AGATHI
LEAFY VEGETABLE
Agathi (Sesbania grandiflora) is valued for its leaves and flowers. It has ornamental, food and fodder values also. Its leaves are rich in vitamin A (25.56IU/100g). The flowers are also used as a vegetable.



Agathi: Production; Harvesting and Post harvest Management

AMARANTHUS RED AND GREEN
LEAFY VEGETABLE
Amaranth (Amaranthus spp.), popularly known as chaulai, is very nutritive and highly suitable crop for kitchen gardening and commercial cultivation. Rapid growth, quick rejuvenation after each harvesting and high yield of edible matter/unit area in limited time as well as high nutritive value is its important features. It is one of the cheapest LEAFY VEGETABLE in tropical and subtropical parts of the country. It could be a very valuable source for combating under-nutrition and malnutrition in India.



Amaranth: Production; Harvesting and Post harvest Management

AMORPHOPHALLUS
ROOTS AND TUBERS
It is popularly known as “elephant foot yam” and a major tropical tuber crop



ARTICHOKE
SHOOTS AND STEMS
The major varieties available in the market are JERUSALEM ARTICHOKE and GLOBE ARTICHOKE



COLOCASIA
ROOTS AND TUBERS
Popularly known as ARVI. It is an important tropical tuber crop




ASH GOURD
GOURDS AND MELONS
Ash gourd (Benincasa hispida) is an annual vine trailing on the ground. It is grown in Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtra and Kerala



Ashgourd: Production; Harvesting and Post harvest Management

ASPARAGUS GREEN
SHOOTS AND STEMS
Several varieties of asparagus are sold in the market such as WHITE ASPARAGUS, PURPLE ASPARAGUS and GREEN ASPARAGUS. A luxury vegetable rich in nutrients.



BANANA RAW
RAW FRUITS
Raw banana is an essential ingredient for some popular south Indian food preparations




BEETROOT
ROOTS AND TUBERS
Beet root (Beta vulgaris) produces a thickened root and a rosette of leaves first year and flowers and seeds the second year. Beet is an important crop for low inputs and high yield from a small cultivated area.



Beetroot: Production; Harvesting and Post harvest Management

LADIES FINGER/OKRA
FRUITY VEGETABLES
Popularly known as bhindi or okra (Abelmoschus esculentus). Tender, green fruits are cooked in curry and soup. The root and stem are used for clearing cane juice in preparation of ‘gur’. High iodine content of fruits helps control goitre while leaves are used in inflammation and dysentery. The fruits also help in cases of renal colic, leucorrhoea and general weakness. In India, the crop has not adapted as leafy vegetable as in Far East countries. It has yet multiple uses. The dry seed contains 13–22% good edible oil and 20–24% protein. The oil is used in soap, cosmetic industry and as vanaspati while protein is used for fortified feed preparations. The crushed seed is fed to cattle for more milk production and the fibre is utilized in jute, textile and paper industry. Uttar Pradesh, Bihar and Orissa are major okra-growing states in India.



Okra: Production; Harvesting and Post harvest Management

BITTER GOURD
GOURDS AND MELONS
Bitter gourd (Momordica charantia) is cultivated mainly in tropical and sub-tropical regions of the world. Momorcidin gives the characteristic bitter taste to its fruits.



Bittergourd: Production; Harvesting and Post harvest Management

BOTTLE GOURD
GOURDS AND MELONS
Bottle gourd (Lagenaria siceraria) is grown for immature fruits used for culinary purposes. It is also used for preparation of different types of sweets. Hard shells are used as utensil, floats for fishing nets and in preparation of some musical instruments. Fruit pulp is very good source of fibre-free carbohydrates and fruit pericarp for crude fibre. The oil extracted from kernels of seed, a fine cooking medium, is also used as hair oil. It is cultivated commercially in the Indo-Gangetic plains of north India as summer crop.



Bottlegourd: Production; Harvesting and Post harvest Management

BRINJAL
FRUITY VEGETABLES
Brinjal (Solanum melongena) is a widely grown vegetable crop in Asian countries. In India, it is adapted to a wide range of climatic conditions from north to south and east to west. In hilly regions, it is grown only in summer. Brinjal is used in a variety of culinary preparations. Pickles and industrially processed foods are also produced.
Major varieties available in Indian markets are BRINJAL GREEN, BRINJAL LONG GREEN, BRINJAL NAGPURE, THAI BRINJAL, BRINJAL VARIKATRI etc



Brinjal: Production; Harvesting and Post harvest Management

BROAD BEANS
PEAS AND BEANS
A leguminaceous plant grown for its edible pods, used as a vegetable



BROCCOLLI
COLE CROPS
Broccoli (Brassica oleracea var. italica) is of 2 types—heading and purple or green sprouting. Sprouting broccoli is more popular in India. Heading broccoli forms curds like cauliflower, while sprouting broccoli contains a group of green, immature buds and thick fleshy flower stalk forming a head..



