RED cabbage.pptx

Redcabbage crop cultivation practices slide show

1. PRODUCTION OF UNDERUTILIZED VEGETABLE CROPS CROP:RED CABBAGE COURSE NO: VSC 509 COURSE INSTRUCTOR: Dr. Aijaz Malik PRESENTED BY: Naindeep,Suraya,Shahid

2. INTRODUCTION Name: Red Cabbage Botanical name: Brassica oleracea var. Capitata f. rubra Chromosome no: 2n = 18 Family: Brassicaceae Origin: Mediterranean region Europe.

3. INDIAN SCENARIO Red Cabbage in India (Red Cabbage) demand is growing very fast. With time there has been a change in the eating habits. Because of this, now new types of vegetables (Vegetables) demand is increasing in the market. Health conscious people are now starting to include nutritious fruits and vegetables in their diet. After the COVID epidemic, it has taken the form of a new trend and for farmers it has come as an opportunity. Farmers are earning profit by doing farming according to the demand in the market. Red cabbage is also a vegetable of the same category, whose demand has increased a lot in recent times. Its cultivation method is similar to that of green cabbage, but there is a difference of many folds in terms of price.

4. Future thrusts Demand for high value produce is growing both in domestic and overseas market at the same time, competition is also increasing. Biotechnological tools must be used in conjunction with conventional breeding to tag genes of interest. There is need to develop varieties with durable resistance to multiple diseases and pests; heat, drought and salt tolerant varieties. Eco-region specific technology generation based on maximum productivity of available natural resources like climatic condition, soil fertility and water. Improve the understanding of interactions between native ecosystems and production systems and develop best practices to conserve biodiversity

5. Integrated management of emerging diseases and pests. Emphasis should be on identification of new and effective bio-molecules for management of biotic stresses being encouraged for ecofriendly and sustainable management of diseases and pests. Develop production and post-harvest technologies to improve product quality and minimize environmental impacts. Sustainable path for development to meet challenges in vegetable production through proper technological innovations and interventions. Inter institutional mechanisms to network and review the ongoing programmes of biotechnology, cost effective production technologies, postharvest technology, farm mechanization, transfer of technology and organic farming

6. NUTRITIONAL BENEFITS The popularity of red cabbage is for its rich content of phytochemicals, antioxidants, vitamins (C,E,A,K) and minerals (calcium, manganese, magnesium, iron, and potassium), and low content of saturated fats and cholesterol. B vitamins e.g. thiamine (B1), riboflavin (B2) and folate (B2) are also found in this crop. Besides vitamins and minerals, cabbage also contain a small amount of protein

7. USES It has multiple uses as salads, cole slaw, sauerkraut, soup, curries and other cooking purposes. Red cabbage is known for possessing different chemical compounds and medicinal properties (Podsędek et al., 2014). It produces red or purple colored heads due to the presence of anthocyanin pigment. Many of its organic compounds are taken as dietary supplements .

8. HEALTH BENEFITS It protects us from cancer, premature aging, diabetes, ulcer and Alzheimer’s diseases. It helps in weight loss, boosting the immune system, improving the skin and eye and detoxification of body. Secondary plant metabolites like glucosinolates (GSs) present in red cabbage are known for the health-promoting properties (Verkerkand Dekker, 2004). These natural chemicals breakdown into compounds like indole-3-carbinol, which has anticancer property. Flavonoids of the crop have good therapeutic potential in inflammation and pain.

9. BOTANY Red cabbage, also called purple cabbage, is a leafy vegetable from the cabbage family. It typically comes as a head of cabbage, which is a ball of tight leaves. Red cabbage has broad reddish-purple leaves with a thick white stem at the bottom of the head. The leaves have a chewy texture when raw and a softer texture when cooked. Fresh red cabbage should feel heavy with tight leaves around the head.

10. SOIL Cultivation of red cabbage is done mainly on sandy to heavy soils rich in organic matter. Early crops prefer light soil while late crops thrive better on heavier soils due to retention of moisture. On heavy soils, plants grow more slowly and the keeping quality is improved. A pH range of 6.0-6.5 is considered as optimum for growing cabbage. Plants growing in saline soils are prone to diseases.

11. Climate It thrives best in a relatively cool and moist climate. A temperature range of 15-20˚C is considered as optimum for growth and head formation of the crop. At temperature exceeding 25˚C, the growth is checked. The minimum temperature for growth of cabbage is just above 0℃. Red cabbage may withstand temperatures of 10-40 ˚C for a few days only. The young plants can grow at higher temperature followed by the their requirement for cool season for heading.

