National Academy of Agricultural Sciences (NAAS)
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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 |
The present study was carried out during the year 2020 to design, development and evaluation of manual vegetable transplanter on two different types of vegetable crops i.e., tomato and chilli. The manual vegetable transplanter consists of different components like frame, wheels, supporting rod, furrow covering device, seedling stand, seedling delivery tube, hopper, jaw opening pedal, handle and jaw mouth. The seedling delivery tube penetrates into the soil by applying little force while holding with handle, seedling is dropped into seedling delivery tube then the jaw is opened by pressing the pedal. The work demonstrates the application of engineering techniques to reduce the labour efforts and time required for transplanting. The results obtained from the trial tests concluded that transplanter functioned properly. The effective field capacity was 0.0057 ha/h for tomato and effective field capacity for chilli is 0.0029 ha/h. Field efficiency was found to be 95% for tomato and 96.66% for chilli. The time to transplant a hectare by manual vegetable transplanter comes out to be 46.28 man-h/ha for tomato and 61.72 man-h/ha for chilli. The time and labour requirement to transplant a hectare by conventional method comes out to be 160 man-h/ha for tomato and chilli. Results revealed that the average saving of 66.25% of time and labour over conventional method. The cost of operation for transplanting tomato and chilli by manual vegetable transplanter were found to be 2168.51 Rs/ha and 2891.3 Rs/ha respectively and the cost of operation for transplanting tomato and chilli by conventional method were found to be 5000 Rs/ha respectively. The cost of operation was reduced with the developed prototype and saving in cost of operation was found to be 56.62% for tomato and 42.17% for chilli over conventional method.
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