Chinese Chive underutilized veg armita .pdf

Underutilized vegetable

1. COURSE TITLE: PRODUCTION OF UNDERUTILIZED VEGETABLE CROPS
COURSE CODE: HVSC 0509
ADVANCES IN PRODUCTION TECHNOLOGY OF
CHINESE CHIVE
SUBMITTED TO:
Dr. SubhrajyotiChatterjee
Assistant Professor
Department of Horticulture
SUBMITTED BY:
ArmitaParida
Regdno.-230805200004
M.Sc. Hort. (Vegetable Science)
M.S SwaminathanSchool of Agriculture
Centurion University of Technology and Management (CUTM), R. Sitapur, Paralakhemundi,
Gajapati, Odisha-761211

2. CHINESE CHIVE
Allium tuberosumRottlerex Spreng.
Chromosome number= 2n= 32
Family -Alliaceae
Origin -East Asia
Grown for the flowers and the stems.
Also known as Chinese chives, Oriental garlic, Asian chives, and Chinese leek
PLANT PROFILE

3. BOTANY
The grass-like foliage of garlic chives
Each narrow leaf is flattened to be
roughly triangular in cross-section, with a
rounded tip
Flatter, greener with parallel venation
•Umbels of
fragrant, white
six-stellate
flowers
•Size-25 to 60 cm
•Hermaphrodite
•White flowers
grow bigger and
less thickly
clustered than
typical chives
Rhizomatous
Clump-forming
Small, elongated bulb
(about 10 mm)
Brown loculicidalcapsules

4. Chinese chives belong to the leek plant genus (Allium). Thus, it is closely related to chives (Allium
schoenoprasum), leeks (Allium porrum) and onions (Allium cepa).
The aromatic herb probably originated in China but grows wild in most parts of tropical Asia.
Popular in China, Japan, Korea.
Nowadays, garlic chives are cultivated almost all over the world and are highly appreciated
In Manipur and other northeastern states of India, it is grown and used as a substitute for garlic and onion in
cooking and is known as maroinakuppiin Manipuri.
It has sporadic distribution in the western Himalayas
extending to the north eastern hills.
Grown in west bengalfor flavouring
Today Garlic chives are found in home gardens, farmers markets, well-stocked grocery stores, and
Asian markets in Asia, Europe, and the United States.
DISTRIBUTION

5. Beneficial in case of hypolipidemicand hypoglycaemic
attributes.
Used for the treatment of asthma, abdominal pain, diarrhoea,
nocturnal emissions and diabetes.
It has about 2.6 % protein, 0.6 % fat, 2.4 % carbohydrate, 0.95
% ash with small amounts of vitamins A, B1 and C.
Cures various liver disorders as well as gastrointestinal
disorders.
It helps in lessening blood glucose and serum cholesterol level.
Also used as an antidote for poisonous bites and excessive
bleeding can be controlled by the plant juice and bulbs.
Seeds are used for treating kidney, liver and digestive system
problems
ANTIOXIDANT PROPERTIES OF CHINESE CHIVE

6. APPLICATIONS AND USES
They can be used in both raw and cooked applications.
Traditionally Garlic chives are a classic element of pad Thai and many
other Asian dishes. They can be used in stir-fry, tempura, stuffed into
dumplings, and used in egg dishes.
It can also be minced and used to finish meat, poultry, or seafood dishes
and used to flavor soups, marinades, vinegar, and dipping sauces.
They pair well with fresh herbs, soft cheeses, mushrooms, noodles,
meats, and chilies.
It will keep for a few days when stored in a plastic bag in the refrigerator.

