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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:2, February, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(2): 1536-1539
DOI: https://doi.org/10.20546/ijcmas.2019.802.179


Standardization of Softwood Grafting in Tamarind (Tamarindus indica L.)
R. Praveenakumar*, R. Vasantha Kumari, B.G. Hanumantharaya and C. Suneetha
Department of Horticulture, GKVK, University of Agricultural Sciences, Bangalore-560065, India
*Corresponding author
Abstract:

Standardization of Softwood Grafting in Tamarind was carried out at the Department of Horticulture, GKVK, UAS, Bangalore. The broad objectives of the investigation are to study the success and survival per cent of softwood grafting in Tamarind using only Tamarindus indica as rootstock under Bangalore condition over the months (February to May) in different growing condition. A significant effect was observed with different treatment (Months of grafting), sub treatment (Growing conditions) on the observation recorded on softwood grafts of Tamarind The softwood grafting success and survival rate were recorded highest in T4 (M2C1: March + low cost polyhouse) with 96.66 % and 96.68 %, respectively. Softwood grafting was performed well under March + low cost polyhouse condition.


Keywords: Tamarind, Softwood grafting, Months, Success and survival

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How to cite this article:

Praveenakumar, R., R. Vasantha Kumari, B.G. Hanumantharaya and Suneetha, C. 2019. Standardization of Softwood Grafting in Tamarind (Tamarindus indica L.).Int.J.Curr.Microbiol.App.Sci. 8(2): 1536-1539. doi: https://doi.org/10.20546/ijcmas.2019.802.179
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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