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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:2, February, 2018

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.2018.7(2): 2600-2605
DOI: https://doi.org/10.20546/ijcmas.2018.702.316


Effect of Sources and Levels of Sulphur on Growth, Yield and Quality of Summer Sesame under South Gujarat Condition (Sesamum indicum L.)
N.N. Parmar, A.P. Patel* and Mahaveer Choudhary
Department of Agronomy, College of Agriculture, Navsari Agricultural University, Navsari 396 450, Gujarat, India
*Corresponding author
Abstract:

A field experiment was conducted during summer season of 2015-16 at the Hill millet research station N.A.U., waghai, with twelve treatment combinations consisting of three sources of sulphur viz., A1: Elemental sulphur, A2: Gypsum and A3: Ammonium sulphate and four levels of sulphur viz., S0: 0 kg ha-1, S1: 10 kg ha-1, S2: 20 kg ha-1, S3: 30 kg ha-1 were evaluated with factorial randomized block design with three replications. Almost all the growth, yield (828.72, 824.73 kg ha-1) and quality attributes were significantly highest recorded with application of ammonium sulphate (A3) source and 30 kg ha-1 (S3) levels of sulphur, while maximum BCR was recorded with source like ammonium sulphate (A3) and in levels of sulphure gave higher benefit with (S2), (S3) treatment.


Keywords: Sources and levels of sulphur, Growth and yield attributes, Economics

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How to cite this article:

Parmar, N.N., A.P. Patel and Mahaveer Choudhary. 2018. Effect of Sources and Levels of Sulphur on Growth, Yield and Quality of Summer Sesame under South Gujarat Condition (Sesamum indicum L.).Int.J.Curr.Microbiol.App.Sci. 7(2): 2600-2605. doi: https://doi.org/10.20546/ijcmas.2018.702.316
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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