Vol. 11, Issue 8 (2022)

Author(s):
Harsha Jatra, Jitendra Trivedi, PK Sharma and Shraddha Jain

Abstract:
Onion (Allium cepa L.) has been valued as a food and a medicinal plant since ancient times. It is widely cultivated, second only to tomato, and is a vegetable bulb crop known to most cultures and consumed worldwide (FAO, 2012) ^[6]. It is a short duration horticultural crop (Brewster, 1990) ^[4] grown at low latitudes. It is commonly known as “Queen of the kitchen,” It is also used in different forms of processed food, e.g. pickles, powder, paste, and flakes, and it is known for its medicinal values. An investigation was conducted in rabi season of 2021-22 at the Research and Instructional Farm, Department of Horticulture, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), using twenty three different onion genotypes in a Randomized Completely Block Design with three replications. The genotypes RVB-21-20 and RVB-21-16 had the highest bulb yield, marketable bulb yield, average bulb weight, polar diameter, and plant establishment percentage among the genotypes evaluated, whereas genotype RVB-21-24 had the highest plant height, leaf length, and equatorial diameter of the bulb. Maximum leaf count, collar height, and rotten bulb percentage were recorded in RVA-21-19, RVB-21-12, and RVA-21-03, respectively. Maximum collar girth was reported in RVA-21-03. RVC-21-28 recorded the highest dry matter content, respectively.