Genetic variability, correlation and path coefficient studies in garlic (Allium sativum L.)

Authors

  • RK Dhall Department of Vegetable Crops Punjab Agricultural University, Ludhiana-141004, Punjab Author
  • PS Brar Department of Vegetable Crops Punjab Agricultural University, Ludhiana-141004, Punjab Author

DOI:

https://doi.org/10.61180/

Abstract

Garlic (Allium sativum L.) is the second most widely cultivated Allium crop after onion in India. Garlic is consumed green or mostly as a spice and is also processed into pickles, flakes, granules, and curry powder etc. It has higher nutritive value as compared to other cultivated Alliums. It is rich in protein, phosphorus, potassium, calcium, magnesium and carbohydrates

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Published

2013-12-30

Issue

Vol. 40 No. 01 (2013)

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Dhall, R., & Brar, P. (2013). Genetic variability, correlation and path coefficient studies in garlic (Allium sativum L.). Vegetable Science, 40(01), 102-104. https://doi.org/10.61180/

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