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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 11, Issue:7, July, 2022

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.2022.11(7): 180-185
DOI: https://doi.org/10.20546/ijcmas.2022.1107.022


Effect of Sources and Levels of Sulphur on Bolter and Doubles Percent in Onion (Allium cepa L.)
Bhoite Vivek*, M. R. Backiyavathy and Metkari Prajkta
Krishi Vigyan Kendra, Baramati, Pune, Maharashtra, India
*Corresponding author
Abstract:

An experiment was conducted to study the effect of different sources and levels of sulphur on growth, yield and quality parameters of onion at ICAR-National Institute On Abiotic Stress Management, Baramati, Pune, Maharashtra. The treatments made up of three incremental doses of sulphur application (30, 45 and 60 kg S ha-1) and no sulphur application (control, 0 kg S ha-1). Sources of sulphur (Elemental sulphur- Bentonite clay, Potassium schoenite and ammonium sulphate). The experiment was laid out in RBD design with three replications and fourteen treatments. Other fertilizers were applied according to recommended doses. The results showed that the double and bolter percentage was significantly higher in RDF + sulphur @ 30 kg ha-1 as elemental sulphur soil application (2.96 and 1.14%) and statistically on par with absolute control (2.64 and 1.52%). The treatment RDF + sulphur @ 45 and 60 kg ha-1 as potassium schoenite-Nutripellet pack recorded significantly less per cent doubles (0.99 and 1.29 %) followed by RDF + 45 and 60 kg ha-1 as potassium schoenite soil application (1.44 and 1.48%).


Keywords: Onion, potassium schoenite, double, bolter

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How to cite this article:

Bhoite Vivek, M. R. Backiyavathy and Metkari Prajkta. 2022. Effect of Sources and Levels of Sulphur on Bolter and Doubles Percent in Onion (Allium cepa L.).Int.J.Curr.Microbiol.App.Sci. 11(7): 180-185. doi: https://doi.org/10.20546/ijcmas.2022.1107.022
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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