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ADVANCES IN KARONDA PRODUCTION TECHNOLOGY
ISSN: 2277 - 7601
Publisher: author
ADVANCES IN KARONDA PRODUCTION TECHNOLOGY
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 3
Article Operation Score: 2
Article Articles Score: 2
Article Accessibility Score: 3
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International Category Code (ICC):
ICC-0202
Publisher: Kiran Abasaheb More
International Journal Address (IAA):
IAA.ZONE/2277387397601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
Karonda (Carissa carandas) is drought tolerant shrub. It is an underutilized fruit crop, cultivated in arid zones. Fruits are rich source ofiron (39.1mg/100g) and other minerals. The fruit is a globose berry. Mature fruits are white to reddish purple in colour. Pickles and chutneyprepared from unripe green fruits. Ripe fruits served as dessert and used for making wine, jelly, jam, squash, sauce, syrup and Nakal cherry.It is cultivated in tropical and subtropical climate and on all types of soils. In vegetative propagation semi hardwood cutting, shoot tipcutting, inarching, soft wood grafting and air layering is practiced. Pant Manohar, Pant Sudarshan, Pant Suvarna, Kokan Bold, CHES K-V6, CHES K-II-7, Maru Gaurav are improved varieties of Karonda. Planting is done in monsoon season at 3x3 m distance. Foliar applicationof 1% urea at fruit set and 0.5% MKP 20 Days after fruit set was resulted in maximum fruit yield before rains (64%). Ka...
