YIELD AND QUALITY OF POTATO AS INFLUENCED BY DIFFERENT PROPORTION OF INORGANIC AND ORGANIC FERTILIZERS AND THEIR PERFORMANCE IN AMBIENT CONDITION

Abstract

An experiment was conducted at Sher-e-Bangla Agricultural University, Dhaka during the period from November, 2014 to April, 2015 to study the yield and quality of potato (Solanum tuberosum L.) as influenced by different proportion of inorganic and organic manures and their performance in ambient condition. Five varieties such as, „Asterix‟, „Lady rosetta‟, „Courage‟, „Diamant‟ and „BARI TPS-1‟ and different proportion of inorganic and organic manure application practices viz., 100% recommended fertilizer, cowdung, poultry litter and ACI organic manure were considered for the study. The experiment was laid out in a Randomized Complete Block Design (RCBD) with three replications. Application of different organic manures may improve the quality of potato. Results revealed that, different potato varieties and/or organic manure applications had significant effect on most of the yield and quality contributing parameters studied in this experiment. Among the five varieties „Diamant‟ produced maximum tuber, the highest weight of marketable tuber (t ha -1 ), the highest firmness. But Lady rosetta showed the highest dry matter, specific gravity, glucose and sucrose content. In terms of organic manure applications, different organic manure practices showed different results. The control (100% recommended fertilizer) showed the highest tuber yield (t ha ). The organic manure practices with 50% RDF + ACI organic manure showed the highest dry matter content, specific gravity, reducing sugar content, sucrose and starch content. In case of combined effect variety and organic manure applications; different treatment combination gave different responses. Among the twenty treatment combinations of “Diamant x 100% RDF” showed the highest tuber yield (57.23 t/ha), where “Lady rosetta x 50% RDF + ACI organic manure” showed the highest dry matter content (22.02), specific gravity (1.07), reducing sugar content (1.498mg/g FW) and starch content (13.653 mg/g FW).