Production technology of spinach

Production Technology of Spinach

1. Production Technology of Spinach By B. PAVAN KUMAR NAIK M. S c. Horticulture Reg. no:- 180805200001 CUTM

2. SPINACH SC Name:- Spinacia oleracea Family:- Chenopdiaceae Ch.No :-2n=12 Spinach is a temperate crop for growing in cool season, there are few varieties developed in china which are tolerant to warmer conditions and can be grown in subtropical regions of northern plains in India.

3. History and Origin This vegetable plants 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 leaf variety was introduced into North America in 1828.

4. Nutritional value Very good source of Vitamins A and C. Good source of potassium, folate and iron. 250 ml(1 cup) cooked spinach provides 42 kilocalories. The same amount served raw supplies 8 kilocalories. Nutrition per 100gm Amount Calories 23 Water 91% Protein 2.9 gm Carbs 3.6 gm Sugar 0.4 gm Fiber 2.2 gm Fat 0.4 gm

5. Health Benefits Maintain eye health Cancer prevention Regulates Blood Pressure Healthy skin and hair Cure Iron defeciency anemia Cure Asthma Cure Diabetes

6. Varieties 2 important var. are Virginia Savoy and Early smooth Leaf. Viginia Savoy- type having blistered large dark green leaves with round tip. Plants are vigorous in growth. Green yield is 400 q/ha. Early Smooth Leaf- Leaves are thin, yellowish green and smooth with pointed apex.

7. Climate Spinach is short day cool climate crop. Optimum range for better growth and development is 15 to 25°c. It is sensitive to both low and high temperature. Low temperature and cool nights tend to cause leaf savoying in Savoy type varieties and high temperature and long days cause bolting and thus reduce the market value.

8. Soil It can be grown on wide variety of soils. Well drained sandy loams or loams well supplied with organic matter It is slightly tolerant to salinity. pH range OF 6-7 is ideal for spinach cultivation. How to prepare soil ? Soil should ploughed thoroughly 2-3 times @20 cm depth 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.

9. Manure & Fertilizers FYM 200-250 q/ hac . N 50-70 KG P2O5 50 KG K2O 50 KG The entire dose of P2O5, K2O and one-fourth dose of N should be applied at the time of planting. The remaining quantity of N should be applied in 2 splits as top dressing after first and second cutting. Sowing and S eed rate Region Sowing time Plains September-October Mid hils March-June Hills July-September Spinach can be sown round the year in different agro-climatic conditions of the country. In Winter 4-6 kg/acre In Summer 10-15 kg/acre

10. Irrigation & weed control Being a shallow rooted crop spinach requires frequent irrigations at an interval of 5-6 days in summer and 8-10 days in winter. One to two shallow hoeings are needed to keep the weed control. Herbicides can also be used to control the weeds. Methabenzthiazuron @1 kg/ hac . As per pre-emergence spray successfully control the weeds of spinach.

11. Harvesting The crop is ready for first cutting 3-4 weeks after sowing. Subsequent cuttings should be made at 15 days interval. The crops gives 4-5 cuttings. Y ield 100-150 q/ hac . S torage The greens are highly perishable. However at 0°c and 90-95% relative humidity the leaves can be stored for about 10-14 days.

12. Diseases and Pests Bacterial soft rot :- Erwinia carotovora Symptoms :-Rotting in packed leaves due to lack of aeration. Pest s:- Aphids,leaf eating catterpillars .