Arizona Agkicultukal Exi'i:uimi:xt Station 443 



TABLE X. — VARirrV VIKLD 01" IRISH POTATO 

 Variety Avera!?o yielil per hill Yield per acre 



Mammoth Pearl 1.00 lb. 14.508 lbs. 



Karlv Si.x Weeks 1.12 1b. 16.611 lbs. 



Rural New Yorker .79 lb. 11.539 lbs. 



Earliest of All .60 lb. 9,995 lbs. 



FlafrstafF Red .70 1b. 10.613 lbs. 



Producer ..>^ 1'-. 7><'<' l^s 



Karlv Rose .50 lb. 7.438 lbs. 



Bliss Triumph .60 lb. 9.759 lbs. 



White Rose .65 lb. 9.672 lbs. 



Downing .75 11). 11.157 lbs. 



Burbank .87 lb. 13.009 lbs. 



Pride of Multanomah .37 lb. 5.5% lbs. 



Snow .83 lb. 12.465 lbs. 



Hoosier .22 lb. 3,163 lbs. 



Storage tests as outlined in last year's report were continued 

 in an effort to find a satisfactory method of carrying the spring 

 crop of potatoes through the summer. Best results were secured 

 from the method in which the potatoes were spread out thinly on 

 the ground under an open shed, and next to this the method in 

 which the potatoes were spread out in thin layers in slatted bins. 

 The percentage of loss in the first-named method did not exceed 

 5 percent; in the latter method the loss was about 10 percent. 

 Sound potatoes from these tests will be used for planting next 

 spring. The potato studies will be broadened next year tn include 

 fertilizer and spraying tests in the potato districts of northern Ari- 

 zona. Also seed potatoes produced in the northern ])art of the 

 State will be tested for yield and quality in the other potato districts. 



SWEET POT.VTO 



Commercial storage tests with the sweet potato were conducted 

 in which adobe houses were used as a means of storage. Two 

 houses were utilized for the experiment, one constructed esi)ecially 

 for storage purposes, and the other an old adobe converted into a 

 storage house. Five thousand pounds of potatoes were placed in 

 each house and an effort made to maintain a temperature of 85 to 90 

 degrees during the first two weeks of storage and 55 to 60 degrees 

 during the remainder of the storage period. On the whole, the re- 

 sults were very satisfactory. In one house, where a uniform size 

 potato was used and where the temperature was allowed to vary 

 but little from the standard set, no spoilage whatever developed. 

 In the other house, where the potatoes were not graded (extremely 

 large and very small sizes being mixed together), a rather large 

 percentage of spoilage resulted. While these tests will be con 

 tinned, it is believed that, by the exercise of care in grading and 



