EFFECT OF PENICILLIN-G ON THE TOTAL CHLOROPHYLL CONTENT IN THE LEAF OF SPONGE GOURD
Journal Title: FLORA AND FAUNA - Year 2018, Vol 24, Issue 2
Abstract
A field experiment was conducted to see the effect of penicillin-G on total chlorophyll content in (Luffa aegyptica Mill.) The different concentrations of penicillin (25,50,100,150, and 200mg /l) were applied at pre-flowering, flowering and post flowering stages. The lower concentrations (25,50, and 100mg/l) show increasing effect on chlorophyll (in fresh leaves) content in Sponge gourd.
Authors and Affiliations
S. P. SINGH, R. P. RAGHAVA
Keywords
Related Articles
- EP ID EP551491
- DOI 10.33451/florafauna.v24i2pp318-322
- Views 83
- Downloads 0
HEMATOLOGICAL PROFILE OF RATS ADMINISTERED WITH PROPOLIS FOLLOWING ANTITUBERCULOSIS DRUGS INDUCED TOXICITY
Antituberculosis drugs (ATD) used as standard drugs for the treatment of deadly disease tuberculosis, cause blood disorders. The present study was conducted to investigate the efficacy of propolis against ATD induced alt...
DIVERSITY AND PERSPECTIVE OF MEDICINAL MACROPHYTES IN THE WETLANDS OF NORTH BIHAR, INDIA
The wetlands of North Bihar (India) harbour 31 species of common medicinal macrophytes belonging to 27 genera and 19 families of angiosperms. Out of these, less than 70 percent macrophytes are used by the native folk in...
ROLE OF INFORMATION AND COMMUNICATION TECHNOLOGY (ICT) IN AGRICULTURE FOR RURAL DEVELOPMENT
If we want to convert our rural population into knowledge driven, progressive, self sufficient, self reliant, sustainable society, the role of Information and Communication Technologies (ICT’s) cannot be ignored. Timely...
EFFECT OF CONTAINER TYPE AND GROWING MEDIA ON GERMINATION AND SEEDLING GROWTH PARAMETERS AT NURSERY STAGE IN ALLEPO PINE IN KASHMIR VALLEY, INDIA
The present investigation on Allepo pine indicated that container type exert significant influence on germination and seedling growth parameters. Root trainer 300 cc (C3) raised seedlings exhibited maximum plant per cent...
STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY
Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10,...