Soil & Climate<\/h2>\n\n<\/p>\n![\"cauliflower\"](\"https:\/\/cropinfo.in\/agriinfo\/infobase\/uploads\/2016\/02\/cauliflower.png\")
Introduction: <\/strong>It is one of the most important vegetable crops grown throughout the world. It is also known as Phool Ghobhi in India.<\/p>\nSoil: <\/strong><\/p>\n\n- The mid season and late crop will grow very well in medium, medium to heavy and heavy soils.<\/li>\n
- For early crop, a light to light medium soil should be preferred so that the drainage is easier in the rainy season.<\/li>\n
- The water stagnation checks the growth<\/li>\n
- It prefers a soil reaction ranging from pH 6 to 6.5.<\/li>\n
- The deficiency symptoms of Magnecium (Mg) may quickly appear in acidic soils while pH higher than 7 reduced the availability of boron causing browning.<\/li>\n<\/ul>\n
Climate: <\/strong><\/p>\n\n- Climatic factors play important role during transformation from vegetative to curding and curd development stages.<\/li>\n
- Temperature 10-21 degree C is good for germination.<\/li>\n
- It is thermo-sensitive i.e. temperature influences growth stages from vegetative to reproductive.<\/li>\n
- Optimum temperature for growth of young plant is 23 degree C in initial stages while growth in later stages is more favourable at 17-20 degree C.<\/li>\n
- Temperature should not fluctuate too much during curd initiation phase, otherwise curd quality deteriorates. If temperature higher or lower than optimum for curding results in physiological disorders like riceyness, leafyness, blindness, loose and yellow curd.<\/li>\n<\/ul>\n
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Weed Control<\/h2>\n\n<\/p>\nWeed Control: <\/strong><\/p>\n\n- Application of Alachlor<\/a> (Lasso) @2kg a.i. \/ha before transplanting is beneficial for controlling annual and broad leaved weeds.<\/li>\n
- Pendimethalin<\/a> (Stomp) @1.2kg a.i. \/ha or Oxyflurofen<\/a> (Goal) @ 600ml\/ha can also be used before transplanting if there is problem of annual weeds only.<\/li>\n<\/ul>\n
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Post Harvest<\/h2>\n\n<\/p>\nPost Harvest Technology: <\/strong><\/p>\nFrozen cauliflower<\/strong>: The curds are washed, cut into pieces, blanched, packed in poly bags of the desired size and then marketed in the lean period.<\/p>\nDehydrated Cauliflower<\/strong>: Cauliflower buttons are separated and cut into small pieces. These pieces are blanched for 4-5 minutes in boiling water, steeped in 0.5% SO2\u00c2 solution for about an hour, then drained and washed. These are then dried at 60 degree C for about 10-12 hours. The dry matter content is 7 and 8-10% in snowball and tropical cauliflower, respectively.<\/p>\nCanning:<\/strong> Canning is also done on limited scale in India. Compact curds are cut into small pieces of suitable size. These are then blanched for 5-6minutes in boiling solution of 0.1%citric acid or titaric acid and subsequently cooled in 2%brine to prevent discolouration. Blanched material is filled in plain cans containing 2%brine, then they are sealed and sterilized. Pink colouration in the canned product is a problem.<\/p>\n\n<\/div>
Crop Protection<\/h2>\n
Soil: <\/strong><\/p>\n Climate: <\/strong><\/p>\n \n<\/div> Weed Control: <\/strong><\/p>\n \n<\/div> Post Harvest Technology: <\/strong><\/p>\n Frozen cauliflower<\/strong>: The curds are washed, cut into pieces, blanched, packed in poly bags of the desired size and then marketed in the lean period.<\/p>\n Dehydrated Cauliflower<\/strong>: Cauliflower buttons are separated and cut into small pieces. These pieces are blanched for 4-5 minutes in boiling water, steeped in 0.5% SO2\u00c2 solution for about an hour, then drained and washed. These are then dried at 60 degree C for about 10-12 hours. The dry matter content is 7 and 8-10% in snowball and tropical cauliflower, respectively.<\/p>\n Canning:<\/strong> Canning is also done on limited scale in India. Compact curds are cut into small pieces of suitable size. These are then blanched for 5-6minutes in boiling solution of 0.1%citric acid or titaric acid and subsequently cooled in 2%brine to prevent discolouration. Blanched material is filled in plain cans containing 2%brine, then they are sealed and sterilized. Pink colouration in the canned product is a problem.<\/p>\n \n<\/div>Introduction: <\/strong>It is one of the most important vegetable crops grown throughout the world. It is also known as Phool Ghobhi in India.<\/p>\n\n
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Weed Control<\/h2>\n
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Post Harvest<\/h2>\n
Crop Protection<\/h2>\n