5% to 13.6% [8,9].…”