12. Varieties of RED cabbage Rio Grande Red express

13. Ruby King Red Scartlet

14. Red Express 2

15. LAND PREPARATION The field is ploughed to fine tilth by giving four to five ploughing with a sufficient interval between two ploughing. Planking should be done for proper leveling. The transplanting is done on the flat land, ridges or in furrows depending on climate and soil conditions. For early planting, ridge method is suitable especially in areas where the rains occur at the time of planting. In saline soils, planting in furrows and in dry areas transplanting on flat beds is recommended

16. Nursery bed preparation The seeds are generally sown in a seed bed and 4-6 week old seedlings are transplanted to the field. Red cabbage seeds are sown on nursery beds to raise seedlings for transplanting in the field. Raised beds of size 3 x 0.6 m and 10-15 cm in height are prepared. About 70cm distance is kept between two beds to carry out intercultural operations such as watering, weeding, etc. The surface of beds should be smooth and well leveled. Well-decomposed FYM @ 2-3 kg/m is added at the time of bed preparation. Raised beds are necessary to avoid problem of water logging in heavy soils. To avoid mortality of seedlings due to damping off, drenching of the beds with Bavistin (15-20g/10 litres of water) is effective.

17. transplanting Generally, 4-6 weeks old seedlings are ready for transplanting but older seedlings up to 8 weeks age can also be transplanted. Seedlings are transplanted at following distances. Early varieties: 45x45 cm, mid: 60x45 cm and late 60x60 cm. For early planting, ridge method is more suitable. In saline soils, planting should be done in furrows

18. Water management Red cabbage requires a continuous supply of moisture for uniform growth and development of heads. The optimum growth of cabbage occurs at moisture content varying from 60-100% of field capacity with an average of 80%. Irrigation should be given when the moisture content of the soil had dropped below 50% of field capacity During head initiation and development stages proper moisture level in the soil should be maintained. Drip Irrigation increases yield by increasing water use efficiency. The use of drip irrigation in combination with mulch increases yield over furrow irrigation in cabbage by 65%.

19. Nutrient management Red cabbage is a heavy feeder and requires adequate manuring for profitable yields Organic manuring can play a vital role in sustaining soil fertility and crop production. Vermi composting is a potential source of readily available nutrients, growth enhancing substances and a number of beneficial microorganisms like N fixing, P solubilizing and cellulose decomposing organisms (Suthar, 2012). Vermicompost contains more organic matter, nitrogen, phosphorous, sulphur, calcium and magnesium (Zahid, 2001). It not only helps to improve and protect the soil fertility of top soil but also helps to boost productivity by 40% with 20 to 60% lower nutrient inputs

20. The quantity of nitrogen, phosphorous and potash varies from place to place. Fertilizers Dosage(Kg/ha ) Time of application Nitrogen 150 Entire P,K and half of N at the time of sowing and other half of N 30 days after transplanting Phosphorus 60 Potash 60

21. INTERCULTURAL PRACTICES In red cabbage intercultural operations are necessary to check the weed growth and to conserve moisture by the formation of a soil mulch. Removal of weeds eliminates competition for moisture, nutrients, light and air. Weeds can be controlled either manually or by the use of herbicides or a blend of both. Due to shallow root system of cabbage, deep hoeing should always be avoided. Use of black polythene mulch is effective in controlling weeds, conserving moisture and increasing yield of cabbage. Chemical weed control is economic because it saves time and labour. Pre plant application of Trifluralin @ 0.5 litre/ha or Basalin @ 0.5 litre/ha gave excellent control of monocot as well as dicot weeds with higher yield.

22. HARVESTING Red cabbage is ready for harvest at 90-120 days after planting. The crop should be harvested promptly when the heads are firm and mature. Delaying harvest, even a few days beyond maturity can result in split heads and increased incidence of field disease. Harvesting immature heads, however, reduces yield, and the heads are too soft to resist handling damage. Immature heads also have a shorter shelf life than mature heads. The head is harvested by bending it to one side and cutting it with a knife. The stalk should be cut flat and as close to the head as possible, yet long enough to retain two to four wrapper leaves. Extra leaves act as cushions during handling and may be desired in certain markets. The head should not be removed by snapping or twisting it since this practice damages the head and results in inconsistent stalk length. Broken stalks are also more susceptible to decay. As the heads are not ready for harvest at the same time, therefore they are harvested in stages based on the maturity of the heads. Harvested produce should always be stored in shade before packing.

23. Red Cabbage at SKUAST-K Shalimar Campus

24. THANK YOU