Production technology of Beetroot (2).ppt

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1. 1
www.cuchd.in Campus: Gharuan, Mohali
University Institute of Agriculture
Sciences

2. University Institute of Agricultural Sciences
Dr.Ambika
Name of Topic: Production technology of
beetroot
Chapter 3.2.2
Lecture –2
DISCOVER . LEARN .
EMPOWER

3. Objectives
CO1- Students will Understand the scientific cultivation methods of vegetables and spices.
CO2- Understand the types of vegetable gardening with special reference to kitchen
gardening
CO3-Students will learn about various diseases, insects’ pests and physiological disorders of
vegetable and spices crops
CO4- Understand the Classification of vegetables and spices.
CO5- Students will be able to explain various post-harvest technologies for shelf life extension
of vegetable and spices crops.
To educate about the Importance and scope of vegetables and spices.
To know more about origin, area, climate, soil, improved varieties and cultivation
practices such as time and methods of sowing, transplanting techniques, planting
distance, fertilizer requirements, irrigation, weed management, harvesting and
yield.
To acquire knowledge about postharvest management of crops
Course Outcome
COURSE OBJECTIVES

4. Beetroot

Beetroot (Beta vulgaris) is a member of the Order
Chenopodeaceae: large root size and high sugar
content.
Origin: Sea beet (Beta vulgaris subsp. maritima)
Chromosome no: 2n=18



5. Beetrootas
food
Usually the deep purple roots of beetroot are eaten boiled, roasted, or raw, and either
alone or combined with any salad vegetable.
Salad of grated
beetroot and
apple
Juice drink
Pickled
beetroot
Borscht sour
soup

6. Importance of Beetroot
Popularly known as beet, the vegetable is called
“Chukandar” in Hindi, “Remolachas” in Spanish,
and “Hong cai tou” in Chinese and back in the
Indian households, beets have been used for a long
time as a treatment for Anemia.
Many studies indicate that eating more plant foods,
like beetroot, decreases the risk of obesity, overall
mortality, diabetes, and heart disease and promotes
a healthy complexion and hair, increased energy,
and overall lower weight.

7. In Indian cuisine, chopped, cooked, spiced beet is a
common side dish
Nutritional value/100gm
Sugar-7gm Carbohydrates-9.56g Dietary fiber-2.8g
Fat-0.17g
Protein-1.61g

8. Varieties


A limited number of varieties are available.
CrimsonGlobe,DetroitDarkRed,BurpeesRed
Ball,Earlywonder,Ooty-1andCrimsonEgyptian
are the popular varieties.
deep-redcolourbeetsarethemost well-
known variety. it is the result of a pigment called
betalain.


9. Characters of varieties
Crimson Globe is a great, fine fleshed, eating and storage
variety. Grows well in most soils. This is an improved
version of the very famous Detroit Dark red, with slightly
rounder roots. This beetroot performs exceptionally well as
a pickler and freezes very well. Outer skin is medium red
and flesh is crimson red without zonations; duration 55-60
days.

Dtroit dark red is a Prolific, matures in an average of 58
days. Roots are nearly globe shaped, 2.5-3 inches in diameter
with smooth skin. Blood red color with virtually no zoning.
Solid, good keeping root. Medium green tops with tinges of
red. Resistant to Downy Mildew.

10. 
Burpee's Red Ball is a classic Burpee bred variety
with uniform roots 3" in diameter and smooth, deep
red skin. It's been proven tops for productivity,
flavor and wide adaptability. Baby beets make
excellent eating, and harvesting them helps the
remaining beets grow better. When planting, mix
beet seeds with fast-sprouting radish seeds to mark
the rows. Grows best in cool weather and full sun.

11. A few of the improved varieties popular in India
are:
Detroit Dark Red: Roots perfectly round with
smooth uniform deep red skin; flesh dark blood red
with light red zoning; heavy yielder with a
duration of 80-100 days.
Early Wonder: Roots flat globular with dark red
skin and dark red flesh and light red zoning.
Ooty-1: This TNAU variety has round roots with
blood red flesh colour; yields 28 t/ha in 120 days;
it sets seeds under Nilgiris conditions.

12. Crosby Egyptian: Roots flat globe with dark
purplish red flesh; duration 55-60 days; produces
white zoning under warm weather.
Madhur, Ruby Queen and Ruby Red are a few of the
varieties marketed by private seed industry.

13. Sowing
Time, rate & method of seed sowing
Beetroot is planted during July – August. but in some
part of india sown early in spring to obtain a long
growing season and high yields.
About 6 kg seeds are required for a hectare.
Pre-soaking of seeds for 12 hours in water facilitates
better germination in the field. Before sowing, the
seeds are treated with thiram or captan (2.5-3 g/kg of
seed) to control pre-emergence damping off. It is
usually grown on ridges to facilitate good root
production.



14. Sown using a precision seeder: as beet seed is
irregular in shape it is pelleted to make it more
usable, seeds are coated with inert clay materials
moulded into a spherical shape before the precision
seeder can use it. The inert clay dissolves in the
soil.

