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Legume Research - An International Journal
Year : 2015, Volume : 38, Issue : 4
First page : ( 558) Last page : ( 560)
Print ISSN : 0250-5371. Online ISSN : 0976-0571.
Article DOI : 10.5958/0976-0571.2015.00137.X

Impact of phosphorus and iron on protein and chlorophyll content in chickpea (Cicer arietinum L.)

Pingoliya K.K.*, Mathur A.K., Dotaniya M.L.1, Dotaniya C.K.2

Department of Agricultural Chemistry and Soil Science, Rajasthan College of Agriculture, Udaipur-313 004, India

1ICAR-Indian Institute of Soil Science, Nabibagh, Berasia Road, Bhopal-462 038, India

2Bundelkhand University, Jhansi, India

*Corresponding author's e-mail: kkpankaj.agricos@gmail.com

Online published on 11 August, 2015.


A field experiment was conducted to see the effect of phosphorus (P) and iron (Fe) on protein content in grain and chlorophyll content in leaf of chickpea (Cicer arietinum L.). Four levels of P with four levels of Fe were applied. Increasing P levels increased protein content in grain upto 23.99% in 40 kg P2O5 ha−1 over control (19.09%). But in chlorophyll content at par higher in 40 (2.50 mg g−1) and 60 kg P2O5 ha−1 (2.52 mg g−1) over control (2.30 mg g−1) and 20 kg P2O5ha−1 (2.38 mg g−1). Application of Fe also increased the protein content with increasing level from 0 to 7.5 kg Fe ha−1. It was lower (23.45%) in control and higher in highest level, which was at par with 5 kg Fe ha−1. In the chlorophyll content maximum increased in 7.5 kg Fe ha−1 over 0, 2.5 and 5 kg Fe ha−1. From the study application of 40 kg P2O5 ha−1 and 7.5 kg Fe ha−1 were found better application than the rest of the treatment.



Chickpea, Chlorophyll content, Protein.


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