STUDIES ON YIELD AND QUALITY OF BYADGI CHILLI (Capsicum annuum L.) IN RELATION TO SOIL PROPERTIES IN TRANSITIONAL ZONE AND PART OF DRY ZONE OF NORTH KARNATAKA
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Date
2001-08-09
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE
Abstract
Studies made on yield and quality of Byadgi chillies in relation to soil properties
in Dharwad, Haveri and Gadag districts of Kamataka indicate that, deep black soils
produced highest yield and first grade fruits, while red soils produced lowest yield and
third grade fruits and medium black soils were intermediate in influencing the yield and
quality of fruits. Nutient status of soils, moisture availability and other soil properties
influenced the root growth and nutrient uptake by plants leading to variation in the yield
and quality of Byadgi chillies.
Different grade Byadgi chilli fruits were analysed for physico-chemical characters,
quality attributes and mineral composition. Further, pericarp and seed components were
also analysed for minerals separately, to study their partitioning in fruit components and
to establish relationship between quality attributes and mineral status of whole fruits/fruit
components. Non significant difference existed between different grades of fruits for
capsaicin and oleoresin contents, but significant difference existed for colour value of
fruits with first grade fruits recording highest quality attributes followed by second and
third grade fruits.
Mineral concentration in whole red fruits followed the order
K>N>Ca>Mg>S>P>Fe>Mn>Zn>Cu and significant difference existed between different
fruit grades for K concentration in whole fruits pericarp component with highest
concentration in the first grade fruits. Partitioning of minerals in fruit components
revealed that, irrespective of fruit grade, all minerals except K and Ca gets partitioned
more in seed than in pericarp.
Correlation studies revealed that, yield/quality attributes of chillies are negatively
related to bulk density of soil, while other soil physico-chemical properties are positively
related. Similarly, organic carbon, available N and K had significant positive correlation
with yield/quality of fruits. Significant positive relationship between colour value of fruits
and K concentration in whole fruit/pericarp component was observed.
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