Broccoli: Production; Harvesting and Post harvest Management

BRUSSELS SPROUTS
COLE CROPS
Brussels sprout (Brassica oleracea var. gemmifera), an important cole vegetable. The miniature heads or sprouts growing on axils of leaves are used as cooked vegetable as well as salad. They are a rich source of vitamin A, ascorbic acid, riboflavin, niacin, calcium and iron.



Brussels Sprouts: Production; Harvesting and Post harvest Management

CABBAGE
COLE CROPS
Cabbage (Brassica oleracea var. capitata) is another important vegetable of cole group. A rich source of vitamin A, B and C, it also contains minerals. It covers about 4% of total area under vegetables.. Commonly grown cabbage in India is white. Red and savoy cabbage are not so popular. The heads of cabbage vary from flat-topped to long-oval. Varieties with compact, round heads are preferred though pointed-head varieties are also grown. The tender leaves are primarily used as cooked vegetable, more in raw than in processed form.
Major variants available in Indian markets are CABBAGE RED, CABBAGE WHITE and CABBAGE SAVOY



Cabbage: Production; Harvesting and Post harvest Management

CAPSICUM
Capsicum, also known as bell pepper or sweet pepper (Capsicum annuum), is a popular vegetable in India. It is relatively a new entrant into our country



Major variants are CAPSICUM GREEN, CAPSICUM YELLOW and CAPSICUM RED

Capsicum: Production; Harvesting and Post harvest Management

CARROT
ROOTS AND TUBERS



Carrot (Daucus carota) is grown all over India. It is taken raw as well as in cooked form. It is made into pickles and sweetmeat. Carrot juice is a rich source of carotene and is sometimes used for colouring butter and other foods. Black carrot is used for the preparation of a beverage called kanji considered to be a good appetizer. Orange-coloured carrots are rich in carotene, a precursor of vitamin A and contain appreciable quantity of thiamine and riboflavin. The Asiatic types have more of anthocyanin pigments and less of carotene and may be less nutritive. Green carrot leaves are highly nutritive, rich in protein, minerals and vitamins and used as fodder and also for preparation of poultry feed. Major variants available in the market are BABY CARROT, CARROT ASIAN, CARROT RED, CARROT BLACK; CARROT ORANGE and CARROT EUROPEAN

Carrot: Production; Harvesting and Post harvest Management

CAULIFLOWER
COLE CROPS
Cauliflower (Brassica oleracea var. botrytis) is the most popular vegetable among cole crops. It has small, thick stem, bearing whorl of leaves and branched tap root system. The main growing point develops into shortened shoot system whose apices make up the convex surface of curd, so the curd is a ‘prefloral fleshy apical meristem’. The eatable part, i.e curd is generally white in colour and may be enclosed by inner leaves before its exposure. Curd colour varies with the variety and environment.



Cauliflower: Production; Harvesting and Post harvest Management

CELERY
SALAD CROPS
Celery (Apium graveolens) is cultivated for its fleshy leaf stalk. The commercial cultivation is done in very limited area in India. Its leaf stalk or petals are eaten raw as salad and rarely used as cooked vegetable. Mostly it is used for flavouring vegetable juices and soups. Its seeds are also used as condiment, spices as well as in medicines.



Celery: Production; Harvesting and Post harvest Management

CHAWLI (COWPEA)
PEAS AND BEANS
Cowpea (Vigna unguiculata) also known as southern pea and black-eye pea, is one of the most important vegetables. It is cultivated for its long, green or purplish pods to be cooked as vegetable or for dry seeds used as pulse. Its foliage is also used as fodder or green manure. Cultivated cowpea belongs to 3 groups—common cowpea, producing 20–30cm long pods with small seeds; catjang bean, producing 7–13cm long pods with 5–6mm kidney-shaped seeds and asparagus bean or yard long bean producing 30–90cm long, fleshy pods with elongated kidney-shaped, 8–12mm long seeds. In India, cowpea has been known since the Vedic period and it is grown almost throughout the country.



