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Paper Details

Effect of different sources and levels of potassium on quality of paprika (Capsicum annuum var. longam) cv. KtPl-19 under fertigation system

G. SATHISH, V. PONNUSWAMI*1, I. GEETHALAKSHMI2,M.S. MARICHAMY3 AND K. SUNDHARAIYA4

Journal Title:International Journal of Agricultural Sciences
Abstract


Investigations were carried out in paprika (Capsicum annuum var. longam ) cv.Ktpl19 at the Department of Spices and Plantation Crops, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore. To study the influence of drip fertigation on quality traits, the experiment was conducted for two seasons viz., season I (June 2007- Jan 2008) and season II (July 2008- Feb 2009) to get the concurrent result. The experiment was laid out in a Randomized Block Design, replicated thrice with seven treatments. The data on quality traits viz., ascorbic acid (mg 100-g of fruit), oleoresin content (%), capsaicin content (%) were taken from randomly selected plants and were statistically analyzed. The result shows that significantly higher ascorbic acid content of 94.67 mg 100-g of fruit and oleoresin content of 15.17 per cent was observed in T7. It was followed by T6 of ascorbic acid content of 87.20 mg 100-g of fruit and oleoresin content of 14.12 per cent. Low capsaicin content of 0.018 per cent were registered when the plants were supplied with water soluble fertilizers at 100% RDF using MAP, Multi-K and SOP through drip irrigation during both the seasons. It was followed by T1 of higher capsaicin content of 0.029 per cent

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