Abstract
Thermal heat requirement as well as energy components depend on weather parameters. Critical phenological stages was taken into consideration for the thermal heat requirement during 2013-15 under fertigation treatment (25, 50 and 75 per cent of recommended fertilizer dose) in mango cv Dashehari at Lucknow region. Mango productivity varied from 4.54-11.84 t ha-1 across different fertigationregimes as a result of differential thermal heat accumulation. In the treatment 25 per cent RDF, productivity of 5.23, 11.13 and 6.12 t ha-1 was recorded during 2013, 2014 and 2015 while in 50 per cent RDF, 6.23, 11.84 and 7.76 t ha-1 was observed. The maximum yield reduction (37.5, 14 and 26.1%) was found in control plot. A significant variation in radiation energy received during the field experiment was revealed and a range of 8.97 to 16.27 mm day-1 extraterrestrial radiation was observed at different critical phenological stages. The heat use efficiency (HUE) varied between 2.54-6.78 g m-2°Cd-1 across seasons and treatments. Water use efficiency (WUE) of 10.8, 14.1, 13.5 and 11.7 kg fruits m-3 was recorded in different fertigated treatments. The highest reduction in WUE was noted in control (23.9%) followed by 17.2 and 4.8% in 25 and 50 per cent as compared to 75 per cent fertigation regimes.
Highlights
Mango (Mangifera indica) is economically one of the most important fruit crop in India and UP being the important states in the country for earning good economic returns through mango export
Differential moisture regimes fertigation plays a pivotal role in improving the productivityof mango and responsible for variations in energy use in terms of water use efficiency
Higher heat accumulation was observed in 2014 mango growing season
Summary
Mango (Mangifera indica) is economically one of the most important fruit crop in India and UP being the important states in the country for earning good economic returns through mango export. Radiation and water use efficiency of mango in basin during flowering marble size stage Range of 3.7-8.5 mm day-1 pan evaporation was recorded during the initial fruit growth stages across three seasons.
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