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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 8, Issue:4, April, 2019
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Editor-in-chief: Dr.M.Prakash
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Int.J.Curr.Microbiol.App.Sci.2019.8(4): 1128-1135
DOI: https://doi.org/10.20546/ijcmas.2019.804.130


Growth and Yield of Banana as Influenced by Age of Secondary Hardened Tissue Culture Plantlets
L. Dhanabati1* and S.K. Sarkar2
1College of Post-Graduate Studies, Central Agricultural University (Imphal), Umiam-793103, Meghalaya, India
2Department of Fruits and Orchard Management, Faculty of Horticulture, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia-741252, West Bengal, India
*Corresponding author
Abstract:

An experiment was conducted at Banana Research Centre, Mondouri under Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal with five treatments and four replication at randomized block design. Two consecutive plant crop of cv. Grand Naine was planted during September of 2010 and 2011. Observations were recorded on various plant growth characters, yield and yield contributing characters. The 2 months secondary hardened plantlets (T2) and 3 months secondary hardened plantlets (T3) were found to be the best optimum age of tissue culture plantlets for better growth and yield of banana.


Keywords: Banana, Secondary Hardened, Tissue Culture Plantlets

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How to cite this article:

Dhanabati, L. and Sarkar, S.K. 2019. Growth and Yield of Banana as Influenced by Age of Secondary Hardened Tissue Culture Plantlets.Int.J.Curr.Microbiol.App.Sci. 8(4): 1128-1135. doi: https://doi.org/10.20546/ijcmas.2019.804.130
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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