Presentation on okra

1. ABOUT CROP
 Common name : Bhindi
 Scientific name : Abelmoschus esculentus
 Family : Malvaceae
 Chromosome No. : 2n = 130
 Origin : Africa

2. INTRODUCTION
 Okra (Abelmoschus esculentus L.) long and fluted shape, The seeds are round with a
conical micropyle, the testa is dark grey, and the embryo white. The fruit colour green
followed by yellowish green.
 Most of cultivated varieties are amphidiploids with 2n = 130.
 Common name of Okra is Bhindi, Lady’s finger.
 Commonly used in soups and stews, okra is found in many dishes from the American
South, like gumbo. It is an excellent source of iodine and useful for the treatment of goiter.
 Okra is rich in stem fibres and commonly used in paper industry.
 Optimum temperature for its better growth is 24 – 27 °C.
 Flowers drop occurs when day temperature exceeds 42 °C

3. EFFECT OF FYM ANDZINC
Farmyard manure considerably improves plant nutrient uptake, resulting
into increased growth.
FYM improves soil physical, chemical and biological properties development
and crop yields.
Zinc (Zn) is an important micronutrient for plants since it is involved in
many key cellular functions such as metabolic and physiological processes,
enzyme activation, and ion homeostasis.
The foliar application of zinc sulphate significantly increased the
concentration of zinc in leaf tissue.

4. AREA AND PRODUCTION OF OKRA CROP
2021-22 Area- 509 thousand ha.
 Production-6416.31thousand tonnes
Contribution of Uttar Pradesh 335.86 Thousand tonnes and
Shares 5.23% of total production.
Source:2021-22 APEDA
The global okra production is estimated to be around 9.96 million tons, India leading with
6.18 million tons followed by Nigeria with 1.82 million tons.
(FAOSTAT, 2020)

5. JUSTIFICATION AND PRACTICAL UTILITY
Okra is consumed by Indian as a vegetable. Owing to its consumption at large scale its quantity as
well as quality has to be improved.
 As discussed in introduction zinc is becoming limiting factor in Indian soil and consumption of
okra grown in zinc deficit condition had many health consequences.
Therefore, efforts must be to improve zinc content of okra which is possible through agronomic
biofortification. Secondly organic sources improve bioavailability of native and applied zinc.

6. METHODOLOGY
Value
Details
SI. No.
Okra
Crop
1.
RBD
Experimental design
2.
10
Number of Treatments
3.
3
Replications
4.
30
Total Number of Plots
5.
2 m X 2m
Net Plot Size
6.
2.25m X 2.25m
Gross Plot Size
7.
50 X 40
Spacing
8.
Pusa A - 5
Variety
9.

7. TREATMENT DETAILS
Treatment Details
Notations
Control (Without fertilization)
T1
R.D.F ( 125:75:60 of N P K )
T2
RDF + Zinc @ 5 kg./hac.
T3
RDF + Zinc @ 2.5 kg./hac.+ 0.5 % ZnSO4 once
T4
RDF + Zinc foliar spray @ 0.5% ZnSO4 twice
T5
75% RDF + FYM 6 ton/hac.
T6
75% RDF + FYM 6 ton/hac. + Zinc @ 5kg./hac
T7
75% RDF + FYM 6 ton./hac. + Zn@ 2.5 kg./hac. + One spray ZnSO4
T8
75% RDF + FYM 6 ton./hac. + Zn foliar spray@ 0.5% ZnSO4 twice
T9
125% RDF
T10

8. OBJECTIVES:
1) Effect of Zinc application (basal or foliar) on growth, yield and quality of Okra(Abelmoschus esculantus).
2) To study the effect of different treatments on nutrient content of Okra(Abelmoschus esculantus).
3) Effect of different treatments on economics.

9. OBSERVATIONS TO BE RECORDED DURING THE CROPPING PERIOD:
1) Days taken to germination
2) Plant height
3) Number of green leaves per plant
4) Length of fruit
5) No. of nodes/Plant
6) No. of branches / Plant
7) Days to 50% flowering
8) Days to first fruit harvesting
9) No. of fruit per plant
10) Fruit weight per gram
11) Fruit yield per plot (kg.)
12) Fruit yield per hectare (kg.)
13) Nutrient content
14) Nutrient uptake
15) Crop duration

10. STATISTICAL ANALYSIS:
• The data will be analyzed statistically by using the analysis of variance (ANOVA) techniques as
suggested by Gomez and Gomez, 1984. Critical differences at 5% level probability will be
worked out to compare the treatment whereas F-test was found significant. In each significant
case, standard error of mean and critical differences will be computed as follows-

11. THANK YOU