| dc.contributor.advisor | Professor Dr. Sripati Sikder | |
| dc.contributor.author | RAY, PIJUS KUMAR | |
| dc.date.accessioned | 2022-04-24T04:16:02Z | |
| dc.date.available | 2022-04-24T04:16:02Z | |
| dc.date.issued | 2014-06 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/695 | |
| dc.description | The term “mustard” is used to describe several plants in the Brassica and Sinapis
genera which are used as sources of food. There are different types of mustard
which are cultivated for different products including grains and leaves. The
incredible diversity and flexibility of mustard plants can cause them to pop up in a
wide variety of places, from traditional American Southern cuisine to fiery Indian
curries. B. nigra produces black seeds with a very strong and distinctive flavor.
Black mustard is often used in Indian and Southeast Asian cooking; where it is
incredibly popular. As a condiment, mustard is incredibly diverse. Mustard can be
ground into a smooth pure or mixed with whole seeds for more texture. It can also
be blended with things like horseradish for spicy mustard, which can be quite
fiery, or sugar, for sweet mustard. Some cultures have a tradition of making
mustard with beer or wine, creating a very distinctive, complex flavor which
complements a range of foods. In relation to mustard cultivation, application of
plant growth regulator with irrigation and fertilizer management is important
agronomic practices for higher yield. PGR affect the growth and yield attributes of
mustard and also enhances availability of different nutrients to crop plants. Edible
oil plays a vital role in human nutrition. Edible oil is a high energy component of
food and meeting the caloric requirements of human nutrition. | en_US |
| dc.description.abstract | The experiment was conducted at the research field and laboratory of Department of
Crop Physiology and Ecology, Hajee Mohammad Danesh Science and Technology
University, Dinajpur during the period of November 2013 to April 2014 to investigate
the morphological variations, yield and yield contributing characters of mustard varieties
under different levels of indole acetic acid (IAA) for determining the optimum dose of
IAA for mustard cultivation. The experiment was designed as randomized complete
block design with three replications, the treatment factors were consist of three IAA
levels (0, 100 and 200 ppm IAA) and four mustard varieties (Tori 7, BARI Sharisha 7,
BARI Sharisha 9 and Sharisha 11). The interaction effect of IAA and varieties on days to
flowering and days to maturity of mustard were found significant. All the varieties
attained higher plant height under IAA treated plots than control plots. The BARI
Sharisha 11 produced the highest number of siliqua, longest siliqua, maximum number
of seeds per siliqua and 1000 seed weight in 100 ppm IAA treated plot which was
followed by BARI Sharisha 9. All the varieties produced lower yield at control condition
compared to the auxin treated plots. BARI Sharisha 9 gave the highest seed yield (2500
Kg ha”) and stover yield (11250 Kg ha) with 100 ppm IAA and Tori 7 produced the
lowest seed and stover yield under 0, 100 and 200 ppm IAA treated plots. BARI Sharisha
11 and BARI Sharisha 7 were produced intermediate yield in IAA applied plots. The
harvest index (HI) of BARI Sharisha 7, BARI Sharisha 9 and BARI Sharisha 11 were
statistically similar ranging from 17.70 to 19.47% for all concentrations of IAA. From
the overall results, it may conclude that application of IAA increased mustard yield and
100 ppm IAA suitable for cultivation of BARI Sharisha 9 followed by BARI Sharisha 7
by same dose of IAA. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR. | en_US |
| dc.subject | MORPHOLOGICAL CHARACTERISTICS AND YIELD PERFORMANCE | en_US |
| dc.subject | Experimental design and layout | en_US |
| dc.subject | Harvesting and processing | en_US |
| dc.title | STUDY ON MORPHOLOGICAL CHARACTERISTICS AND YIELD PERFORMANCE OF MUSTARD AS INFLUENCED BY INDOLE ACETIC ACID (IAA) | en_US |
| dc.type | Thesis | en_US |
