Growth and yield performance of garlic varieties under zero-tillage and tillage system

M M Rahman,M Hossain,M A Rahim,M T Islam,M H Rahman

doi:10.31421/ijhs/26/2020/6065

M M Rahman, M Hossain + Show 3 more

Open Access

https://doi.org/10.31421/ijhs/26/2020/6065

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Abstract

Bangladesh Agricultural University (BAU) developed four garlic variety viz., BAU Garlic-1; BAU Garlic-2; BAU Garlic-3; and BAU Garlic-4 were tested under two cultivation systems viz., zero-tillage and tillage to find out a suitable variety for zero-tillage system. This study was conducted following randomized complete block design with three replicates. Results showed that planting system had significant influenced on growth, yield contributing traits and bulb yield of garlic. It was also observed that all the studied traits were higher in zero-tillage condition as compared to tillage system. There were significant variations noticed among the garlic varieties on plant growth and yield traits. However, in combination of planting system and variety, it was found that BAU Garlic-3 performed superior on plant growth and bulb yield of garlic under zero-tillage system. From the findings of this study, it can be concluded that BAU Garlic-3 could be useful technology for cultivation of garlic in zero-tillage system.

Highlights

Garlic (Allium sativum L.) included in the Alliaceae family
It was observed that plant height was significantly different in two planting systems from 30 to 80 days after planting (DAP)
Four garlic varieties were tested in two planting systems to investigate plant growth and bulb yield performance of garlic

Summary

Introduction

Garlic (Allium sativum L.) included in the Alliaceae family This species is an essential aromatic herbaceous annual spices (Kurian, 1995; Baghalian et al, 2005; Islah, 2010). The juicy extract of garlic cloves (containing allicin and related disulfides) reduces cholesterol level in human body (Augusti, 1977). It assists removing waste materials and deadly free radicals from human body (Durak et al, 2004). It is rich in anti-infective properties such as anti-bacterial, antifungal and insecticidal features. It is cultivated for its beneficial compound allicin (Taucher et al, 1996), this compound is used to combat against diseases (Tucak et al, 2009)

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