Parsnip presentation.pptx

Parsnip is a root vegetable closely related to carrots and parsley. It has a cream-colored, tubular root that is typically eaten cooked, either roasted, boiled, mashed, or as an ingredient in soups and stews.

1. PARSNIP Submitted To: Aast.prof.Samata Baral

2. PARSNIP Scientific name : Pastinaca Sativa Chromosome Number(2n) = 18 Biennianlplant Usually grown as annual Parsnip is cool season root crop cultivated both tropical and temperate region. It is closely related to Carrot It is taken as raw salad, cooked in curries and made in to pickle and sweet meats Packed with nutrients, like Potassium and vitamin B6 and C Origin and distribution of parsnip Origin of Parsnip Native to Eurasia Family: Apiaceae

3. FIG : ANATOMY OF PARSNIP

4. Soil and field Preparation: Sandy and loamy soils are preferable to silt, clay and stony ground Soil PH-6.5-7.0 Well drained,loose,aerated Soil to grow into well shaped roots Climate : Optimum Temperature for root development 18-20 degree Celsius Long, cool growing season with average temperature between (07-18 degree Celsius) Parsnip will tolerate cold and freezing temperature st both the start and end of their growing time. Parsnip cannot tolerate high temperature , excessively high temperature will slow their growth and may result in bitter, rough roots.

5. Manure and Fertilizer : Add plenty of compost, but no manure Don't add too much nitrogen fertilizer, it results in ´ hairy roots´ Water deeply as the root grow quite deep over the long seasons Seed rate and Planning Season Seed rate = 6-8 kg/ha Sowing Time : Terai : Sep-Oct Mid hills: J uly –September High hills : May- J uly

6. RECOMMENDED VARIETIES Choose short-root varieties for soil that is shallow, heavy, and/or contains a lot of rocks . All-American:  Tapered, 10- to 12-inch white roots; high sugar content; stores well Harris Model:  Smooth, tapered, 10-inch white roots, free of side roots Hollow Crow:  Mild, 12-inch white, fine-grain roots; flavor improves after frost Kral Russian:  Heirloom; beet-shape root; good for shallow or heavy soil.

7. Parsnips mature in about 16 weeks after planting, depending on the variety. Harvest when roots are at least 1 inch in diameter. When exposed to near-freezing temperatures for 2 to 4 weeks in the fall/early winter, the starch in the root changes into sugar, resulting in a strong, sweet, unique taste . Leave your parsnips in the ground for a few frosts, but harvest before the ground freezes. Or leave them in the ground for the entire winter, covered with a thick layer of mulch. Harvest immediately after the ground thaws in the spring, before top growth starts. If a flower stalk develops, roots may turn woody.  HARVESTING

8. How to Store  Parsnips Before storing parsnips, trim foliage down to 2 to 3 inches. Store parsnips between 32 and 35°F (0 and 2°C), with a humidity of 90 to 95%. For longer-term storage ( 4 to 6 months), store roots in slightly damp sand, sawdust, or  leaves.

9. Pest/Disease Type Symptoms Control/Prevention Aphids Insect Misshapen/yellow leaves; sticky “honeydew” (excrement); sooty, black mold Grow Companion Plants ; knock off with water spray; apply insecticidal soap; put banana or orange peels around plants; wipe leaves with a 1 to 2 percent solution of dish soap (no additives) and water every 2 to 3 days for 2 weeks; add native plants to invite beneficial insects Black ( Itersonilia ) canker Fungus Shallow, reddish brown/purple/black cankers form on crown and/or shoulder of root; small, orange-brown spots on leaves may have green halos Choose resistant varieties; cover exposed shoulders of roots with soil;rotate crops  Carrot rust flies Insect Wilted/stunted plants; tunnels with rust-colour excrement in roots; root rot Monitor adults with yellow sticky traps; use row covers ; add native plants to invite beneficial insects; destroy crop residue Leaf miners Insect Meandering blisters in leaves caused by tunneling larvae Remove infested leaves; weed diligently; use row covers; till soil early in season; rotate crops Parsnip Pests and Diseases

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