16 Mar Production Technology For The Organic Cultivation Of Onion
प्याज की जैविक खेती के लिए उत्पादन तकनीक Onion is a bulbous herbaceous biennial plant (Allium cepa) of the lily family cultivated as a rounded edible bulb composed of fleshy, tight, concentric leaf bases having a pungent odor and taste. They can be eaten in fresh, frozen, canned, pickled, powdered, chopped, and in dehydrated forms. Onion varieties are classified mainly according to pungency (mild or pungent) and use (dry bulbs or green bunching). Onions are pungent; because they contain a sulfur-rich volatile oil. Onions vary in size, shape, colour, and pungency. Bulbs may be white, red, or yellow. Varieties differ markedly in their keeping quality and in their response to length of day. Hybrid varieties must have increased disease resistance, longer storage life, and improved quality. Onions bear a cluster of small, greenish white flowers on one or more leafless stalks. The leaf base swells to form the underground mature edible onion. Though low in standard nutrients, they are valued for their flavor. Onions cure colds, earaches, and laryngitis and have been used to treat animal bites, powder burns and warts. Research studies for the organic cultivation of Onion by CRT have resulted in standardization of practices in the cultivation of Onion. Season of onion cultivation: Onion is a cool season crop, hardy to frost but less...