TURNIP

TURNIP



BOTANICAL NAME Brassica rapa Linn
Syn.Brassica campestris var. rapa
FAMILY Cruciferae
CHROMOSOME NUMBER 2n=20
ORIGIN
Mediterranean area of European types and Eastern Afganistan and adjoining area of Pakistan is another primary centre
COMMON NAME Salgam, Shalgam, Shaljam

INTRODUCTION
  • Turnip is quick growing root vegetable.
  • It is a herbaceous biennial for seed production and an annual for use as a vegetable.
  • Both roots and leaves are edible.
  • Turnip produces napiform types of roots.
USES:
  • It is grown for elongated roots as well as for its foliage.
  • Fresh roots are consumed in salads or cooked as a vegetable or used in pickles.
  • The turnip greens are rich in vitamin A and C and contain appreciable amount of vitamin B, and also good source of Ca, P and Fe.
  • The greens are mostly fed to animals and seldom used as green vegetables.
NUTRITIVE VALUE (per 100 g of edible part)
Moisture (%) 91.6 Phosphorus (mg) 40
Protein (g) 0.5 Iron (mg) 0.4
Fat (g) 0.2
 Vitamin-A Leaves (IU) 15660
Fibre (g) 0.9
 Riboflavin (mg) 0.04
Carbohydrate (g) : 6.2
 Vitamin-C Roots (mg) 43
Calories (kcal) 29
 Leaves (mg) 180
Calcium (mg) 30
 Thiamine (mg) 0.04

CLIMATE
  • Turnip is a cool season crop and can tolerate frost and mild freezing temperatures.
  • Hot weather and inadequate supply of water results in deterioration of root quality, roots become woody, tough and bitter in taste.
  • Temperatures below 10oC induces flowering.
  • The most favourable weather for the development of root is 10-13oC air-temperature and 18-23oC soil- temperature.
  • High light intensity favours ascorbic acid content.
SOIL
  • Soil should be deep friable, and field should be well-drained.
  • Turnip is moderately tolerant to acid soils having pH 5.5 to 6.8.
  • The land should be deep ploughed and harrowing should be done till good tilth.
VARIETIES
Asiatic/tropical/subtropical type European/Temperate Type
More pungent & better for pickles, earlier & more heat tolerant Sweeter and more palatable
Pusa Kanchan, Pusa Sweti, Punjab Safed 4
Purple Top White Globe, Golden Ball, Snow Ball, Early Milan Red Top, Pusa Chandrima, Pusa Swarnima.

