Influence of Root Dipping Application as Starter Solution on Quality and Nutrient Uptake of Chilli (Capsicum Annuum L.)

An experiment was conducted at PG Department of Agriculture, Khlasa College, Amritsar during the year 2022-23 to find out the influence of urea solution application as root dipping on chilli quality and nutrient uptakes. The treatments were comprised of one control N₁ (water dip only) and three concentrations of urea solution viz., N₂ (1% urea solution), N₃ (2% urea solution) and N4 (3% urea solution) applied as root dip to one chilli hybrid i.e., G₁ (Arka Gagan) and one variety namely G₂ (Kashi Anmol). All the treatments were laid out in Factorial Randomized Block Design (FRBD) with three replications. The results of the study revealed that all the quality parameters such as plant dry matter, fruit dry matter and Vitamin C content in fresh fruit were found to be declined with increased concentration of urea solution. Whereas, the uptake of nitrogen as percentage in leaves and fruits of chilli plant was found to be improved with increased concentration of urea solution.