Cowpea: Production; Harvesting and Post harvest Management

CHICORY
LEAFY VEGETABLE
An important leafy vegetable rich in n nutrients



CHILLI
FRUITY VEGETABLES
Chilli (Capsicum annuum), is valued for its diverse commercial uses. Only a few perennial chilli varieties characterized by small-sized pods and high pungency are rarely cultivated commercially belong to C.frutescens. India is a major producer, exporter and consumer of chilli. Indian chillies reach over 90 countries in the world, Bangladesh, Bahrain, Canada, Italy, Israel, Japan, Malaysia, Netherlands, Philippines, Singapore, Spain, Sri Lanka, Saudi Arabia, USA and UAE being the leading importing countries.



Chilli: Production; Harvesting and Post harvest Management

CHINESE CABBAGE
COLE CROPS
An exotic vegetable rich in nutrients



CHINESE PACKCHOY
LEAFY VEGETABLE
An exotic leafy vegetable rich in vitamins and minerals



CLUSTER BEANS
PEAS AND BEANS
An important leguminaceous vegetable



COCONUT
NUTS
Major coconut products available in Indian markets are COCONUT TENDER, COCONUT REGULAR and DRIED COCONUT (COPRA)



CORIANDER LEAVES
LEAFY VEGETABLE
An essential ingredient for garnishing various food preparations



CUCUMBER
GOURDS AND MELONS
Cucumber (Cucumis sativus) is cultivated for fresh consumption or as pickling cucumber for preservation, marinated with vinegar, salt, dill or other spices. India is considered to be the home of cucumber. It is an important salad crop cultivated both in north and south and lower as well as higher hills in India. Fruits varying in shape, size and colour contain 0.4% protein, 2.5% carbohydrates, 1.5mg iron, and 2mg of vitamin C in 100g of fresh weight. Fruits are good for people suffering from constipation, jaundice and indigestion.
Major variants available in Indian markets are CUCUMBER MADRAS, GHERKINS, KHEERA etc



Cucumber: Production; Harvesting and Post harvest Management
CURRY LEAF
LEAFY VEGETABLE
Curry leaf (Murraya koenigii) is an important perennial tree vegetable. Its leaves are used mainly to improve the taste and flavour of foods. Leaves are slightly pungent and retain their flavour even after drying. Ground curry leaf with mature coconut kernel and spices forms an excellent preserve. It grows wild in the foothills and plains of the Himalayas from Kumaon to Sikkim. In south India, especially in Tamil Nadu, Kerala and Karnataka, at least one curry leaf plant is found in each homestead. Recently it has gained importance as a commercial crop.



Curry leaf: Production; Harvesting and Post harvest Management

DRUMSTICK
LEAFY VEGETABLE
Drumstick (Moringa oleifera) is an important perennial multipurpose vegetable grown widely in India. Popularly known as ‘Ganigana’, ‘Mullakkai’ ‘Murrugi’, ‘Sahjan’ and ‘Muringa’ its tender leaves and immature or half-mature fruits are eaten. It is a delicacy in the south Indian households. It is most popular for its distinct, appealing flavouring fruits. The flower buds are also used for culinary purposes. Besides, it has medicinal value also.



Drumstick: Production; Harvesting and Post harvest Management

ENDIVE
LEAFY VEGETABLE
A rarely known leafy vegetable



FENUGREEK OR METHI LEAVES
LEAFY VEGETABLE
A popular leafy vegetable in Indian households
Major variants available in Indian markets are METHI BIG AND METHI SMALL



FRENCH BEANS/KIDNEY BEANS
PEAS AND BEANS
French bean (Phaseolus vulgaris) is an important leguminous vegetable. It is consumed as tender pods, shelled green beans and dry beans. A nutritious vegetable, it contains proteins (1.7g), calcium (50mg), phosphorus (28mg), iron (1.7mg), carotene (132mg), Thiamine (0.08mg), Riboflavin (0.06mg) and vitamin C (24.0mg/100g of edible pods).



French beans: Production; Harvesting and Post harvest Management

GARLIC
BULB CROPS
Garlic (Allium sativum) is an important crop. It is mainly used for flavouring and seasoning vegetables and meat dishes.
Major varieties are GARLIC CHINESE and GARLIC INDIAN



Garlic: Production; Harvesting and Post harvest Management

GONGURA
LEAFY VEGETABLE
A tropical crop grown for its leaves which are rich in nutrients



HYACINTH BEAN/LABLAB BEAN
PEAS AND BEANS
Lablab bean (Lablab purpureus) is an important vegetable grown in India.It is popularly known as sem. It is very nutritive vegetable grown for the consumption of green pods, green seeds and dry seeds as pulse also. Regional preferences are predominant, playing an important role in its cultivation. The green pods are mostly consumed in south India, whereas white ones are preferred in eastern India and green, fleshy pods in north India.



