29
Pigeon pea

Pigeon pea

Embed Size (px)

Citation preview

Page 1: Pigeon pea

Pigeon pea

Page 2: Pigeon pea

INTRODUCTION

Common Name: Pigeon Pea, Congo Pea, Red Gram, Arhar.

Botanical Name: Cajanus cajan syn. Cajanus indicus

Family: Fabaceae

Page 3: Pigeon pea

IMPORTANCE

Uses:

Food; seeds are 25% protein, can be eaten fresh or as split dried peas, are used for dhal in India, contain 5 times more Vitamin A and C than green peas. The leaves and young shoots can be eaten cooked, they are fibrous and have a strong spicy odour.

Animal Fodder; an excellent feed for cattle, pigs and poultry.

Green Manure; incorporate the plants as they flower.

Mulch production; can be cut many times in a season.

Alley cropping; provides nitrogen, habitat and soil stabilisation.

Windbreaks; suitable as a shelterbelt around vegetable

Page 4: Pigeon pea

GEOGRAPHICAL

DISTRIBUTION

The major countries growing pegeonpea are

India, Uganda, Kenya, West Indies, Puerto Rico,

Dominican Republic in Caribban region and

Burma.

In India, main region cultivated in Maharashtra,

Uttar Pradesh, Madhya Pradesh, Karnataka,

Gujarat and Andhra Pradesh.

Page 5: Pigeon pea

ORIGIN

PIGEON PEA ORGINATED IN INDIA AS IS MADE LIKELY BYTHE PRESENCE OF

WILDE RELATIVES,THE LARGEDIVERSITY OF THE GENE POOL, AMPLE LINGUITIC

EVIDENCE, A FEW ARCHAEOLOGICAL REMAINS AND WIDE HOME

CONSUMPTION USAGE.

SOME AUTHERS FAVOUR AN AFRICAN ORIGIN.

AUSTRALIA WITH 15 WILD SPECIES OF WHICH 13 ARE ENDEMIC, IS ANOTHER

CENTER OF DIVERSITY

Page 6: Pigeon pea

species

Cajanus species( Van Der Maesen, 1990) has 32 species:(belowing is 6 main species)

Species Most common Synonym

Cajanus acutifolius Rhynchosia acutifolia

C. albicans Atylosia albicans

C. cromaticus -----------

C. cajan C. idicus

C. cajanifolius A.caranifolia

C. cinereus A. cinerea

Page 7: Pigeon pea

BOTANY

Root system

Root system of pigeon pea consists of a central tap root with numerous lateral and secondary branches. The length of the lateral roots differs with the variety; usually tall, upright varieties produce longer and more deeply penetrating roots, whereas spreading types produce shallower, more spreading and deeper roots.

Page 8: Pigeon pea

BOTA..

Leaves

Leaves are trifoliately compound; central leaflet longer than lateral ones. The leaflets are entire and densely silky on the lower surface. Stipules are small; lamina hairy with the under surface grayish due to dense hairs. The intensity of the green color of the leaves differs with the variety. The total length of the leaf, as also the size, shape and texture of leaflets also differ with the varieties.

Page 9: Pigeon pea

BOTA..

Inflorescence

The inflorescence is an axillary raceme often forming a terminal panicle. The size of inflorescence varies in different types. The flowers are distinctly papallionaceous. In the late maturing varieties, the flowers are usually grouped together at the ends of the branches, but in early maturing varieties, the flowers are produced at several points along the branches. Usually flowers open at a time on the same inflorescence, but the process of flowering continuous in each plant almost up to the time of harvest. The flowers are self pollinated, pollination takes place before the flowers open. Cross fertilization may also occur to some extent.

Page 10: Pigeon pea

BOTA..

Pods The fruit of pigeon pea is a pod. These

vary in length, width and nature of markings. The length varies from 5 to 10 centimeter, width from 0.6 to 0.9 centimeter. The pods vary in color from green to dark brown. In some types, they are broad and pendant with their tips pointing downwards while in others they are quiet erect. The seed with in the pod may vary in number, but there are usually four to five in each pod in late maturing varieties and two to three in early maturing varieties.

Page 11: Pigeon pea

BOTA..

Seeds

Seeds are differing in great deal in size, shape and

color. Seeds are round or lens shaped, the color of the seeds coat being dirty white to silver white,

light brown to chestnut brown, dark mottled

brown and pinkish black and the cotyledons

yellow colored.

Page 12: Pigeon pea

Floral Characteristics Flower is the similar in structure to that of other legums

Page 13: Pigeon pea

Inflorescence

Size of the inflorescence varies in different types and there

may be many as 10 flowers in each inflorescence

Usually two flowers open at the a time on the same

inflorescence

Page 14: Pigeon pea

Flower

Individual flower consist of acalyx with five sepals

and coralla with a standard petal, two wings

petals, and a keel petals.

There are 10 statements: 9 fused in a column and

1 free.

One stigma was coverd of central 9 stamens in

column.

Page 15: Pigeon pea
Page 16: Pigeon pea
Page 17: Pigeon pea

ANTHESIS

Flower start opening early in the morning in the

summer and by noon during winter,continuous

opening throughout the day. The lengt of time

flowers remain open is influenced by the weather.

Page 18: Pigeon pea

pollination

Stigma is receptive pollen before anthesis and

pollination can be done immediately after

emasculation.

Pollen in buds remained viable up to 42 hours at

room temprate (25-28oc, 50.6% humidity) and up

to 11 days in the refrigerator( 10o c, 37.5%

humidity).

Page 19: Pigeon pea

Selfing techniques

Bagging of young bud

Manual transfer of freshly collected pollen on stigmas of

flowers of the same plant

Page 20: Pigeon pea

Crossing techniques

Includes

Hand emasculation

Pollen collection

Artificial pollination

Page 21: Pigeon pea

Emasculation

Removal of anthers from flower

Use hand eliminate a half of bud

Use forcep remove the anther in stamens

Page 22: Pigeon pea

Pollen collection &

pollination

Collect pollen from the male parent during early

morning.

Pollinate on the stigma of emasculated flower

Bag the pollinated flower to prevent out crossing

Page 23: Pigeon pea
Page 24: Pigeon pea
Page 25: Pigeon pea
Page 26: Pigeon pea
Page 27: Pigeon pea
Page 28: Pigeon pea
Page 29: Pigeon pea