The Asian Journal of Horticulture

R. S. Jawadagi ¹, N. Basavaraja ¹, K. S. Khyadagi ², P. S. Pattar ²

Affiliations
1 Horticulture Research Station (U.H.S), Bijapur Karnataka, IN
2 Horticulture Research Station (U.H.S), Bijapur Karnataka, IN

Abstract

The results obtained in the experiment revealed that, the minimum PLW and rotting (17.33 and 21.94%, respectively at 120 DAS) was recorded with the application of 50 per cent FYM (12.50 t ha- 1) + 50 per cent VC (2 t ha-1) + biofertilizers (Azospirillum and phosphate solubalizing bacteria @ 5 kg ha- 1 each) with 15 cm x 10 cm spacing and sprouting was less when crop provided with 50 per cent FYM (12.50 t ha-1) + 50 per cent VC (2 t ha-1) with 15 cm x 10 cm spacing. However, with respect to bulb quality parameters, application of 50 per cent FYM (12.50 t ha-1) + 50 per cent VC (2 t ha-1) + biofertilizers (Azospirillum and phosphate solubalizing bacteria @ 5 kg ha-1 each) with 15 cm x 10 cm spacing recorded maximum values (13.27, 13.36 and 49.28 % of TSS, dry matter and marketable bulbs at 120 DAS, respectively) followed by the crop nourished with 50 per cent FYM (12.50 t ha-1) + 50 per cent VC (2 t ha- 1) + biofertilizers (Azospirillum and phosphate solubalizing bacteria @ 5 kg ha-1 each) with 15 cm x 15 cm spacing.

Keywords

PSB, FYM, PLW, TSS, azospirillum, Geometry, Onion

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R. S. Jawadagi ¹, D. R. Patil ¹, D. A. Peerajade ¹, D. Shreedhar ¹, Raghavendraachari ¹

Affiliations
1 Horticulture Researcdh Station (U.H.S.), Bijapur Karnataka, IN

Abstract

An attempt was made to determine the most effective post harvest treatment to extend the storage life of custard apple fruits. The results revealed that the application of the wax emulsion at 10 per cent recorded significantly minimum PLW (7.51%) as compared to other treatments. The treatment also recorded the highest acidity (0.34%), lowest TSS (20.73%), lowest rotting (16.15%) and maximum marketable fruits (71.38%) after five days of storage. The organoleptic scores for colour , flavour, texture and taste also superior in the treatment. However, application of wax emulsion 12 per cent also recorded at par values for the above parameters.

Keywords

Custard Apple, Wax Emulsion, Organoleptic, Storage, Shelf Life

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