Standardization of Organic Production Systems for Lettuce and Pokchoi in Nilgiris

Abstract

An experiment was conducted to standardize the cultivation of Lettuce (Lactuca sativa) and Pokchoi under organic production system at Horticultural Research Station, Ooty during 2022-23. These exotic vegetables are grown for salad purpose for different dishes and consumed as raw in most of the Indian and European cuisine. The consumption of these exotic crops has increased considerably and farmers cultivate the crop on everyday harvest basis. The organic farming practices will help the farmers to fetch good remuneration as well to produce and practice Good Agricultural Practices so as to feed the consumers. An experimental field trial was conducted at Wood house farm of Horticultural research station in Lettuce var. Green and Pokchoi var. Chacko. A total of five treatments viz., T1 – Control, T2 – Recommended dose of fertilisers, T3 – organic package followed by farmers, T4 - Package of practices based on recommendations of NOFRC (Nammazhvar Organic Farming Research Centre, TNAU, Coimbatore) and T5 - Modified Package of practices based on recommendations of NOFRC were imposed with four replications. The results revealed that Lettuce and Pokchoi grown under modified organic package of practices (Green manuring and biofumigation with mustard + FYM @ 25 tonnes per ha + top dressing vermicompost @ 2 tonnes per ha + 3% panchagavya foliar spray + 2 kg each of azospirillum + phosphobacteria + potashbacteria+ AM fungi) + need based application of biocontrol agents+ organic weedicide (vinegar 10% + common salt 5%) recorded significance with regard to morphological and yield parameters. Organic cultivation of Lettuce and Pokchoi plants proved significance when compared to cultivation with inorganic fertilizers and recorded a fresh weight of 176.3 g and 230.6 g respectively. The leaf quality of Lettuce and Pokchoi was also superior for use as salad and the organic production system thus can be popularized as a means of environmental sustainability.