Lablab Beans: Production; Harvesting and Post harvest Management

JACKFRUIT RAW AND JACKFRUIT SEEDS
RAW FRUITS
Raw jackfruit is popularly used as a vegetable in north India whereas in south India jackfruit seeds are in great demand



KALE
LEAFY VEGETABLE
Kale (Brassica oleracea var. acephala) is a minor temperate vegetable. Introduced in India in nineteenth century, its cultivation on a commercial scale is very rare in India. Its cultivation has picked up around metropolitan cities due to rising demand in hotels.



Kale: Production; Harvesting and Post harvest Management

KAND (Yams)
ROOTS AND TUBERS
An important tropical tuber crop used as a vegetable



KANTOLA
GOURDS AND MELONS
Popularly known as “SPICKY GOURD”



KNOL KHOL
COLE CROPS
Knol-khol (Brassica oleracea var. gongylodes) is known by many names in India. It is characterized by the formation of knob (tuber) which arises from a thickening of the stem tissue above the cotyledons. The fleshy turnip-like enlargement of the stem develops entirely above the ground. This knob is harvested for human consumption as raw or cooked vegetable, though in some parts, young leaves are also used.



Knol-khol: Production; Harvesting and Post harvest Management

LEEK
BULB CROPS
Leek is a bulb crop used as a vegetable



LETTUCE
SALAD CROPS
Lettuce (Lactuca sativa) is a very common cool season salad crop. Its leaves are rich in vitamin A (900IU), C (10mg), choline (178mg) and minerals—calcium (50mg) and phosphorus (28mg). If cooked, most of the vitamin C of leaves is lost.
Major variants are LETTUCE ICEBERG and LETTUCE LEAFY



Lettuce: Production; Harvesting and Post harvest Management

LIMA BEAN
PEAS AND BEANS
A tropical leguminaceous crop




LONG MELON
GOURDS AND MELONS
A popularly grown tropical melon, cultivated during summers for its fruit which is used as a vegetable



MANGO RAW
RAW FRUITS
Raw mango is used for preparing pickles, chutneys and some famous south Indian culinary preparations



MELODYMELON
GOURDS AND MELONS
A popularly grown tropical melon, cultivated during summers for its fruit which is used as a vegetable



MINT LEAVES
LEAFY VEGETABLE
Popularly known as “Pudina”. It is an important crop grown in India for its leaves which have medicinal properties. Pudina chutney is quite famous in North India



MUSHROOMS
Mushrooms are most important microbes used as a source of human food. They are a rich source of nutrition. While more than 2,000 species of microbes are edible, only about 2 dozen edible mushrooms have so far been artificially cultivated and only 5–6 have been commercially exploited the world over. In India, only 3 mushroom types—white button mushroom (Agaricus bisporus and A. bitorquis), oyster mushroom (Pleurotus spp.) and paddy straw mushroom (Volvariella spp.)—are being cultivated commercially. Button mushroom comprises more than 90% of India’s total mushroom production. Other species in the pipeline are wood-ear mushroom (Auricularia spp.), milky mushroom (Calocybe indica), shiitake mushroom (Lentinus edodes) and giant mushroom (Stropharia ruguso-annulata), whose cultivation methods have been worked out, but are yet to be adopted by the growers.
All the 3 cultivated mushrooms not only differ in their shape, size, colour and biochemical composition, but they show variations in their requirement for growth medium (substrate), temperature, and other physical factors. Obviously, they also require different infrastructural facilities for growing, postharvest management and marketing. Major varieties available in India are OYSTER MUSHROOMS, WHITE BUTTON MUSHROOMS and MILKY MUSHROOMS



MUSK MELON
GOURDS AND MELONS
Muskmelon (Cucumis melo) is primarily used as fresh fruit. The unripe fruit may be cooked as vegetable by the village folk. Rich in vitamin A, B and C, and calcium, phosphorus and iron, muskmelon provides a wholesome food. Seed kernels are edible, tasty and nutritious, since they are rich in oils and energy.



