The present investigation was undertaken to evaluate 34 garlic genotypes for yield and its contributing traits in order to assess genetic variability, heritability and genetic advance during rabi 2019-20 at Vegetable Research Farm, C. S. Azad University of Agriculture and Technology, Kalyanpur, Kanpur (Uttar Pradesh). Analysis of variance table revealed that the mean sum of squares due to genotypes were highly significant for all the traits. In general, estimates of phenotypic coefficients of variation (PCV) for all traits were slightly higher than their corresponding genotypic coefficient of variation (GCV). Characters average weight of bulb and average weight of cloves per bulb showed the higher phenotypic and genotypic coefficient of variation among all the characters. Highest heritability was observed for equatorial diameter, clove length, leaf length, average weight of bulb, polar diameter, average weight of cloves per bulb, marketable bulb yield, number of cloves per bulb, width of cloves and number of leaves per plant. High heritability coupled with high genetic advance as percent of mean (GAM) was observed for average weight of bulb, average weight of cloves per bulb, number of cloves per bulb, marketable bulb yield and width of cloves indicating the presence of additive gene action for the expression of these traits.
The investigation was conducted at Vegetable Research Station, Kalyanpur, C. S. A. University of Agriculture and Technology, Kanpur, Uttar Pradesh during 2018-19 and 2019-20 to find out the effect of different levels of inorganic and organic fertilizers with the combination of biofertilizers on the sustainable production of sprouting broccoli. The experiment was laid out in a Randomized Block Design (RBD) with three replications. Results revealed that application of Vermicompost @ 5 t ha-1 + Azotobacter gave a significant effect on yield and yield attributing characters viz., days to first curd initiation, days to 50% curd initiation, stalk diameter, stalk length, curd diameter, curd length, curd width, days to curd maturity, weight of curd with guard leaves, weight of curd without guard leaves, weight of curd after 24 hours at room storage and curd yield as compared to other treatments.
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