Effect of organic and inorganic source of nutrient on growth, yield and quality attributes of okra seed cv. Kashi Pragati

Abstract

Okra [Abelmoschus esculentus (L.) Moench] is an economically important vegetable crop belonging to the Malvaceae family grown in sub-tropical and tropical parts of the world. It originated in tropical Africa, also known as lady’s finger or bhindi. Because of its richness in nutrition, taste, medicinal and industrial value, okra is one of the most popular vegetables in all sections of people (Harisha et al. 2021). The fruits are harvested at tender stage and consumed as a vegetable. Okra usually required 90-100 days for complete the production cycle. Okra can be cultivated in Kharif and Rabi in both seasons. All parts of okra fresh leaves, buds, flowers, pods, stems and seeds can be used for different purposes; hence, it is a multipurpose crop in terms of its uses (Gemede et al. 2015; Maurya and Yadav 2021). The production of healthy food in a sustainable manner is a major challenge for agriculture.