EFFECT OF ZINC AND IRON ON QUALITY OF AMARANTH (AMARANTHUS SPP) CV PUSA KIRAN

GIRRAJ PRASAD JAT¹*, J.R. VADODARIA², K. KARTHICK³, BHAVIK A. VARSAT^4
1Department of Vegetable Science, College of Horticulture, Jagudan, 382 710 , Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar, Gujarat, India
²Department of Vegetable Science, College of Horticulture, Jagudan, 382 710 , Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar, Gujarat, India
³Department of Vegetable Science, College of Horticulture, Jagudan, 382 710 , Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar, Gujarat, India
⁴Department of Vegetable Science, College of Horticulture, Jagudan, 382 710 , Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar, Gujarat, India
* Corresponding Author : girirajrca@gmail.com

Received : 15-06-2017     Accepted : 25-06-2017     Published : 12-07-2017
Volume : 9     Issue : 32       Pages : 4476 - 4478
Int J Agr Sci 9.32 (2017):4476-4478

Keywords : Zinc, Iron, Amaranth
Academic Editor : Dr B. L. Attri
Conflict of Interest : None declared
Acknowledgements/Funding : The authors are highly thankful to the College of Horticulture, S.D. Agricultural University, Jagudan for providing necessary facilities support to carry out this research work.
Author Contribution : Girraj Prasad Jat*- Acquisition of data, analysis and interpretation of data, drafting of Manuscript.

The quality parameters are concerned chlorophyll a, chlorophyll b, total chlorophyll, and protein content were significantly increased by individual application of zinc @ 0.45 % and iron @ 0.30 % concentration. While carotenoid content was recorded highest in the plants which did not received any treatment. Combined application of zinc and iron @ 0.45 % increased almost all quality parameters though carotenoid content was maximum in treatment without application of any treatment.

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