QUALITY CHARACTERS OF GROUNDNUT KERNEL AS INFLUENCED BY MEPIQUAT CHLORIDE (MC)

P. JEYAKUMAR and M. THANGARAJ

doi:https://doi.org/10.29321/MAJ.10.A00792

Research Article | Open Access | Peer Review

QUALITY CHARACTERS OF GROUNDNUT KERNEL AS INFLUENCED BY MEPIQUAT CHLORIDE (MC)

P. JEYAKUMAR and M. THANGARAJ

Volume : 85

Issue: Oct-dec

Pages: 533 - 535

DOI: https://doi.org/10.29321/MAJ.10.A00792

Published: July 01, 2023

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Abstract

Investigations were carried out to study the effect of Mepiquat Chloride (1. 1- dimethyl piperidinium chloride) on certain quality characters of groundnut kernel. Foliar application of MC on 35 days after sowing increased the oil content by 4.6 per cent. Carbohydrate content decreased, and protein content showed no significant change in response to MC.

DOI

https://doi.org/10.29321/MAJ.10.A00792

Pages

533 - 535

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

Keywords

Mepiquat chloride Kernel Groudnut quality.

Abstract
Keywords

QUALITY CHARACTERS OF GROUNDNUT KERNEL AS INFLUENCED BY MEPIQUAT CHLORIDE (MC)

Abstract

Keywords

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QUALITY CHARACTERS OF GROUNDNUT KERNEL AS INFLUENCED BY MEPIQUAT CHLORIDE (MC)

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ISSN : 0024-9602

eISSN : 2582-5321

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