15. Sugar beet comes up well in
all types of friable soils. The
suitable soil pH is 6.0-7.0. It
is considered to be a cool
weather crop.
Shallow soils or soils with
compacted layers lead to root
forking which in turn leads to
a high level of tare.
Soil suitability & Climate

16. Preparation of seedbed
Beetrootrequiresafineseedbedforuniform
seed germination and plant establishment.
Autumn plough the land if possible.
In spring cultivate the land to a depth of 20 cm with a
spike rotavator.



17. Thinning


Hand thinning is done soon after the germination.
Thinning is necessary to have root tubers of
uniform shape and size by providing
optimum space for uniform development of
the root.

18. Nutrition & Fertilizers
Soilshouldbetestedbefore
applyingfertilizerto
determine

what is requirement and how much.
In addition to balanced amounts of
N, P, K, sodium and boron are also
found in these fertilizers.
Sodiumisessentialforthesalt
 preventthe
lovingbeet.
Boronisaddedto
occurrence of heart rot.
Spreadonploughedground&
cultivated into the seed bed

19. Application of fertilizers
Apply FYM at 20 t/ha and 60:160:100 kg of
NPK/ha as basal and 60 kg N/ha after 30 days.
Fertigation:
Fertigation requirement: 120:160:100kg / ha
Spacing
30 x30 x10 cm as four rows in each paired row /
raised bed system.
Fertigation schedule
Recommended Dose: 120:160:100 kg/ha

20. Irrigation
Irrigate the field immediately after sowing and
irrigated at an interval of 4-5 days in summer and
10-12 days in winter..
Drip irrigation
Install the drip system with main and sub main pipes
and place the inline lateral tubes at an interval of
1.5 m. Place the drippers in lateral tubes at an
interval of 60 cm and 50cm spacing with 4 LPH
and 3.5 LPH capacities respectively.

21. Crop Rotation


Crop rotation must be practiced in order to avoid
serious build up of soil borne diseases and pests
e.g. the beet cyst nematode.
Beet roots and other host crops (Fodder beet,
mangel, sugar beet , spinach beet, turnips, Swedes,
rape and kale) must not be grown on the same soil
(in same field) more frequently than 1 in 3 years.
E.g. Grass- beet- Barley- potatoes

23. Crop Rotation
Crop Rotations helps to
Control certain soil – crop residue – borne pests & diseases.
Maintain soil structure & organic matter.

24. Disease and pest
control
Diseases
The most important disease of beet is Virus
Yellow.
Thepeachpotatoaphidorgreen
aphid transmits virus yellows.
Thefoliageofinfectedplants
becomes chlorotic and yield losses result.

25. Cercospora leaf spot
Cercospora leaf spot can be controlled by spraying
Mancozeb at 2 g/lit.
Rhizoctonia root rot
Rhizoctonia root rot can be controlled by spot
drenching with Carbendazim at 1 g/lit.

26. 
Pests
Leaf miner and flea beetle
Leaf miner and flea beetle can be controlled by
spraying Malathion 50 EC 2 ml/lit.

27. Crop residues should be ploughed in quickly and
headlands and loading areas should be cleaned
off quickly after use.
Crops should be sprayed with a systemic
aphicide’s if populations reach 2 per plant.


The main pest is the beet cyst nematode, which is
controlled by crop rotation (Methyl bromide, Neem
seed cake, tea powder)

30. Weed control
Spraying with a mix of a
total contact herbicide &
residual herbicide twice
between sowing & full
leaf cover.
Weeding should be done
at regular intervals to
keep down the weeds.
Manual weeding is
commonly practiced.
Avoid deep cultivation as
it may damage the crop.

31. Earthing up
Earthing up is done to support the structure of the
plant and to prevent the exposure of roots to
sunlight.
Earthing up should be done, when the root starts
growing.
Shallow hoeing is necessary to facilitate better root
growth.

32. Harvesting
Beetroot is harvested from
mid September onwards,
using a sugar beet harvester.
It lifts the plants from the
ground, removes the tops,
cleans and conveys the roots
to a storage hopper or directly
to a trailer being driven
alongside.

33. Precaution: The beet root crop
become ready for harvest
within 60-75 days of sowing
when the roots attain diameter
of 3-5 cm.
The roots are harvested before
the development of spongy
tissue within the roots.

34. beet tops are normally left in the
fieldaftertheharvesting
operation.


They can be fed to cattle or sheep
in situ: using electric fence to
strip graze.
They can also be transported to
yardsandshedforfeeding
animals.

35. Yield


The average yield of beetroot varies from 25-30
t/ha.

36. Cooling and Storage
Proper pre-cooling and packaging retard
subsequent discolouration of the leaves,
weight loss and decay.
Bunched beets should be pre-cooled to below
4°C within 4 to 6 hours of harvest.
Mature harvested beets should be pre-cooled
within 24 hours after harvest to below 5°C with
forced-air cooling.


Red beets can be in air-ventilated storage for 4
to 6 months and in mechanical refrigerated
storage for as long as 8 months.

