| dc.contributor.advisor | Professor Dr. Md. Jahidul Islam | |
| dc.contributor.author | TASFIA, MST. RIFA | |
| dc.date.accessioned | 2022-04-25T03:03:09Z | |
| dc.date.available | 2022-04-25T03:03:09Z | |
| dc.date.issued | 2019-06 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/814 | |
| dc.description | Chilli is a spice, a fruit vegetable widely cultivated in the world and which importance
in human food is capital (Dias et al. 2013; Wahyuni et al. 2013). Originated from
South and Central America, chilli, of the genus Capsicum, has more than 25 species
of which only five (C. annuum L., C. chinense Jacq., C. frutescens L., C. baccatum L.
and C. pubescens Keep.) are domesticated and cultivated (Bosland and Botava, 2000;
Costa et al. 2009). Chilli is an important spice in Bangladesh. It belongs to the genus
Capsicum and the family Solanaceae. There are four commercial species of chilli and
these are Capsicum annum, Capsicum frutescens, Capsicum pendulum and Capsicum
pubescent. The last two species are mostly cultivated in South and East America. As
an important spice, chilli is grown in the tropical, Sub-tropical and temperate regions
of the world. A large number of commercial varieties are found in C. annum, some of
which are sweet and used as vegetable in salad while the others are slightly or
moderately pungent giving variable tastes and used in preparation of meat, fish, and
vegetable curry. A few cultivars are found in Bangladesh | en_US |
| dc.description.abstract | Salinity is a major constrain to chilli production in southern part of Bangladesh. Chilli
yield reduction is caused by salinity due to its adverse effect on many important
physiological processes. The present study was therefore designed to select salt tolerant
chilli varieties. The research was conducted in three chilli cultivars for the coastal areas
of Bangladesh. Germination of chilli cultivars were studied under four salinity levels in
the laboratory Department of agricultural Chemistry, the experiment was conducted
during the period of February to August 2018. The present study showed that
germination, seedling growth and yield of chilli were suppressed with increasing salt
concentration under laboratory conditions at 0, 10, 15, 20, or 30 dSm-1
salinity level.
With respect to final germination percentage, one variety such as krishanbindu chilli was
showed best germination performance than other variety. Among the tested chilli
cultivars these were then selected for further testing of salinity tolerance at growth stage
in pots experiments with 0, 10, 15, 20, or 30 dSm-1
salinity level. The highest plant
height was recorded in krishanbindu chilli and lowest was in loca chilli compared to
other salinity level. The highest amount of proline was recorded in local chilli and lowest
was in premium hybrid chilli. The highest and lowest chlorophyll content was recorded
in krishanbindu chilli. The concentration of Na+
in chilli plants significantly increased
with increasing the salinity level. The highest Na+
content was recorded in krishanbindu
chilli and lowest was inpremium hybrid chilli. The highest K
+
content was recorded in
premium hybrid chilli and lowest was in krishanbindu chilli. The highest Ca2+ and Mg2+
content was recorded in local chilli and premium hybrid chilli and lowest was in
premium hybrid chilli and krishanbindu chilli. The highest length and diameter of chilli
fruits were found in premium hybrid chilli and local chilli. The highest Vitamin C
content was recorded in local chilli and lowest was in premium hybrid chilli. Finally,
based on the overall results revealed that premium hybrid chilli appeared as salt tolerant,
krishanbindu chilli and local chilli as moderately tolerant which would be cultivated in the
coastal area of Bangladesh. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR. | en_US |
| dc.subject | Response of different chilli | en_US |
| dc.subject | cultivars to various salinity | en_US |
| dc.subject | Germination | en_US |
| dc.subject | Growth and yield | en_US |
| dc.title | Response of different chilli (Capsicum frutescens L. & Capsicum annuum L.) cultivars to various salinity levels on germination, growth and yield | en_US |
| dc.type | Thesis | en_US |
