International Journal of Advanced Biochemistry Research

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Vol. 8, Special Issue 1, Part C (2024)

Effect of partial root drying technique and fertigation on organoleptic sensory parameters of pomegranate (Punica granatum L.) Cv. Bhagwa

Author(s): Kiran Sagar DC, Sanjeevraddi G Reddi, Mallikarjun G Awati, Shrishail M Vastrad, Jyostna J and Shivanna M
Abstract: A investigation was conducted to study the effect of partial root drying technique and fertigation on soil nutrients of pomegranate (Punica granatum L.) Cv. Bhagwa was carried out through a field experiment. The experiment comprising of 8 treatments, T1 is a partial root drying technique that requires 100% water and 100% nutrition (NPK); T2 is a partial root drying technique that requires 100% water and 75% nutrition (NPK); T3: Half-drying method (75% water needed) + 100% nutrition through fertigation using 100% RDF of NPK; T4: Half-drying method (75% water needed) + 75% nutrition through fertigation using 75% RDF of NPK; T5: 50% water need for partial root drying + 100% nutrition through fertigation with 100% RDF of NPK, T6: 50% water need for partial root drying + 75% nutrition through fertigation with 75% RDF of NPK, T7: Management, or standard drip irrigation (requiring 100% water) and 100% nutrition through fertigation using 100% RDF of NPK, T8: Control, or standard drip irrigation with 100% water need on both plant sides with 75% nutrition through fertigation using 75% RDF of NPK. In interaction effect on taste and flavour of arils, T4 recorded maximum value of 8.80. Which is at par with T6 treatment (8.32). Whereas, minimum values for taste and flavour of arils (7.37) was recorded in 14N1 treatment. T3 recorded maximum value of 8.75. Which is at par with T4 treatment (8.65) whereas, minimum values for overall acceptability (7.90) were recorded in T5 treatment.
Pages: 161-164  |  199 Views  91 Downloads


International Journal of Advanced Biochemistry Research
How to cite this article:
Kiran Sagar DC, Sanjeevraddi G Reddi, Mallikarjun G Awati, Shrishail M Vastrad, Jyostna J, Shivanna M. Effect of partial root drying technique and fertigation on organoleptic sensory parameters of pomegranate (Punica granatum L.) Cv. Bhagwa. Int J Adv Biochem Res 2024;8(1S):161-164. DOI: 10.33545/26174693.2024.v8.i1Sc.347
International Journal of Advanced Biochemistry Research
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