Influence of potassium and sulphur nutrition on quality of garlic (Allium sativum L.)
Keywords:Sulphur, Potassium, Garlic, Allicin, TSS, Total Minerals
The field experiment was conducted at the Vegetable Research Farm and Biochemistry laboratory, PAU, Ludhiana during Rabi seasons
of 2020-21 and 2021-22 to study the effect of potassium and sulphur on the quality of garlic. The experiment comprised of sixteen
treatment combinations with four levels each of potassium (0, 20, 40 and 60 kg K /ha) and sulphur (0, 10, 20 and 30 kg S/ha). It was laid
in a randomized complete block design and replicated thrice. Variety ‘PG-18’ was used as plant material. Potassium and sulphur were
applied as basal dose at bed preparation. The results depicted that quality parameters were influenced by with these nutrients. Maximum allicin (12.19 and 12.64 mg/g), TSS (41.3 and 41.5%), ascorbic acid (21.64 mg/100 g dry weight and 21.81 mg/100 g dry weight) and total minerals (53.17 mg/100g dry weight and 53.56 mg/100g dry weight), dry matter (42.40 and 42.97%), total protein (120.8 and 112.1 mg/g) were recorded with application of 60 kg/ ha potassium and 30 kg/ ha of sulphur respectively. Maximum phenols (0.54 mg/g) and total sugars (182.2 mg/g) was recorded under the interaction of 60 kg/ ha potassium and 30 kg/ ha of sulphur.