Effect of foliar application of urea and planofix on the foliage yield of coriander.
Note: The authorship was changed on 23.02.2016 FROM Abdur Rakib, M. Kamruzzaman 1 *, Soyema Khatun 1 and M. Moniruzzaman 2 TO Abdur Rakib 1 *, M. Moniruzzaman 2 , M. Hasan 3 and M.M. Rahman 3 . The authorship is changed due to request of the principal author to add two co-authors of his major professor and advisory committee member of postgraduate study and two co-authors are excluded from the authorship and acknowledged them for their contribution in the manuscript. ______________________________________________________________ Abstract: An experiment on coriander ( Coriandrum sativum L. ) was conducted at the experimental field of Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur during November 2012 to April 2013 to find out the suitable foliar doses and application frequency of urea and planofix (NAA). The experiment was laid out in factorial randomized complete block design with three replications. The treatment consisted of six foliar dozes viz. T 1 (Tap water as control), T 2 (0.10 % urea), T 3 (0.25 % urea), T 4 (0.40 % urea), T 5 (5 ppm planofix) and T 6 (10 ppm planofix) and three application frequencies viz. F 1 [20 days after sowing (20 DAS)], F 2 (30 DAS) and F 3 (20 and 30 DAS). Maximum foliage yield (6.94 t/ha) was recorded in 10 ppm planofix coupled with it’s twice application at 20 and 30 DAS which was closely followed the foliage yield (6.33 t/ha) by 5 ppm planofix with the same application frequency. The foliage yield was increased with the increase in urea concentration. The highest foliage yield (5.37 t/ha) was also recorded from twice application of urea and planofix at 20 and 30 DAS, respectively. Planofix 10 ppm with its twice application at 20 and 30 DAS gave the highest benefit-cost of ration 2.51. Int. J. Agril. Res. Innov. & Tech. 5 (1): 40-44, June, 2015
Introduction to Spices, Plantation Crops, Medicinal and Aromatic Plants
introduction to spices , plantation crops , medicinal and aromatic plants , introduction to spices , plantation crops , medicinal and aromatic plants , مرکز فناوری اطلاعات و اطلاع رسانی کشاورزی
Spices in India
A spice may be defined as an aromatic vegetable substance used as a condiment and for seasoning food. It adds piquancy, aroma and sometimes colour. Spices owe their fragrance and pungency to some volatile oils that may occasionally be associated with an alkaloid. T h e volatile oils that give the spices the taste and flavour render their quality ephemeral. Spices are obtained from various parts of plants such as flowers, fruits, seeds, leaves, bark and rhizomes (Table I). Spices are not limited to plants of the tropics but are derived from plants in other geographic regions as well. T h e use of spices in India and elsewhere is of great antiquity. In the pre-Christian era and in the Middle Ages, spices served to render the tainted and tasteless food palatable. They were found invaluable in preservation and seasoning of meat, especially when it was scarce. This practice continues even today. Chinese camphor and Indian cinnamon (and probably other spices also) were supplied to the Europeans by tim Phoenicians, who kept their trade route east of Sinai as a great secret. T h e Arab merchants who later controlled the land route for trade from India and China to Europe were also good navigators in the Indian Ocean. They procured Indian, Sumatran, and African spices and other goods for their European customers. T h e graphic accounts of Marco Polo and his contemporary travellers established, among the European nations, the fame of the Malabar coast and East Indies as the main producers of spices.