Diseases In Fruits Due To Deficiency

Diseases In Fruits Due To Deficiency

Diseases In Fruits Due To Deficiency

1.Dieback in Lemon:-Copper (Cu)

2.Little Leaf in Lemon:-Copper (Cu)

3.Yellow Spot Disorder in Lemon:-Molybdenum (Mb)

4.Internal Necrocin in Annola:-Boron (Bo)

5.Little Leaf in Mango & Brinjal:-Zinc (Zn)

6.Millerandge Disorder in Grapes:-Boron (Bo)

7.Water Core in Banana :-Due to Particles of Ice & Deposition of Sorbitol

8.Bronzing in Guava:-Zinc (Zn)

9.Scorching (Burning of Leaves) in Mango:-Potassium (K) & Excess of Chloride in Water

10.Internal Necrocin in Mangoes:-Boron (Bo)

11.Scorching in Litchi:-Potassium (K)

12.Black Tip in Mango:-SO2Gas from Kiln

13.Bunchy Disease in Peanut :-Zinc (Zn)
Integrated nutrient management

Integrated nutrient management

Integrated nutrient management

INM is a well - accepted approach for the sustainable management of :- Soil productivity 

Farm yard manure is :- Balanced food for plants

Phosphorus is essential for :- Cell division & Development of meristematic tissue

Nitrogen is taken by the plants in the form of :- Nitrate

Which of the following plants are used as bio-pesticides :- Neem & Turmeric

Brown manuring a recent approach of weed control which is mostly used in :- Direct seeded rice

Which of the following type of fertilizers mostly exported from our country :- Nitrogenous

Dolomite powder is applied in some Agricultural lands.the purpose of applying it is to :- Increase the pH of the soil
FEW TERMS RELATED WITH RICE PROCESSING

FEW TERMS RELATED WITH RICE PROCESSING

FEW TERMS RELATED WITH RICE PROCESSING

Hulling: It is the process of removing husk and bran of the paddy in one operation.

Huller: It is a machine used for hulling purpose.

Shelling: It is the process of removing husk (also called hull) from the paddy grain. It is also called Dehusking or Husking.

Rubber roll sheller:  It is a machine using rolls, covered with rubber for shelling paddy.

Drying: The process of removal of moisture from the grain called drying. 

Brown rice: When paddy is shelled, brown coloured rice obtained. This is called brown rice.
ORGANIC FARMING

ORGANIC FARMING

ORGANIC FARMING 

Important Points

# The term "Organic' was first used by Northbourne (1940) is his book 'Look to the Land.

# Australia is the leading organic farming country in the world.

# Sikkim is the leading organic farming state in the India.

# Biodynamic farming and natueco farming are the method of organic farming.

# Rudolf Steiner is the father of biodynamic farming. 

# In India organic foods are produced as per standard of NSOP.

# NSOP stands for National Standard for Organic Production.

# NAB (National Accreditation Body) is the Apex body of organic certification in India.

# National centre for organic farming (NCOF) is located at Ghaziabad, U.P.

# National project on organic farming (NPOF) started in year 2004.

# Association for Promotion of Organic Products (APOP) is located at Bangalore.
Plant Nutrients Classification

Plant Nutrients Classification


A. General classification:

Major or macro-nutrients:
Those nutrients which are required by the plants in concentrations more than 1 ppm are termed as major or macro-nutrients. 

These are grouped in to:-
A. Basic nutrients: C, H, O Provides basic structure to plants.
B. Primary nutrient: N, P, K
C. Secondary: Ca, Mg, S

Minor or micro-nutrients:
. The elements which are required by plants in concentration less than 1 ppm are put in this category.
. They are also called as trace elements or oligo elements. These are Fe, Mn, Zn, Cu, Bo, Cl and Molybdenum

Immobile nutrients: 
      Ca& B 

Energy exchange: H & O

Cation nutrients: 
K, Ca, Mg, Fe, Mn, Cu, Zn

Anion mitrients: 
     P, B, Mo, Cl, So4

Both anion &cation form: 
N (NH4+, NO3)

Nonmetals nutrients: B

B. Other classification of plant nutrients:

Essential nutrient:
. According to Arnon & Stout there are 16 essential nutrients for plants e.g. C, H,O, NPK, Ca, Mg, S, Fe, Mn, Mo, B, Zn, Cu, Cl. 

Nickel is the 17 essential element known in 1987 by Brown et al.
Topic Soil Colour

Topic Soil Colour

Soil Colour
            
Soii Colour: By Munsel colour chart.
 
1) Hue: 
The dominent spectral colour.

2) Value: 
The relative lightness of colour.

3) Chroma: 
relative strength of colour. .

🔻Soil_Colours:🔻
  
i) Black colour: 
due to organic matter (O.M.)

ii) Red yellow:
 Unhydrated ferric oxides.

iii) Brown:
Mixture of O.M and Iron oxides.

iv) White:
 Silica and lime 

v) Bluish and Greenish-: 
Ferrus compund.

vi) Motting colour: 
alternate oxidation and reduction of Iron.
Topic - Soil Moisture Constants

Topic - Soil Moisture Constants

Soil Moisture Constants

Plants require adequate moisture constantly within the root zone from germination to maturity. A proper moisture balance has to be maintained for unretarded growth and development of plants at various stages. Hence, certain soil moisture contents are of particular significance in agriculture and are often called 'soil moisture constants'. 

 These soil moisture constants are explained below.

Saturation capacity: When all the pores of the soil are filled with water, the soil is said to be under saturation capacity or maximum water holding capacity. The tension of water at saturation capacity is almost zero.


Field capacity (FC): The field capacity of the soil is the moisture content after all the gravitational water is drained and the moisture content has become relatively stable. This situation usually exists two to three days after the soil has been thoroughly wetted by rainfall or irrigation. The field capacity is the upper limit of available moisture range in soil moisture and plant relations. The soil moisture tension at field capacity varies from soil to soil, but usually it is considered around 1/3 atmosphere.


Permanent wilting point (PWP): It is the soil moisture content at which plants can no longer obtain enough moisture to meet transpiration requirements, remain wilted and their growth ceases. At the permanent wilting point the films of water around the soil particles are held so tightly that roots in contact with the soil cannot remove water at a sufficient rate to meet the demand. Hence, the plant is wilted. The permanent wilting point is the lower limit of available moisture range in soil moisture and plant relations. The soil moisture tension at permanent wilting point is about 15 atmospheres.


Available water: Soil moisture between field capacity and permanent-wilting point is referred to as readily available water. It is, the moisture available for plant use. It is generally reported that the water depletion within this broadly accepted available range need not be beyond 50% for most of the crops for obtaining water at fairly sufficient rate. In general, fine-textured soils have a wide range of water between field capacity and permanent wilting point than coarse textured soils.