brinjal
PEST & DISEASE MANAGEMENT IN BRINJAL
CENTRE FOR AGRI-MANAGEMT
DEPARTMENT OF BUSINESS ADMINISTRATION, UTKAL UNIVERSITY
SUBMITTED TO: SUBMITTED BY:
MR.AJIT SINGH AUROSISH TRIPATHY ROLL NO: 14 INDEX
INTRODUCTION
VARIETIES OF BRINJAL
PEST IN BRINJAL & THEIR CONTROL
DISEASE IN BRINJAL & THEIR CONTROL
CONCLUSION
REFERENCES
INTRODUCTION
Brinjal is a native of India and one of the most popular vegetables grown throughout the country especially in North East Region. There are many wild relatives of brinjal and are being grown in their kitchen garden. The unripe fruits are used as a cooked vegetable alone or mixed with other vegetables. There is no reliable statistics available regarding the area under this crop in India. It is adapted to a wide range of climatic conditions from North to South and West to East. It is grown as summer crop in hilly regions. Brinjal is used in a variety of culinary preparations. Pickles and industrially processed food are also produced from brinjal.
Nutritive Value:The nutritive value varies with varieties. Brinjal has got Ayurvedic medicinal value and white brinjal is said to be good for diabetic patients. (Per 100gm of edible portion):
Moisture 92.7 gm Iron 0.9mg
Protein 1.4 gm Sodium 3.0 mg
Fat 0.3 gm Potassium 200 mg
Minerals 0.3 gm Copper 0.17 mg
Fibre 1.3 gm Copper 0.17 mg
Calories 24 Sulphur 44 mg
Calcium 18 mg Thiamine 0.04 mg
Magnesium 16 mg Riboflarin 0.11 mg
Oxalic acid 18 mg Nicotimic acid 0.9 mg
Phosphorus 47 mg Vitamin E 12.0 mg
VARIETIES OF BRINJALS
Pusa Purple Long
It is an early maturing and long fruited type variety. Fruits are glossy, light purple in colour, 25-30 cm long, smooth and tender. Crop is ready
CENTRE FOR AGRI-MANAGEMT
DEPARTMENT OF BUSINESS ADMINISTRATION, UTKAL UNIVERSITY
SUBMITTED TO: SUBMITTED BY:
MR.AJIT SINGH AUROSISH TRIPATHY ROLL NO: 14 INDEX
INTRODUCTION
VARIETIES OF BRINJAL
PEST IN BRINJAL & THEIR CONTROL
DISEASE IN BRINJAL & THEIR CONTROL
CONCLUSION
REFERENCES
INTRODUCTION
Brinjal is a native of India and one of the most popular vegetables grown throughout the country especially in North East Region. There are many wild relatives of brinjal and are being grown in their kitchen garden. The unripe fruits are used as a cooked vegetable alone or mixed with other vegetables. There is no reliable statistics available regarding the area under this crop in India. It is adapted to a wide range of climatic conditions from North to South and West to East. It is grown as summer crop in hilly regions. Brinjal is used in a variety of culinary preparations. Pickles and industrially processed food are also produced from brinjal.
Nutritive Value:The nutritive value varies with varieties. Brinjal has got Ayurvedic medicinal value and white brinjal is said to be good for diabetic patients. (Per 100gm of edible portion):
Moisture 92.7 gm Iron 0.9mg
Protein 1.4 gm Sodium 3.0 mg
Fat 0.3 gm Potassium 200 mg
Minerals 0.3 gm Copper 0.17 mg
Fibre 1.3 gm Copper 0.17 mg
Calories 24 Sulphur 44 mg
Calcium 18 mg Thiamine 0.04 mg
Magnesium 16 mg Riboflarin 0.11 mg
Oxalic acid 18 mg Nicotimic acid 0.9 mg
Phosphorus 47 mg Vitamin E 12.0 mg
VARIETIES OF BRINJALS
Pusa Purple Long
It is an early maturing and long fruited type variety. Fruits are glossy, light purple in colour, 25-30 cm long, smooth and tender. Crop is ready
References: http://agropedia.iitk.ac.in/content/cultivation-brinjal http://en.wikipedia.org/wiki/Eggplant http://agriinfo.in/?page=topic&superid=1&topicid=887