Pea Cultivation (Priyanshu Ranjan,22017).pptx

Pea Cultivation practice

1. Topic- Pea Submitted By :- Priyanshu Ranjan ID Number :- 22017 B.Sc. Agriculture 2 nd Year College Of Hill Agriculture Ranichauri Crop Production Technology – II(Rabi Crops) (AGRO-221) Submitted To :- Dr. Sumit Chaudhary (Dept. Of Agronomy)

2. Pea Scientific name: Pisum sativum Common name: Pea Family: Leguminaceae / Fabaceae Chromosome number: 2n=2X=14 Primary centre of origin: Central Asia Secondary centre of origin: Near East Ancestor: Pisum elatius

3. Biosystematics Species P. sativum L. (Garden pea) P. arvense L. (Field pea) P. elatius Stev . (Mediterranean pea) P. abyssinicum Braun. (Abyssinian pea) P. humile Boiss and Noe (Dwarf pea) P. Fulvum Sibth and Sm. (Red yellow pea)

4. Area,Production and Productivity All India data Area (Thousand Hectare) Production ( Thousand Metric Tonnes ) Productivity ( Metric Tonnes / Hectare ) 540 5422 10 State wise leading producers Uttar Pradesh (221.00) Uttar Pradesh (2511.38) Jharkhand (22.07) Madhya Pradesh (94.99) Madhya Pradesh (961.55) Tamil Nadu (15.90) Punjab (37.62) Punjab (394.00) Jammu And Kashmir (12.93) Horticultural Statistics at a Glance, 2018

5. Importance Tender pods are used as vegetable Field pea is grown for forage, fodder and green manure purpose Rich source of digestible proteins (7%), along with carbohydrates and proteins. Can be used in the preparation od soupe , canned, processed or dehydrated.

6. Varietal Wealth Early group Arkel Pusa Pragati Jawahar Matar 3 Jawahar Matar 4 Pant Matar 2 Hisar Harith (PH 1) Ageta 6 Mid Season and Late group Bonneville Lincoln Jawahar Matar 1 Jawahar Matar 2 Pant Uphar (IP3) Punjab 88 (P 88) VL 3 Mithi Phali JP 19

7. a. Early Smooth Seeded Meteor Alaska b) Early Wrinkled Seeded Arkel Early December Matter Ageta 6 Palam Triloki VL Ageti Matar 7 c) Wrinkled-Seeded Main Season and Late Bonneville Lincoln Azad P-1 P-88 VL-3 Solan Nirog (Sel. 8-1) Palam Priya (DPP-68) Punjab-89 Palam Sumool d) Round Seeded Main Season and Late Kanwari e) Edible Podded Type Sylvia Oregone 523

8. Whole pod edible dual purpose Pea variety 1. Arka Apoorva Garden pea (Released by: IIHR, Bengaluru) Pisum sativum L. var. hortense also called sweet pea The pod walls are devoid of fibrous parchment layer Arka Apoorva is an improvement over Arka Sampoorna Midseason pea line, pod yield 10 to 11 t/ha in 90 days. It gives about 20 % higher pod yield than Arka Sampoorna The pods are of dual purpose, can be used either as salad or in cooking and also the fresh shelled peas can be used as in case of conventional green peas

9. Soil and climatic conditions Well drained, loose and friable soil with pH 5.5- 6.0. Cool season crop Winter vegetable in plains of North India and Summer vegetable in hills Optimum mean monthly temperature: 10°-18°C Optimum temperature for seed germination: 22° C Round seeded are tolerant to high temperature than wrinkle seeded Season Plains: Oct to mid Nov Peninsular India: June- J uly Hills: Summer crop- March Autumn crop-May Land preparation Ploughing the land Deep harrowing

10. Seed rate Early: 100-120 kg/ha Mid season: 80-90 kg/ha Method of sowing Can be sown in flat or raised beds either by broadcasting or behind the plough Dibbling can also be done Spacing: 30 cm x 5-10cm Seed treatment Soaking of seeds Seed soaking in GA 3 10 ppm for 12 hours gives highest germination Seeds are inoculated with Rhizobium culture in 10 per cent sugar or gur solution To avoid fungal disease treated with Bavistin (1g)+ Thiaram (2g)

11. Nutrient Requirements 15-20 tonnes of well decomposed farm yard manure should be added 1 month earlier. Basal dose of fertilizers: 24:40:50 NPK Foliar application of 0.1% ammonium molybdate at the time of flowering showed favourable effect on yield and quality of pea

12. Water Management It depends on the agro climatic condition and locality Light irrigation is given at an interval of 10-15 days. Flowering, fruiting and grain filling are critical stage. Irrigation after 70% water depletion throughout the growth is beneficial for crop

13. Training and staking It should be done along the direction of wind Intercultural and weed control 3 litres per ha of basalin controls most of the weeds Atrazin , Propazine or simazine at rate of 1.5 kg/ha and promethrin at 1kg/ha Growth regulators Spraying 15ml of 10M solution of growth regulator CCC at five node stage of development has favorable effect on growth and yield of the crop

14. Harvesting Early varieties: 50 days after sowing Mid: 60-65 days after sowing Late: 70-75 days after sowing Pod maturity tested by tenderometer Shelling percent: 35-50 % Storage 0°C and 90-95% RH

15. Yield Early varieties: 3-5 tonnes /ha Mid-season varieties: 8-10 tonnes /ha Late varieties: 12 tonnes /ha

16. Insect - Pests Stem fly ( Ophiomya sp.) Pea Aphid ( Acyrthosiphon pisum ) Pea leaf minor ( Agromyza flaveola ) Pod borer ( Heliothes sp.) Leaf minor can be controlled by spraying 0.1% Monocrotophos at fortnight interval. Pod borers can be controlled by 0.2% Thiodon at flowering.

17. Diseases Powdery mildew ( Erysiphe polygoni ) Root rot ( Uromyces sp.) Wilt ( Fusarium sp.) Powder mildew can be controlled by spraying 0.1% dinocap ( Karathane ) Rust can be controlled by spraying ( Mancozeb at 0.2% Root rot can be controlled by drenching with 0.2% captan or bavistin

18. Canning Canning, the process of placing foods in jars or cans and heating properly to a specified temperature, is a way to preserve many different foods. The high heat destroys microorganisms and inactivates enzymes to preserve the safety and quality of the food. Process of Canning in Pea: Select well-swollen pods filled with young tender peas.
Remove the pods by hand or shelling with pea huller.
Grade the peas by passing through screens of appropriate size.
Blanch the peas for 1.5-2 minutes in steam or by dipping in boiling water containing 0.01% SMC apple green colour.
Cook the peas and place them in a solution containing common salt (2% salt) and household sugar (6-8%). The young, tender peas will float in this solution.
Collect and wash the tender peas with water.
Sort to remove off- colored , split peas and undesirable trash. Fill the cans and add brine solution at 71 °C leaving a headspace of ¼″ to ¾″.
Exhaust the cans to can center temperature of 78 °C by passing through an exhaust box and seal immediately with a double seamer .
Heat process in a retort at 121 °C for 15 and 20 minutes when packed in No. 2 cans or glass jars respectively.
Cool the cans or jars rapidly to 43 °C, label and store in a cool dry place.

19. Thank You 