EFFECT OF CHANGING ENVIRONMENT ON THE QUALITY OF VEGETABLE CROP PRODUCTION

RAJ KUMAR¹*, A.K. BHATIA², DAVINDER SINGH^3
1Department of Vegetable Science, College of Agriculture, CCS Haryana Agriculture University, Hisar, 125004, India
²Department of Vegetable Science, College of Agriculture, CCS Haryana Agriculture University, Hisar, 125004, India
³Department of Vegetable Science, College of Agriculture, Punjab Agriculture University, Ludhiana, 141004, India
* Corresponding Author : rajdharival@gmail.com

Received : 18-12-2017     Accepted : 26-12-2017     Published : 30-12-2017
Volume : 9     Issue : 55       Pages : 4960 - 4964
Int J Agr Sci 9.55 (2017):4960-4964

Keywords : Climate, Change, Quality, Vegetable, Production
Academic Editor : Prashant Kisanrao Nimbolkar
Conflict of Interest : None declared
Acknowledgements/Funding : The author thanks to Dr. A.K. Bhatia, Research Guide, Department of Vegetable Science, CCS HAU, Hisar of this research study and want to thank Davinder Singh, Department of Vegetable Science, PAU, Ludhiana for document information
Author Contribution : All author equally contributed-This review paper is prepared with the help of all authors. Author A (Raj Kumar) designed the study, performed the statistical analysis, wrote the protocol, and writes the first draft of the manuscript. ‘Author B’ (A.K.

It is very complicated issue to produce the quality vegetables as according to the desire of consumers. To ensure the standard quality of various products, it is important to observe the different factor present in the vegetables like texture, flavor, vitamins and minerals. In changing environment, it is a big challenge to produce good quality vegetables because climatic factors, soil factors and the diversity among organisms play vital role in production of standard quality vegetables. Climatic factors such as change in temperature, concentration of different gases (CO2, methane, chlorofluorocarbon, SO2 etc.) present in air and ultraviolet rays can change the qualitative and quantitative characters of vegetables. The main reason of high rate of CO2 in the atmosphere is burning of fossil fuel for cooking and heating or for industrial use. Edaphic factors such as soil fertility, moisture, PH are most important factors to ensure the quality of vegetables produce as effecting different biochemical (change in colors of fruits, alkaloids etc.) and physiological activities (rate of photosynthesis, transpiration, respiration, ethylene production etc.) at different stages of maturity in the plants. Residue of chemicals (fertilizers, pesticides, insecticides and fungicides etc.) used in vegetable production also affect the quality of vegetable produce. Sometime the consumption of vegetable produced from nitrate fertilizers converted to nitrites in our small intestine and form methaemoglobin. A healthy person consists 0.8% of methaemoglobin but its higher dose may cause death of person. Adverse environment conditions also cause the hormonal balance, deficiency and excess of essential minerals in the vegetable crop which results poor fruit set, improper pollination, crop failures, shortage of yields, reduction in quality and increasing pest and disease problems are common and make the vegetable cultivation unprofitable. According to the United States Department of Agriculture (USDA), onions are sensitive to saline soils, while cucumbers, eggplants, peppers, and tomatoes, amongst the main crops of AVRDC (The World Vegetable Center) are moderately sensitive. In modern days, new varieties with improved genotypic character can tolerate to a wider range of climatic conditions (different biotic and abiotic stresses) and also can help to produce best quality vegetables as a result it not only improve human health but also increase farmer’s income.

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