Effect of micronutrients and their application in cauliflower

Cauliflower is one of several vegetable in the species Brassica oleracea L., in the family Brassicaceae. It is an annual plant that reproduces by seed. The edible part, i.e., curd is a 'prefloral fleshy apical meristem' and it is generally white in color and may be enclosed by inner leaves before its exposure. Typically, only the white curd of aborted floral meristem is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Its name is from Latin caulis (cabbage) and flower, an acknowledgment of its unusual place among a family of food plants which normally produce only leafy greens for eating.Recommend dose of NPK supplemented with micronutrients and organic manures in adequate amounts is one of the many factors which controls the growth and development of cauliflower. In the absence of these micronutrients, the cauliflower is known to suffer from physiological disorders which may evenly lead to low yield and loss of quality. Therefore, considering the importance of micronutrients in cauliflower, this book is written.

Autorentext

CHANDNI MORI Ph.D. Scholar in subject of (Horticulture) with specialization in Vegetable Science, College of Horticulture, Sardarkrushinagar Dantiwada Agricultural University, Jagudan-384 460. Also M.Sc. Gold medallist in Vegetable Science during the year 2019 from the Sardarkrushinagar Dantiwada Agricultural University.