International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:6, June, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(6): 866-871

Sulphur Sources and Levels Differential Response on Yield, Storability and Economic Return of Onion (Allium cepa L.)
Dinisha Abhishek1*, Mahaveer Singh Bochalya2, Prashant Chauhan1, Alok Shrivastava1 and Bagrawat Singh Dudi2
1Navsari Agriculture University, Bharuch-392012, India
2Haryana Agriculture University, Hisar-125001, India
*Corresponding author

The field trials were conducted during rabi season 2012-13 to 2014-15 at Vegetable Research Farm, CCS HAU, Hisar, India to evaluate the response of sulphur sources (gypsum and elemental sulphur) and doses (0, 15, 30 and 45 kg/ha) on yield, quality, storability as well as economic returns of onion (Allium cepa L., cv. ‘Hisar Onion- 4’). Across different sulphur sources and levels, bulb yield increased by 7.02 to 16.66% as compared to those of the plants that received no sulphur. Application of gypsum at 30 kg/ha resulted in the highest bulb yield (245.34 q/ha), benefit cost ratio (2.43) and relatively lesser physiological loss of weight (20.34%), rotting (8.32%) and sprouting (15.24%), but was not significantly different with sulphur applied at 45 kg/ha. The maximum uptake of nitrogen, phosphorus, potassium and sulphur was also observed in bulbs treated with 30 kg gypsum/ha. Sulphur in the form of gypsum at 30 kg/ha may be recommended for better nutritional status and economic return of onion crop under sandy loam soil conditions.

Keywords: Gypsum, Nutrient uptake, Onion, Quality, Storability, Sulphur

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How to cite this article:

Dinisha Abhishek, Mahaveer Singh Bochalya, Prashant Chauhan, Alok Shrivastava and Bagrawat Singh Dudi. 2018. Sulphur Sources and Levels Differential Response on Yield, Storability and Economic Return of Onion (Allium cepa L.).Int.J.Curr.Microbiol.App.Sci. 7(6): 866-871. doi:
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