Turnip cultivars can be put under different groups on the basis of morphological characters of their root and top.
1. White Fleshed
a) Purple-topped
  • Flat type: Purple Top Milan
  • Globe type: Purple Top White Globe
b) Green topped
  • Globe type: Green Top White, Green Globe
  • Long type: Cowhorn
c) White topped
  • Flat type: White Milan, White Flat Dutch
  • Globe type: White Stone, Quick Silver
  • Half long type: White Egg, White Gem
  • Long type: Lily White
2. Yellow Fleshed
  • Purple-topped globe-type: Aberdeen Purple Top
  • Bronze or green-td, globe type: Aberdeen Green Top, Amber Globe
  • Yellow-topped, globe type: Yellow Globe, Golden Ball, All Seasons
3. Foliage Cultivars
  • Flat Japan, Shogoin, Seven Top
Turnip varieties can be put into two distant groups viz.
Temperate Type (European Type):
  • They are biennial because they require two seasons for seed production.
  • They produce seed only in the hills of India.
  • They are quick growing, early and low yielding but excellent in quality.
  • They require temperate climate for seed production.
  • Purple Top White Globe (PTWG), Snow ball, Golden ball, Pusa swarnima, Pusa chandrima, Early Milan Ted Top and Early White Milan are some important varieties.
Tropical Type (Asian Type):
  • They are high yielding but poor in quality.
  • They are slow growing and remain edible for a long period.
  • They can produce seed both in temperate and sub tropical climate but it is not economical to produce their seeds in hills due to slow growing nature in the temperate climate and thus require more time, land occupation period and labour.
  • Pusa Kanchan (A cross between European and Desi type), Pusa swati and Punjab Safed are some of the cultivars.
A few important cultivars grown under both the types i.e. temperate and tropical are given below:
European or Temperate Types:
Purple Top White Globe:
  • It is large rooted and heavy yielding variety developed at IARI.
  • Roots nearly round, large, smooth, skin purplish red on upper portion which extends above soil surface, lower portion creamy coloured.
  • Flesh white, firm and crisp.
  • Best for dehydration, matures in 60-65days after sowing.
  • Average yield 250-300q/ha.
Golden Ball:
  • It was bred at IARI Regional Station, Katrain, Kullu Valley, HP.
  • It gives globe shaped, smooth, yellow roots with sweet and yellow flesh.
  • Yield varies between 200-250q/ha.
Snow Ball:
  • It is an early variety.
  • Roots are medium sized, round, smooth and white.
  • Flesh is white, fine grained, and tender with sweet taste.
Early Milan Red Top:
  • It is an extra early maturing variety and ready for harvesting within 45 days after sowing.
  • Very high yielding variety with deep flat roots having purplish red tops and white underneath.
  • It has pure white, crisp and mildly pungent flesh.
Pusa Swarnima:
  • This variety has been developed at IARI Regional Station, Katrain by hybridization between Japanese White (Asiatic type) x Golden Ball (European type).
  • Roots are flattish round, 6-7cm in length and 7-8 cm in diameter, light creamy, yellow skin with pale amber colour flesh, fine texture and flavour.
Pusa Chandrima:
  • It is an early maturing variety developed by hybridization between Japanese White (Asiatic type) x Snow Ball (European type) at IARI Regional Station, Katrain, Kullu Valley, HP.
  • Roots medium to large in size, flattish round, 8-9cm long and 9-10cm in diameter, smooth, white skin, flesh white, fine grained, sweet and tender.
Asiatic or Tropical Types:
Pusa Kanchan:
  • It is selection from the cross between Asiatic Red x Golden Ball developed at IARI, New Delhi.
  • Roots round, medium sized, skin red and flesh light yellow.
  • It is excellent in taste and flavour.
  • Roots do not develop pithiness even if harvesting is delayed.
Pusa Swati:
  • It was developed at IARI, New Delhi.
  • Roots are flattish round, white and attractive.
  • Flesh is white, soft and crisp.
  • Ready in 40-45 days after sowing.
Punjab Safed:
  • It is an early variety developed at PAU, Ludhiana.
  • Its roots are white, round, medium sized and mature in about 60days.
SEED RATE
  • 3-4 kg/ha
TIME OF SOWING
  • In plains of India:
Asiatic Type : From July to September
European Type: From October to December
  • In hills: March to May.
SPACING
  • 30-45 x 10-15 cm and 1-1.5 cm deep on ridges.
METHODS OF SOWING
  • The seeds are sown directly in the main field.
  • When the plants are 10-15 days old, thinning is done to keep them at 10-15 cm in rows.
  • Sowing is also done in ridges by opening shallow furrows.
  • In normal cases, seeds germinate after 4-6 days of sowing.
  • Apply FYM @ 150-200quintals/hectare during field preparation.
  • Besides this apply 60-80kg N, 40-50kg of both P and K.
  • Half N, and full quantity of P and k should be applied at the time of field preparation and the remaining N should be top dressed along with earthing up at the time of root initiation.
IRRIGATION
  • There should be adequate moisture in soil at the time of sowing.
  • Usually rainy season crop does not require any irrigation except during long dry spells.
  • On the other hand, summer season crop requires irrigation at 5-6 days interval.
  • Light irrigation should be given before harvesting to facilitate lifting
EARTHING UP
  • Earthing up is usually done 20-25days after sowing to provide good condition for root development.
  • Earthing up and top dressing of Nitrogen is done simultaneously at the time of root initiation.
     

10.1

HARVESTING
  • Early varieties become ready for harvesting in 60-80 days after sowing whereas late varieties take 90-120 days.
  • Fully developed roots are harvested either by pulling the roots or lifting the roots with the help of khurpi or shovel.
  • Timely harvesting is quiet important for quality roots.
  • Harvesting roots of 5-7.5 cm diameter would be ideal and larger roots are often coarse in texture and bitter in taste.
  • The roots are cleaned, tops are cut and roots are graded according to size.
YIELD
  • The yield of turnip varies from 200-300q/ha depending upon the variety, climate, type of soil and management practices.
POST HARVEST HANDLING
  • Keeping quality of turnip is very poor.
  • Roots may be washed to improve the appearance, quality and reduce the decay.
  • Dipping the roots in hot paraffin will help reduce shrinkage and improve the appearance.
Last modified: Tuesday, 19 June 2012, 5:42 PM