Effects of Stages of Harvest and Drying Methods on Seed Quality in Bitter Gourd
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Authors
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SHANTAPPA TIRAKANNANAVAR
Kittur Rani Channamma College of Horticulture, Arabhavi 591 310
Author
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M. SHEKHARGOUDA
Kittur Rani Channamma College of Horticulture, Arabhavi 591 310
Author
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M.N. MERWADE
Kittur Rani Channamma College of Horticulture, Arabhavi 591 310
Author
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RAVINDRA MULGE
Kittur Rani Channamma College of Horticulture, Arabhavi 591 310
Author
Keywords:
Momordica charantia, stages of harvest, drying methods, germination, vigour indexAbstract
Fruits harvested at orange red stage recorded the highest dry weight of 100-seed (26.38 g), germination (88.81%), shoot length (13.93 cm), seedling dry weight (136.18 mg) and vigour index (2665) compared to fruits harvested at early or late stage of maturity. Drying methods showed significant influence on seed quality parameters. Among the different methods of drying, seeds dried in hot air oven at 35°C recorded maximum germination (84.68%), root length (17.88 cm), seedling dry weight (135.60 mg) and vigour index (2710), which was on par with shade drying.
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References
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