Vol. 6, Issue 5 (2018)
Evaluation of physical characteristics of linseed varieties
Author(s): Abhishek Singh, Piyush Kumar Singh, Ravi Pratap Singh, Anushka Singh, Garima Dwivedi, Anand Singh, Abhineet, Seema Kanojia, PK Singh and Himanshu Singh
Abstract: The components of linseed are protein (21%), dietary fibre (28%) and fat (41%) has unique fatty acid profile. Linseed has high polyunsaturated fatty acids (PUFA) (73% of total fatty acids), moderate in monounsaturated fatty acids (18%) low in saturated fatty acids on moisture free basis. Linoleic acid as Omega-6 fatty acid, constitutes about 16 percent of total fatty acid whereas, ALA constitutes about 57 percent. Due to the nutritional profile of linseed, many researchers have recognized linseed as tiny double powerhouse in disease prevention. The present investigation entitled “Evaluation of Physical characteristics of linseed varieties’’ was conducted at Agronomy Research Farm of Narendra Deva University of Agriculture and Technology, Narendra Nagar (Kumarganj), Faizabad (U.P.) India in the year 2016. Ten varieties of linseed Garima, Shikha, Parvati, Mukta, Shubhra, Shekhar, Chambal, T-397, NDL-1 and NDL-3 were collected from department of Genetics and plant breeding of this University, and used as experimental material in the field trail. The seeds of linseed varieties were sown in Completely Randomized Design with three replications on 20 October 2016.The row to row and plant to plant spacing was kept 10 cm and 30 cm, respectively. The seeds were sown at the rate of 30-40 kg per ha. All agronomical practices were adopted to achieve a good crop. For physical analysis observations were made on Number of pods per plant, 1000-seed weight, colour of seeds, and yield per plant.
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How to cite this article:
Abhishek Singh, Piyush Kumar Singh, Ravi Pratap Singh, Anushka Singh, Garima Dwivedi, Anand Singh, Abhineet, Seema Kanojia, PK Singh, Himanshu Singh. Evaluation of physical characteristics of linseed varieties. Int J Chem Stud 2018;6(5):509-512.
