Effect of soil and foliar applied Fe on yield and quality of cowpea
Agronomic biofortification of cowpea using FeSO4
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Cowpea (Vigna unguiculata (L.) Walp.) is one of the most important legume vegetable grown in India. The choice of cowpea as a vegetable is due to its palatibility, nutritional factors and absence of metabolites or toxins. The use of cowpea as a vegetable acts as a cheap source of protein (22-24%) in vegetarian dominated diets. Being rich in protein and other nutrients, it is also known as vegetable meat. Research study entitled "EFFECT OF SOIL AND FOLIAR APPLIED Fe ON YIELD AND QUALITY OF COWPEA (Vigna unguiculata (L.) Walp.)" was conducted during the year 2017 in summer season at the Vegetabl...
Cowpea (Vigna unguiculata (L.) Walp.) is one of the most important legume vegetable grown in India. The choice of cowpea as a vegetable is due to its palatibility, nutritional factors and absence of metabolites or toxins. The use of cowpea as a vegetable acts as a cheap source of protein (22-24%) in vegetarian dominated diets. Being rich in protein and other nutrients, it is also known as vegetable meat. Research study entitled "EFFECT OF SOIL AND FOLIAR APPLIED Fe ON YIELD AND QUALITY OF COWPEA (Vigna unguiculata (L.) Walp.)" was conducted during the year 2017 in summer season at the Vegetable Research Scheme, Regional Horticultural Research Station (R.H.R.S.) of Navsari Agricultural University, Navsari, Gujarat, India. There were 9 treatments including an absolute control with two different methods for application of FeSO4 i.e. soil and foliar in a Randomized Block Design with three replications. From economic point of view and based on fresh pod yield for maximum returns, soilapplication of FeSO4 @ 25 kg ha-1 (T6) was found superior with the highest yield and B:C ratio of 1.42. This treatment was found beneficial and remunerative for the growth, yield and quality of cowpea.
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