Influence of drip fertigation on yield and economics of cauliflower cv. PSBK- 1

Abstract

The present studies were undertaken during 2013-14 and 2014-15 to investigate the influence of drip fertigation on yield and benefit cost ratio of cauliflower cv. PSBK-1. The field experiments were laid out in randomized block design with four replications and six fertigation levels (100, 90, 80, 70, 60 and 110 per cent of recommended dose). Fertigation with recommended dose significantly, increased the curd weight and curd yield by 17.8 and 17.9 per cent over 60% RD, and also this treatment had better water and nutrient utilization. Furthermore, fertigation applied in ten equal splits led to an optimum supply of nutrients to cauliflower at different growth stages thus leading to higher curd weight and yield. The highest benefit cost ratio (B:C) was recorded under 100 per cent recommended dose (3.75:1),closely followed by 110 per cent (3.56:1) while the lowest of 3.13 :1 was recorded with 60% RD with the differences in benefits related to the higher marketable yield and nutrient availabilities. The study suggests that application of recommended dose of fertilizer through drip irrigation in 10 equal splits leads to higher and sustainable cauliflower production.

Effect of fertigation levels and schedules on economics of broccoli (Brassica oleracea var. italica) cultivation

“…This helped in the production of higher yield per hectare with maximum cost benefit cost ratio. The similar results were in agreement with the findings by Savitha et al (2010) [17] in onion, Rajaraman and Pugalendhi (2013) [15] in cabbage, Prabhakar et al (2013) [14] in watermelon, Vasu and Reddy (2013) [20] in cabbage, Joshi et al (2015) [8] in okra, Hari and Devi (2016) [7] in bittergourd, Assinpol et al (2017) [3] in brinjal, Agrawal et al (2018) [1] in tomato, Birdar et al (2018) [6] in broccoli, Kale et al (2019) [9] in onion and Murthy et al (2020) [11] in ridge gourd, Verma et al (2020) [21] in cauliflower, Singh et al (2022) [19] in cucumber, Rawat et al (2023) [16] in tomato.…”