Vol. 12, Issue 9 (2023)

Author(s):
PB Sanap, BG Thaware, PM Haldankar and TM Chikte

Abstract:
Coriander (Coriandrum sativum L.) is the most important crop among the seed spices with a pleasant aroma mainly cultivated for its tender green leaves, stem, and dry seeds. Its green foliage is rich in vitamins, proteins, and other minerals. The tender leaves and stem have a characteristic aroma used for flavoring and garnishing curried dishes of all sorts, soups, sauces, chutneys, etc. By considering the importance and demand of coriander in the region, six cultivars had evaluated for yield and quality parameters at Vegetable Improvement Scheme, Central Experiment Station, Wakawali, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli. Among the evaluated types, DPL COR- 1 (Konkan Kasturi) recorded a maximum herbage yield (106.42 q/ha) that was significantly superior to the other types. The leaves of Konkan Kasturi are broad, attractive dark green with reddish tinged petiole and grows up to the height of 35 to 45 cm. It is having an average of 39 leaves per plant and 6 to 7 branches. This variety of coriander contains an excellent aroma (Aldehyde Mandrin- 48900 ppm) which is five to six times greater than other types. It has also recorded early maturity (35 days) with spreading type growth habit, good shelf life (3-4 days). Besides this, no incidence of pests and diseases was observed during the experiment.