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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:8, August, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
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(8): 3631-3636
DOI: https://doi.org/10.20546/ijcmas.2018.708.367


Productivity and Quality of Wheat (Triticum aestivum L.) as Influenced by Different Levels of Potassium and Nitrogen Fertilization
Tangit Longkumer* and Thomas Abraham
Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, 211007 Uttar Pradesh, India
*Corresponding author
Abstract:

A field experiment was conducted at Crop Research Farm (CRF), SHUATS, Allahabad, during the Rabi season of 2017 with 12 treatments replicated thrice in randomized block design, to study the productivity and quality of wheat (Triticum aestivumL.) as influenced by different levels of potassium and nitrogen fertilization. Yield attributes and yield exerted significant variation due to application of different levels of potassium and nitrogen. The result revealed that treatment T8 (60 kg K2O + 120 kg N ha-1) was found to be maximum for no. of grains spike-1 (52.13) and test weight (49.87 g). Grain and Straw yield (6.30 t ha-1 and 8.94 t ha-1 respectively) were found to be highest in treatment T11 (90 kg K2O ha-1+ 120 kg N ha-1). Regarding the grain quality of wheat, the highest protein content (11.81 %) was recorded from treatment T8 (60 kg K2O + 120 kg N ha-1).


Keywords: Productivity, Potassium, Nitrogen, Quality, Wheat

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How to cite this article:

Tangit Longkumer and Thomas Abraham. 2018. Productivity and Quality of Wheat (Triticum aestivum L.) as Influenced by Different Levels of Potassium and Nitrogen Fertilization.Int.J.Curr.Microbiol.App.Sci. 7(8): 3631-3636. doi: https://doi.org/10.20546/ijcmas.2018.708.367
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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