38. Name of Topic : PRODUCTION
TECHNOLOGY OF SPINACH

39. Botanical Classification
Kingdom
Subkingdom
Superdivision
Division
Class Subclass
Order
Family Genus
Species
Plantae – Plants
Tracheobionta – Vascular plants
Spermatophyta – Seed plants
Magnoliophyta – Flowering plants
Magnoliopsida – Dicotyledons
Caryophyllidae Caryophyllales
Chenopodiaceae – Goosefoot family
Spinacia L. – spinach P Spinacia
oleracea L. – spinach

40. History And Origin
•This vegetable plant's cultivation began in Iran
around 400 AD.
•The Arabs introduced spinach into Spain in
1100 AD and it spread to the rest of Europe by
1400 AD.
•The first savoyed leaf variety was introduced
into North America in 1828.

41. •Maintain Eye Health
•Cancer Prevention
•Regulates Blood Pressure
•Healthy Skin and hair
•Cure Iron deficiency anemia
•Cure Asthma
•Cure Diabetes
Health Benefits

42. •Cool climate Crop.
•The minimum temperature for seed germination is 2 C with a
maximum germination temperature of 30 C and an optimum
range of 7 to 24 C.
•Young plants can withstand temperatures as low as -9 C.
Best crop growth occurs at 15 to 20 C with a minimum
temperature of 10 C and a maximum of 32 C.
•Two seasons for plantation
Fall (Oct-Nov)
•Spring(last of Feb to March end)
Climate

43. Soil
•Spinach can be grown on a variety of soils.
•Well drained sandy loams or loams well supplied with organic matter
and high in pH are preferred for the early and wintered over crops
because of good drainage and early soil warming.
•Peat soils may also be used and produce the highest yields.
Recommended soil
•pH is 6.5 to 7
•How TO Prepare Soil?
•The soil will have to be ploughed to a depth of at least 20 cm and
then harrowed. Harrowing should be done very thoroughly for the
land to be flat, especially on irrigated land, so that the water can flow
evenly

44. Planting/Seeding
Spinach Is Propagated through seed.
•Sow at a rate of 13 to 17 kg of seed per hectare when using non-
precision seeders.
•The seed is broadcast or sown in rows on wide beds.
• Spacing should be 50 to 60 cm between the rows and 15 to
20 cm between the plants in a row.
•If the spinach crop is seeded directly, the planting depth should
be about 20 mm.

45. Irrigation
Irrigation - on sandy soils irrigation should be provided if
2.5 cm per week of rainfall is not
received.
Mostly Flood irrigation is given to spinach field.
Spinach fields are sprinkler irrigated to ensure the
germination of the seed. The very first irrigation is
performed immediately after planting,
and a second one can follow just before emergence.

46. WeedControl
•Hand-weeding is an expensive component of the crop production.
•Hoe the field when weeds are small and have not flowered yet.
Sometimes two hand-hoeing
methods may be necessary.
•Shallow cultivations are also used to control the weeds on spinach
fields.
•Only registered herbicides can be used. A typical weed control
programme includes the use of a preplant incorporated or a pre-
emergent herbicide. This herbicide is applied before the plants are
planted and after planting but before emergence. The most effective
and efficient control of weeds is by integrated pest management.

47. Diseases of Spinach

48. Downy Mildew (fungus)
Characteristics: Causes indefinite, yellowish areas on the upper leaf surface. On the lower
surface a gray mold appears. Affected areas turn black and die. Disease develops best in
cool, moist weather.
Control: To control this disease use tolerant cultivars. Practice 3 year crop rotations and hot
water treat the seed.

49. Fusarium Wilt and
Root Rot (fungus)
Characteristics: Plants turn yellow and wilt, beginning with older
leaves. The fungus attacks feeder roots first and then the tap root.
Control: Do not plant the crop when the soil temperatures are high
(mid June to late August).
The cultivar "Packer'' has some tolerance.

50. Spinach Blight or
Yellows (virus)
Characteristics: Caused by
cucumber mosaic virus and
transmitted by aphids.
Young inner leaves
become mottled, later
changing yellow and finally
they are killed. Older leaves
gradually turn yellow.
Symptoms develop much
faster at higher
temperatures.
Control: Grow resistant
cultivars.

51. •Cut just above the ground level when there are at least 5 to 6 leaves - usually 40 to 70 days
after seeding within the growing season.
•Older plants may have 10 to 12 leaves.
•Cutting should take place at the coolest time during the day and when the plants are dry. The
crop should be harvested while the crop is lush and tender. This is before seed stalks harden
and leaves become tough.
For the fresh market it is usually placed loose into pallets and then washed and cooled as
quickly as possible. Spinach may be hydrocooled or bagged into retail packs and iced.
•Spinach has one of the highest respiration rates among fruits and vegetables so cooling is
critical. Forced air cooling can be used on this crop. Vacuum cooling may be used if it is
available.
Storage
Spinach can be held 10 to 14 days at a temperature of 0 C and a relative humidity of 95% to
100%.
Harvesting and Handling

52. Harvest of spinach usually begins the first week of June and continues until mid July or as long
as weather and cultivar dictate.
The fall crop can start in early September and extends up to late October depending on the local
microclimate (fall frosts). Yields vary from 10,000 kg to 20,000 kg per hectare
Cont…