Legume Research

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Legume Research, volume 38 issue 4 (august 2015) : 558-560

Impact of phosphorus and iron on protein and chlorophyll content in chickpea (Cicer arietinum L.)

K.K. Pingoliya, A.K. Mathur, M.L. Dotaniya, C.K. Dotaniya
1Department of Agricultural Chemistry and Soil Science, Rajasthan College of Agriculture, Udaipur-313 004, India.
Cite article:- Pingoliya K.K., Mathur A.K., Dotaniya M.L., Dotaniya C.K. (2024). Impact of phosphorus and iron on protein and chlorophyll content in chickpea (Cicer arietinum L.). Legume Research. 38(4): 558-560. doi: 10.5958/0976-0571.2015.00137.X.

ABSTRACT

A field experiment was conducted to see the effect of phosphorus (P) and iron (Fe) on protein content in grain and chlorophyll content in leaf of chickpea (Cicer arietinum L.). Four levels of P with four levels of Fe were applied. Increasing P levels increased protein content in grain upto 23.99% in 40 kg P2O5 ha-1 over control (19.09%). But in chlorophyll content at par higher in 40 (2.50 mg g-1) and 60 kg P2O5 ha-1 (2.52 mg g-1) over control (2.30 mg g-1) and 20 kg P2O5 ha-1 (2.38 mg g-1). Application of Fe also increased the protein content with increasing level from 0 to 7.5 kg Fe ha-1. It was lower (23.45%) in control and higher in highest level, which was at par with 5 kg Fe ha-1. In the chlorophyll content maximum increased in 7.5 kg Fe ha-1 over 0, 2.5 and 5 kg Fe ha-1. From the study application of 40 kg P2O5 ha-1 and 7.5 kg Fe ha-1 were found better application than the rest of the treatment.

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