Effect of sowing dates on confectionery traits of groundnut cultivars


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Effect of sowing dates on confectionery traits of groundnut cultivars

Authors

  • HARPUNEET KAUR Punjab Agricultural University, Ludhiana-141 004, Punjab
  • VIRENDER SARDANA Punjab Agricultural University, Ludhiana-141 004, Punjab
  • D N YADAV Punjab Agricultural University, Ludhiana-141 004, Punjab
  • M S ALAM Punjab Agricultural University, Ludhiana-141 004, Punjab
  • PUSHP SHARMA Punjab Agricultural University, Ludhiana-141 004, Punjab

https://doi.org/10.56739/jor.v37iSpecialissue.140475

Keywords:

Confectionery, Groundnut, Traits for confectionery type

Abstract

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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References

HARPUNEET KAUR

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Submitted

2023-08-08

Published

2020-03-12

How to Cite

Effect of sowing dates on confectionery traits of groundnut cultivars: Effect of sowing dates on confectionery traits of groundnut cultivars. (2020). Journal of Oilseeds Research, 37(Specialissue). https://doi.org/10.56739/jor.v37iSpecialissue.140475