Effect of sowing dates on confectionery traits of groundnut cultivars
Effect of sowing dates on confectionery traits of groundnut cultivars
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Authors
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HARPUNEET KAUR
Punjab Agricultural University, Ludhiana-141 004, Punjab
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VIRENDER SARDANA
Punjab Agricultural University, Ludhiana-141 004, Punjab
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D N YADAV
Punjab Agricultural University, Ludhiana-141 004, Punjab
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M S ALAM
Punjab Agricultural University, Ludhiana-141 004, Punjab
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PUSHP SHARMA
Punjab Agricultural University, Ludhiana-141 004, Punjab
Keywords:
Confectionery, Groundnut, Traits for confectionery typeAbstract
Groundnut being a rich source of quality oil, protein and minerals, is considered as a potential crop to overcome
protein-energy malnutrition. Its demand for use in confectionery is fast increasing. A field experiment was conducted with 4 sowing dates and 4 spanish bunch cultivars in 2018. Sowing period of 25th February to 10th March offered better environment for test cultivars. Cultivars J-87 and SG-99 produced bolder size kernels with higher protein content whereas, J-87 and TG-37A had higher reducing sugar content in kernels. TG-37A also had lower fat and total solids in milk than other cultivars.
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HARPUNEET KAUR
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Submitted
2023-08-08
Published
2020-03-12
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Articles
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The Journal of Oilseeds Research reserves all the copy rights of the published articles and prior permission is to be taken from the journal office if any part of the published articles is to be reproduced in any form in any other publication.How to Cite
HARPUNEET KAUR, VIRENDER SARDANA, D N YADAV, M S ALAM, & PUSHP SHARMA. (2020). Effect of sowing dates on confectionery traits of groundnut cultivars: Effect of sowing dates on confectionery traits of groundnut cultivars. Journal of Oilseeds Research, 37(Specialissue). https://doi.org/10.56739/jor.v37iSpecialissue.140475