Response of Chickpea (Cicer arietinum L.) to Different Sources of Phosphorus and Levels of bSulphur in Arid Western Rajasthan
| dc.contributor.advisor | Amit Kumawat | |
| dc.contributor.author | ANURADHA YADAV | |
| dc.date.accessioned | 2023-10-19T15:48:29Z | |
| dc.date.available | 2023-10-19T15:48:29Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | Pulses are the important source of dietary protein and have exclusive properties of sustaining and restoring soil fertility and increase biological value of protein. Chickpea (Cicer arietimum L.) belongs to family fabaceae originated in south eastern turkey and derived from the greek word „kikus‟ meaning force or strength. Chickpea is mostly consumed in the form of processed whole seed and dal but also used for preparing a variety of snacks, sweets and condiments which are very useful for stomach ailments and blood purification (Singh et al., 2018). India is the largest producer and acreage holder of chickpea in the world. In India, it is cultivated in 10.56 million hectares with an annual production of 11.23 million tonnes with productivity of 1063 kg ha -1 (Anonymous, 2020-21a). It is extensively cultivated in the states of Madhya Pradesh, Maharashtra, Rajasthan, Karnataka, Andhra Pradesh, Uttar Pradesh, Gujarat, Chhattisgarh and Jharkhand. In Rajasthan, the crop occupied 15.97 lakh hectares and produced 18.67 lakh tonnes with the productivity of 1169 kg ha -1 (Anonmyous, 2020-21b). Bikaner, Sri Ganganager, Hanumangarh, Churu, Jhunjhunu, Jaisalmer, Rajasamand, Nagaur, Tonk, SawaiMadhopur, Jodhpur, Bhilwara, Jaipur and Jhalawar are important chickpea growing districts of Rajasthan. It contains 18-22 per cent protein, 52-70 per cent carbohydrate, 4-10 per cent fat and sufficient quantity of minerals, calcium, phosphorus, iron and vitamins. Besides, it is also important for sustainable agriculture as it improves the physico-chemical and biological properties of the soil. Its deep roots also open the soil, which ensure better aeration and heavy leaf drop increases the organic matter content in soil. It can fix about 25-30 kg N ha -1 through symbiosis and these minimize dependency on chemical fertilizers (Reddy and Reddy, 2005). Thus, chickpea plays a vital role in improving the soil health. Production of chickpea is limited by lack of plant nutrient available in the soil, because majority of our farmers hardly use any manure or fertilizer for legume cultivation. However, there is a possibility to enhance the productivity through optimum fertilization and management, as there is a wide gap between the average yield and yield potential of crop. Plant nutrient, suitable cultivars and correct fertilizer have significant effect on yield and yield component (Khan et al., 2005). | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810199365 | |
| dc.keywords | Chickpea | |
| dc.keywords | Phosphorus and Levels of bSulphur | |
| dc.language.iso | English | |
| dc.publisher | College of Agriculture, Swami Keshwanand Rajasthan Agricultural University | |
| dc.sub | Agricultural Chemicals | |
| dc.theme | Response of Chickpea (Cicer arietinum L.) to Different Sources of Phosphorus and Levels of bSulphur in Arid Western Rajasthan | |
| dc.these.type | M.Sc | |
| dc.title | Response of Chickpea (Cicer arietinum L.) to Different Sources of Phosphorus and Levels of bSulphur in Arid Western Rajasthan | |
| dc.type | Thesis |