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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2022.11(7): 206-211
DOI: https://doi.org/10.20546/ijcmas.2022.1107.025


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

The field experiment on effect of sources and levels of sulphur on soil nutrient availability, yield, quality and uptake of nutrients of bellary onion. Total treatments were 14 with three replications in randomized block design. The treatment consist of three sulphur levels @ 30, 45, and 60 kg ha-1 in presence of Thiobacillus thiooxidens, sources of sulphur as elemental sulphur along with recommended dose of fertilizer (110:40:60 kg ha-1 N, P2O5 & K2O + 15 t ha-1 FYM). The application of RDF + S @ 60 kg ha-1 as elemental sulphur + Thiobacillus thiooxidens - nutripellet pack and was significant for phenol (4.70 mg 100 g-1), flavonoids (327 µ mole g-1), ascorbic acid (4.69 mg 100 g-1), pyruvic acid (2.64 µ mole g-1) and TSS (12.930 brix). It was statistically on par with treatment RDF + S@ 45 kg ha-1 as elemental sulphur + Thiobacillus thiooxidens - nutripellet pack and RDF + S@ 60 kg ha-1 as elemental sulphur + Thiobacillus thiooxidens – soil application for phenol (4.69 and 4.67 mg 100 g-1), flavonoids (319 and 317 µ mole g-1), ascorbic acid (4.49 and 4.42 mg 100 g-1), pyruvic acid (2.46 and 2.41 µ mole g-1) and TSS (12.74 and 12.660 brix).


Keywords: Elemental sulphur, phenols, flavonoids, ascorbic acid, and pyruvic acid
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How to cite this article:

Bhoite Vivek and Backiyavathy, M. R. 2022. Effect of Sources and Levels of Sulphur on Quality of Onion (Allium cepa L.).Int.J.Curr.Microbiol.App.Sci. 11(7): 206-211. doi: https://doi.org/10.20546/ijcmas.2022.1107.025