PARSLEY by Mukhi Vinita underexploited.pdf

Underexploited Leafy Veg crop Parsley

1. SUBMITTED BY:
Mukhi Vinita (230805200002)
M. Sc. Horticulture (Vegetable Science)
SUBMITTED TO:
Dr. SubhrajyotiChatterjee
Assistant Professor
Department of Horticulture
COURSE TITLE: PRODUCTION OF UNDERUTILIZED VEGETABLE
CROPS
COURSE CODE:HVSC 0509
Advances in production technology of Parsley

2. •Botanicalname:Petroselinumcrispum
•Family:Apiaceae
•Chromosomeno.:2n=2x=22.
•Othernames:Ajmood(Hindi),AchuMooda
(Kannada),Kothambelari(Malayalam).
•Native:SouthernEurope
•ItisextensivelycultivatedinMediterraneanregion
andUSA.
PARSLEY

3. •Parsleyisconsideredas‘powerhouse’ofnutrition,
andisrichinvitaminB,vitaminC,β-caroteneand
zinc.
•Itisanimportantdietarycomponentforstrengthening
bone.
•Seedsareusedforextractionofoilcalledapiol
(curativevalue).
•Thearomaofparsleyisduetothepresenceof
terpenes(toxictomanyinsects).
•Parsleyleavesareusedforpreparationoftea.
COMPOSITION AND USES

4. Thefinely-choppedleavesareusedfor
flavouringsauces,soups,stuffing’s,rissoles,
minces,etc.,andalsosprinkledover
vegetablesorsalads.
Theleavesandstemsaredriedand
powderedforculinaryflavouringandasa
dye.
Theroots(twoyearsoldonesareused)of
theturnip-rootedvarietyareusedasa
vegetableandforflavouring.

5. •Parsley is a biennial crop but grown
as an annual. It thrives well in both
plains and hills.
•Leaves are compounds, alternately
arranged and divided into 2-3 leaflets.
•Roots are faint yellow colour and
carrot shaped. And its length upto
20cm and 5cm width.
BOTANY

6. •Flowering plant height is 60-120cm.
•At the end of the stalk umbels are
formed.
•Inside the umbels oldest parital
infloresenceat external circle and
younger unripe flowers in internal
circle.
•Each flower has 5 petals.
•Petal colouris green to white.

7. TYPES AND CULTIVARS OF PARSLEY
var. latifolium
(broad-leaved)
var. crispum
(curly-leaved)
var. tuberosum
(root type)

8. P. crispumvarneopolitanum

9. VARIETIES
Some other varieties are
•Sherwood(double or triple curled)
•Imperial curled
Forest green Moss curled Italian dark green
plain leaf
Extra triple curled

10. •It requires well drained, loamy or sandy loam soil.
•It is a cool season crop.
•Optimum temperatures range :-7-16
o
C
•Plant growth slows below 7
o
C.
•The germination of parsley seeds is slow and can reach
up to 26 days under low temperature.
•Best germination obtained at 12-15
o
C.
•Parsley leaves tolerate temperatures between -6 to -8
o
C.
•Roots will survive in winter at temperature below
-10
o
C.
SOIL AND CLIMATE

11. PLANTING
Seed rate –Transplanted 250-300g/ha
-Direct sown 3.25kg/ha
Seed treatment-soak the seeds a day before sowing to hasten the germination, dressing
with N promotes rapid growth of seedlings.
Sowing season-In plains: September to November
-In mid hills and hills: February to June
Spacing and sowing depth -40-45cm x10-15cm and 6mm depth in rows
Transplanting–Seedlings of 5-8cm length in raised nursery beds in evening hours.
Fertilizer requirement -FYM 15t/ha and NPK-65:40:25 kg/ha

12. Indoor
method
Transplanting
to the main
field condition

13. IRRIGATION MANAGEMENT
Parsley is shallow-rooted herb that required consistent and sufficient moisture
throughout its growth cycle.
After transplanting crop requires immediate light irrigation.
Irrigations are given at 10-12days internal according to climatic situation and
type of soil.
Overirrigation can lead to root rot and other diseases in parsley.
It essential to monitor level of the soil regularly and avoid water logging.

14. INTERCULTURAL OPERATIONS
Hand weeding or hoeing is an effective method of controlling weeds in parsley
crops.
This method is labour-intensiveand may not be suitable for large farms.
The use of herbicides is a common method of controlling weeds in parsley crops.
The herbicidesdetected were dimethenamid (0.7%), metolachlor (1.1%),
pendimethalin (6.5%).
Mulchingimproves the soil fertility and water retention.

15. PHYSIOLOGY DISORDERS
Bolting Yellowing of leaves

16. INSECT-PEST
Aphids
Carrot rust fly Cutworm

17. DISEASE
Root rot
•Canbendazin12%+Mancozeb
25% @ 1g/lit

18. •DithanM-45 @ 0.25% at 8-10 days
interval.
Bacterial leaf spot

19. •Parsley is ready to harvest when plants reach
at least 6-14 inches tall.
•Parsley must be cut at least 1 to 1
1/4
inches
above the crown of the plant if multiple
cuttings are desired.
•Manual harvesting method is followed.
•Parsley marketed for dried product may be
mechanically harvested before they are
conveyed to dehydrators.
•Hamburg or turnip rooted parsley is very
hardy and can withstand a moderate freeze.
•Roots are washed and discolored leaves are
removed before marketing.
•Yield :-120q/ha
HARVESTING

20. POST HARVEST MANAGEMENT
Sorting and grading: After harvesting, the parsley should be sorted to
remove any damaged or diseased leaves. Grading should also be done based
on size, shape, and color to ensure uniformity and marketability.
Cleaning: The parsley should be thoroughly washed in clean water to
remove any soil or debris. It is important to handle the parsley carefully
during washing to avoid bruising or damaging the leaves.

21. Drying: After washing, the parsley should be dried by shaking off
excess water or using a clean towel. Excess moisture can lead to
spoilage and the growth of fungi.
Packaging: Parsley should be packed in clean, well-ventilated
containers to allow air circulation and minimize condensation. The
containers should be labeled with the date of harvesting and other
relevant information.

22. The quality and nutritional value of parsley can be maintained,
ensuring that consumers receive a fresh and healthy product.
Storage: The ideal storage temperature for parsley is between 0-2°C,
with a relative humidity of 95-98% over a period of two months. The
parsley should be stored away from direct sunlight and other sources
of heat.
Transportation: During transportation, parsley should be handled
carefully to avoid bruising and damage. The transportation vehicle
should be clean, well-ventilated, and free from pests and diseases.

23. THANK YOU…