Performance Evaluation of Ginger Genotypes on their Yield and Nutrient Uptake under the Coastal Karnataka, India

Abstract

A field experiment was conducted during kharif (June, 2014–January, 2015) at College of Horticulture, Sirsi, Karnataka, India to study the yield, yield attributing traits, nutrient content and nutrient uptake pattern in ginger genotypes. In the present study 16 ginger genotypes including nationally released varieties viz. IISR-Mahima, IISR-Varada, IISR-Rajatha, Suravi, Suprabha, Himagiri, Rio-de-Janeiro, Suruchi, Himachal, Karkal Local, Humanabad Local, Jorhat-1, Jorhat-2, Bidar-1, Bidar-2 and Shikaripura Local were selected with an aim to assess the yield performance of selected genotypes and varieties in order to determine nutrient content and absorption pattern. Research results indicate that among 16 ginger genotypes including national released varieties the genotype Humnabad Local has recorded maximum number of primary rhizomes (6.30) and secondary rhizomes (24.50), higher fresh rhizome yield (360.20 g plant-1) and yield ha-1 (21.55 t ha-1), dry recovery (27.35%). The genotype Bidar-1 recorded highest nitrogen content in rhizome (1.49%), whereas the variety IISR-Mahima recoded highest nitrogen content in root (1.16%) and in shoot (1.60%). Genotype Shikaripura local recorded maximum phosphorus content in rhizome (0.41%), root (0.39%) and in shoot (0.59%). Genotype Humnabad Local recorded highest potassium content in root (2.57%), whereas the variety IISR-Mahima recorded highest potassium content in rhizome (2.58%) and shoot (2.56%). The nutrient uptake pattern of ginger genotypes indicates that the ginger crop is potassium and nitrogen exhaustive. The results of this study provide a guideline for fertilizer application to ginger crop with respect to varieties, quantity and proportion of nutrient elements according to the demand of variety.

Genetic Divergence among On-farm Collections for Yield and Yield-related Traits in Ginger (Zingiber officinale R.)

“…It possesses several medicinal properties (Singh and Kumar, 2021), cures digestion related problems, have anticancer properties, prevents obesity, asthma, bronchitis, and nausea (Crichton et al, 2019). It is an integral component of homesteads in Kerala and coastal regions of Karnataka (Sudha et al, 2020, Ravi et al, 2022, it is used in flavouring and therapeutic ingredient in a variety of products (Camacho andBrescia, 2009, Rajyalakshmi andUmajoythi, 2014), valued for pleasant spicy aroma (Prasad and Tyagi, 2015) and has multifarious uses viz. confectionery (Saiah et al, 2018), ginger cordial and ginger candy, ginger wine and beer (Wei et al, 2017), pickles etc.…”