Conference Proceeding

Agronomic Bio-fortification for Improvement in Productivity and Quality by Mineral Densing in Grains of Bread Wheat

Dr. Pardeep Kumar

The present study was completed at Punjab Agricultural University, Ludhiana during the winter (Rabi) season of 2011-12 and 2012-13 under timely sown, irrigated conditions on loamy sand soil testing near normal pH, low Electrical Conductivity (EC), low in available Nitrogen (N), medium in available phosphorus (P) and potassium(K), low in available Iron (Fe) and medium in available Zinc (Zn). The experiment was laid out in split-plot design with three bread wheat varieties popular in Indo-Gangetic plains of North India viz HD 2967, PBW 621 and PBW 550 in main plot in combination with nine nutrient treatments (T1: NPK alone as control, T2:NPK + Zn (s), T3: NPK + Zn(f), T4: NPK + Zn(s) + Zn (f), T5: NPK + Fe (f), T6: NPK + Zn (s) + N50, T7: NPK + N50 + Zn (f), T8: NPK + Zn(s) + N50 + Zn (f) and T9: NPK + N50+Fe in the sub plots. Three foliar sprays of ZnSO4. 7H2O and FeSO4. 7H2O were done separately at mid boot, pre milk and dough stages and additional dose of N as top dressing @ 50 kg/ha at 80 days after sowing. In the experiment I, among varieties, the wheat variety PBW 550 recorded the highest yield components and qualitative improvement in grain physic-chemical characters (expect Phenol Reaction Score and Beta-Carotene), which were significantly better than PBW 621 and HD 2967. In the experiment I, treatments of nutrient management improved growth and yield-attributing characters, grain yield, Zn and Fe concentration in wheat grains for treatment T8: NPK+ Zn (s)+N50+Zn (f) for which grain yield increased to (55.85, 56.63 q/ha) by (54.67, 70.94%) from control (36.11, 33.07 q/ha). Zn concentration in grains increased by (56.47, 62.81%) from (23.64, 22.48 μg/g) of control to (36.99, 36.60 μg/g) for T8 : NPK + Zn (s) + N50 + Zn (f). Fe concentration in wheat grains increased by (38.71, 19.33%) from (31.31, 30.67 μg/g) in control to (43.43, 43.04 μg/g) in the treatment T8.

Published: 08 November 2017

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Copyright: © 2017 Dr. Pardeep Kumar. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.