7. Fertile, well-drained medium loamy soil with a pH of 6-7 and
full sun
Also adaptable to poorer soils
Chives are cold hardy but tolerant to high temperature if given
moisture
Can tolerate light frost but will die back in cold winters
Optimum temperatures are between 17֯C and 25֯C.
Sowing time-Mid spring
SOIL AND CLIMATE

8. THE VARIETIES OF CHINESE CHIVE ARE MOSTLY EXOTIC
Fat Leaf: as the name suggests, the stalks are wide and thick
Knolau: up to 50 centimetrestall, strong-growing
Monstrosum: up to 80 centimetrestall
Neko: forms flat, broad stalks with a delicate aroma
Pink: bears –as the name implies –pink flowers and wide, juicy leaves
Sapras: high yield and aromatic
Shiva: grows up to 30 centimetrestall, is very strong-growing and high-yielding
WagnersKobold: thin, aromatic stalks
Kiss me: extra-wide stalks
VARIETIES

9. Although seed is not suitable for commercial cultivation, but can be
done.
FROM SEED
Prepare the bed: loosen soil well, remove weeds
Enrich soil with a FYM or Compost
Make seed furrows with sowing depth: 2 cm
Spacing: 25 x 30-40cm
Cover seed with compost and water well
Keep moist until seed emergence
DIVISION OF CLUMPS(EXISTING BULBS)-COMMON PROPAGATION
METHOD
For division, plants must be at least 3 years old
Dig out garlic chives in spring
Divide plant by hand into 2 or 3 parts
Carefully detach parts from each other
Water well
MODE OF PROPAGATION

10. NUTRIENT MANAGEMENT
Before planting, incorporate well composed organic
matter.
Adequate nitrogen is important and a composted manure
is recommended with additional nitrogen application after
the first harvest every year
Balanced NPK ratio (10-10-10) ensures full, tight chives.
Spring marks the start of their active growth period,
making it the prime time to begin fertilizing. As shoots
emerge and leaves expand, a nutrient boost is best for
luxurious growth.

11. Control weeds throughout the period of
cultivation avoiding root damage.
Mulches may be used.
Weed control is very important during 1st
two months of growth.
As they are growing slowly and can't
compete with the weeds
INTERCULTURAL OPERATIONS

12. IRRIGATION
Maintain the soil moist.
They produce best when watered frequently
When rain is infrequent water deeply to ensure that
the root zone is not dried.
A light mulch can be given to retain moisture.

13. Once grown can be harvested all year round
Use scissors or a sharp knife when harvesting
Cut stalks 2 fingers width above the ground
The flowers are also edible and can be harvested
The more radically they are cut, the more vigorously it will
sprout again
HARVESTING TIME AND CRITERIA
Spring to autumn
30 DAP
60 DAS
At least 6 inches tall
oRotate the plant every 3 to 5 years to ensure the soil is
not void of nitrogen and other proper soil nutrients
HARVESTING

14. Highly perishable crop
Should be marketed within 24 hrof
harvesting
Stroringat 0-1 degree C and 95-100% of
RH can extend shelf life upto7-10 days
YIELD
STORAGE
•Around 30-33 tonnesper hectare

15. Diseases like Pink root is
seen in which the roots
turn pink and gradually
die off and yield reduction
is there.
In moist periods Downy
mildew is found with furry
growth and leaves turn
into tan brown color.
DISEASES AND PESTS
5 years of crop rotation with soil solarization
Using pest-free propagation materials. Infested or infected planting materials can infect an entire crop.
Adequate soil inversion before planting. This method destroys insects and weeds and prevents the growth of weeds that
are likely to harbourdisease. Turning the soil exposes insects that pupate in the ground.
Sanitation. Infield sanitation is also a principal means of preventing pests and diseases.
MEANS OF CONTROLLING PESTS AND DISEASES
It has fewer pests than
other Alliums.
Thrips(Thripstabaci)
cause damage in the
flowers of the plant. Thrips
is a common pest for the
majority of the plants.
Allium leaf miner. The larvae
leave irregular pattern of
greenish white mines on the
leaves.
Occurs around the year & attacks
plants all stages of the crop cycle.

16. THANK
YOU!