Mustard spice | mustard common name and scientific name | mustard plants | mustard flower | origin of mustard | mustard oil and seeds | sarso spice | B. Juncea | mustard species and varities | Mustard intercultural operations

MUSTARD

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Scientific name: B. Juncea is popularly known as Indian mustard. Brassica nigra B. alba / B. hirta / Sinapis alba (linn) Zernjajev.

■ Family: Cruciferae

■ English name: mustard

■ Indian name: Rai, Banarasi rai, Sufed rai, Kalee sarson (Hindi), Sasave (Kannada), Asuri, Bimbata (Sanskrit), Kadugo (Tamil), Avalu (Telugu)

Origin and distribution

■ Plants of the Brassica genus are native to the northern temperate zone, but have migrated to subtropical and tropical regions as cold climate crops.

■ There appear to be three main places of origin: Europe, Central and South Asia and China.

Variety

RLM 514, RLM 601, RL 1359, PBR-91, PBR-97, PHR-2 *

Karnti, Krishna, Pusa Bold, Pusa Bahar.

■ Botany of different species of mustards.

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■ Botany of different Mustards species

1) White mustard (Sinapis alba or B. hirta)

● White mustard is a self-sterile species, easily recognizable by its hairy stem, devoid of flowers. It has irregularly pinnate leaves, large scattered yellow flowers, and hairy, seedless pods.

● They have long, hollow, knife-like beaks. The seeds are large, white and slightly chopped and produce a significant amount of mucilage with cold water. S. alba is native to southern Europe and western Asia

Wild white mustard (Sinapis alba)

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2) Black mustard or real mustard (B. nigra Koch)

● Black mustard is highly self-sterile and is very different from other brassicas. The ripe fruits adhere closely to the axis of the inflorescence.

● The seed coat shows fine cross-links under a lens and is mucilaginous. The outer epidermis is covered by a thin cuticle. B. nigra has been cultivated in Europe since the 13th century and is now said to grow in the wild.

3) Indian mustard (B. juncea)

● Indian mustard is also a self-fertile species and is a very variable vintage. Its narrow-based leaves do not stick to the stem like those of a toria and a sarsone. Rai matures later than anyone else. The seeds are coarse, reddish brown and generally smaller.

● There are two rai races: a late high run and an early short run. It is again divided into rough-leaved and smooth-leaved.

● B. juncea is a common field crop from Bihar, Uttar Pradesh and Bengal and is found in almost all areas of India. Its cultivation extends west to Egypt and Europe and east to China. It is also grown in Afghanistan.

Weather

■ Mustard is a cold season crop. For an optimal yield of mustard, sowing should be done when the maximum temperature is around 30 ° C with 40% relative humidity. If the temperature is high, sowing should be delayed. However, delayed sowing drastically reduces the seed yield.

■ The best time for sowing is from mid-October to mid-November; Sowing in October increases the yield.

■ Sowing after November not only promotes the incidence of aphids and other sucking pests, but also reduces total plant mass production and ultimately results in lower yields.

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Soil:

■ Mustard grows in a wide variety of soils, from heavy clays to silt barns. However, it grows well in medium to heavy soils, which have good drainage.

■ Saline-alkaline soils are not suitable for cultivation. Soils with neutral pH (6.5-7.5) are ideal for its cultivation, but it can also be grown in saline soils.

MUSTARD FLOWER

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Culture

■ Mustard spreads through seeds. About 8-12 kg / ha of seeds are required for sowing and 5-10 kg / ha for inline sowing. The seeds are treated at sowing with Apron SD 35 (@ 6 g / kg) to control white rust and downy mildew during sowing.

■ To protect the crop from other seedling diseases such as root rot, wilting, etc., the seeds are treated with Carbendazim or Thiram or Captan 2 g / kg) or Mancozeb (@ 3-4 g / kg of seed.

Sowing

■ The seeds are spread on well-prepared soil and stretched using the broadcast method. But inline planting is preferable to the transmission method, as inline planting offers better yield and helps with better management.

■ A row spacing of 30 cm and a plant spacing of 10-15 cm has been recommended for this crop.

Interculturality:

■ In the early stages, the crop should be kept free of weeds. In the areas infested with orobanche, an intercropping 20-25 days after sowing is sufficient. The predominant mustard weeds are Chenopodium album, Anagalis aruensis, Conuoluolus aruensis, Melilotus alba, Cynodon dactylon, Cyprus rotundus, etc.

■ Weeding should be done immediately after thinning.

Irrigation:

■ Mustard requires little water. Generally six irrigations are given at 1, 5, 33, 50, 63 and 79 days after planting. The first two irrigations must be light and the rest with 75 mm of water each. It is better to delay the first watering as much as possible. This helps the plants branch well, which, in turn, results in abundant flowering and fruiting.

■ The best time for the first watering is between 25 and 35 days after sowing. The second irrigation should be administered during the fruiting phase; ie 55-60 days after sowing.

Associated crops

■ Mustard can be interspersed with wheat, barley, gram, pea, sugar cane, lentils, thoria, potato, etc., for better economic benefits.

Mustard field

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Harvest and yield

■ Depending on the variety and its duration, the harvest will normally mature between 80 and 120 days. Usually the mustard crop is harvested as soon as 75% of the pods turn yellow and the moisture content of the seed is around 40%. At this stage, most of the seeds will be solid when pressed between the fingers. The oil content in the seed is the highest at this stage.

■ The collected bunches of plants are stacked and dried in the sun for a few days.

■ Threshing is done with the usual method of stepping on oxen or by driving a tractor over the dry plants scattered across the farmyard. The seeds are fanned out. The moisture content of the seeds should be less than 8% at the time of storage.

■ The yield per hectare varies from 600 to 900 kg of seeds in rain-fed crops and from 900 to 1,300 kg in irrigated crops.

Value-added products

■ Dried / dehydrated mustard (vegetables), mustard powder or mustard flour, ground mustard (mustard flour), mustard compote or mustard compote, mayonnaise, mustard cake, etc. are some mustard-based products with added value.

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