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Current IssueEditorial BoardOnline First Articles
Indian Journal of
Agricultural Research
Print ISSN: 0367-8245
Online ISSN: 0976-058X
NASS Rating
5.60
SJR
0.217
CiteScore
0.595

Chief Editor:
V. Geethalakshmi
Tamil Nadu Agricultural University Coimbatore, INDIA
Frequency:Monthly
Indexing:
BIOSIS Preview, ISI Citation Index, Biological Abstracts, Elsevier (Scopus and Embase), AGRICOLA, Go...

Research Article

Indian Journal of Agricultural Research, volume 52 issue 6 (december 2018) : 661-665

Influence of different low-cost organic inputs on growth, yield and quality of French bean (Phaseolus vulgaris L.) cv. Swarna Priya

S.K. Mahto, A.K. Dutta
1Department of Agriculture, Rural and Tribal Development, Ramakrishna Mission Vivekananda Educational and Research Institute, School of Agriculture and Rural Development, Ranchi-834 008, Jharkhand, India.
Cite article:- Mahto S.K., Dutta A.K. (2018). Influence of different low-cost organic inputs on growth, yield and quality of French bean (Phaseolus vulgaris L.) cv. Swarna Priya. Indian Journal of Agricultural Research. 52(6): 661-665. doi: 10.18805/IJARe.A-5104.

ABSTRACT

The present investigation was conducted during rabi seasons of 2016-17 and 2017-18 in the organic experimental farm of the institute by employing French bean cv. Swarna Priya. The experiment was designed after RCBD considering five organic treatments, viz.T1: Amritjal (1%); T2: Sanjivani (10%); T3: Shasyagavya (10%); T4: FYM @ 6 t ha-1 + Vermicompost @ 3t ha-1; and T5: Absolute Control. Different growth, yield and quality attributes of the crop were highly influenced by different organic treatments. In this context, T3: Shasyagavya (10%) emerged as the best treatment with the highest green pod yield of 21.15 t ha-1. However, quality contributing characters performed indifferently under the exposures of organically designed treatment conditions. Though, T3 (Shasyagavya 10%) once again materialized as the best treatment with higher amount of dry matter (9.54%), TSS (4.600Brix), ascorbic acid (65.27 mg 100g-1) and protein content (10.63 %) in edible green pods, respectively. 

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