Effects of different agro-climatic conditions on growth and yield performance of bari-2011 groundnut genotype

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Saadullah Khan Leghari* Abdullah Baloch Jahangir Ahmed Mudassir Asrar Zaidi Muhammad Sabir Bangulzai Faisal Hussain Muhammed Yaqoob Nazir Ahmed

Abstract

The aim of this study was to evaluate thegrowth and yield performance ofBARI-2011 groundnut variety at four different locations of Balochistan Provence, Pakistan viz: Quetta, Loralai, Panjgoor and Pishin under various agro-climatic conditions during dry summer season 2015. The study was carried out by a randomized complete block design (RCBD) method with four replications. Results showed that the significant differences were found for days to maturity, number of pods per plant, 20 pods length, 100-kernals weight and dry pod yield kg ha-1 among different locations. The crop matured earlier at Panjgoor with minimum days to maturity (152.75) as compared to the rest of the locations. The data for yield was ranged from 1061 to 2122 kg ha-1. Bari 2011 showed maximum Dry pod yield (2122 kg ha-1), 100 kernels weight (58.00 gm), 20 pods length (70.25 cm) and No of  pods plant-1 (49.50) at Quetta that fallowed by Loralai and Panjgoor, respectively. The lowest dry pod yield (1061 kg ha-1)was recorded at Pishin. The results indicated that BARI-2011 groundnut genotype showed highest dry pod yield kg ha-1 at Quetta which fallowed by Loralai as compared to other locations, so it was concluded that the climate condition of Quetta and Loralai are best for BARI-2011 groundnut cultivation.


Keywords: Groundnut; Total yield; Climatic conditions; Balochistan; Pakistan


http://dx.doi.org/10.19045/bspab.2016.50166

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How to Cite
LEGHARI*, Saadullah Khan et al. Effects of different agro-climatic conditions on growth and yield performance of bari-2011 groundnut genotype. Pure and Applied Biology (PAB), [S.l.], v. 6, n. 1, p. 53-59, mar. 2017. ISSN 2304-2478. Available at: <https://mail.thepab.org/index.php/journal/article/view/25>. Date accessed: 18 mar. 2025.
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Research Articles

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