Musk Melon: Production; Harvesting and Post harvest Management

MUSTARD LEAVES
LEAFY VEGETABLE
A commonly used leafy vegetable in north Indian households



ONION
BULB CROPS
Onion (Allium cepa) is one of the most important commercial vegetables grown in western, northern as well as in southern India. Of the fifteen crops listed by FAO onion falls second only to tomato in terms of annual world production. Onion is basically a cool season crop; however it can be grown under a wide range of climatic conditions. India’s share in the world production is about 12.5% and it occupies second after the China. The area, production and productivity of major onion producing countries are given in the following table.
Major variants available in Indian markets are SMALL ONION; ONION REGULAR and ONION WHITE



Onion: Production; Harvesting and Post harvest Management

BEET LEAF/PALAK
LEAFY VEGETABLE
Indian spinach better known as palak or beet leaf or spinach beet (Beta vulgaris var. bengalensis) is a native of Indo-Chinese region. On an average its leaves contain 3.4g protein, 0.8g fat, 380mg calcium, 30g phosphorus, 16.2mg iron, 5,862IU carotene, and 70mg vitamin C/100g edible portion.



Palak: Production; Harvesting and Post harvest Management

PAPAYA RAW
RAW FRUITS
Raw papaya is popularly used as a vegetable. It is extensively used in south India for various culinary preparations. Raw papaya is rich in papain content



PARSLEY
SALAD CROPS
Parsley (Petroselinum hortense) is a minor salad crop. It is used as salad as well as for flavouring and garnishing. It is a rich source of iron, vitamin A and C.



Parsley: Production; Harvesting and Post harvest Management

PARSNIP
SALAD CROPS
Parsnip, an exotic salad crop, is a rarely used vegetable in India.



POINTED GOURD
GOURDS AND MELONS
Pointed gourd or parwal (Trichosanthes dioica) is a semi-perennial creeper. Fruits are globose, oblong, smooth, 5–12cm long and 2–6cm in breadth, striped, stripes are light green on young fruits and seeds are globose. Several cultivated parwal varieties differ in their size, shape and markings on fruits. The two more important forms are one with large, oblong, deep green fruits, with longitudinal and somewhat obscure white bands and the other with shorter, thicker, pale green fruits without markings. These are further classified into 4 groups depending on fruit size.



Pointed Gourd: Production; Harvesting and Post harvest Management

PEAS (MATTAR)
PEAS AND BEANS
Pea is an important vegetable. A rich source of proteins (25%), amino acids and sugars (12%), green peas are an all-time favourite vegetables.



Pea: Production; Harvesting and Post harvest Management

PORTULACA
LEAFY VEGETABLE
Portulaca, opularly known as kulfa , is an important leafy vegetable



POTATO
ROOTS AND TUBERS
Potato (Solanum tuberosum) has become a basic vegetable in Indian households. Major variants available in Indian markets are BABY POTATO, POTATO REGULAR and PAHARI ALOO



Potato: Production; Harvesting and Post harvest Management

PUMPKIN
GOURDS AND MELONS
Pumpkin (Cucurbita moschata) occupies a prominent place among vegetables owing to its high productivity, nutritive value, good storability, long period of availability, better transport qualities and extensive cultivation in subtropical and tropical parts of the world. It is used both in immature and mature stages as a vegetable. It is also consumed as processed and stock feed. The flesh is delicious when fried, stewed, boiled or baked. The fruits are sweetish when fully mature and can be used in preparing sweets, candy or fermented into beverages. Yellow or orange-fleshed pumpkins are rich in carotene. Its young leaves, tender stem and flowers are also cooked and consumed



Pumpkin: Production; Harvesting and Post harvest Management

RADISH
ROOTS AND TUBERS
Radish (Raphanus sativus), a popular tuber crop is cultivated throughout India. The varieties available in Indian markets are RADISH RED; RADISH WHITE and HORSE RADISH



Radish: Production; Harvesting and Post harvest Management

RHUBARB
LEAFY VEGETABLE
A popular leafy vegetable rich in vitamins and minerals, particularly iron



RIDGE GOURD
GOURDS AND MELONS
Ridge gourd or ribbed gourd (Luffa acutangula) is a monoecious viny vegetable and cultivated throughout the country



Ridge Gourd: Production; Harvesting and Post harvest Management

ROUND MELON
GOURDS AND MELONS
Round melon (Citrullus vulgaris var. fistulosus) also known as round gourd, Indian squash, squash melon, or tinda is an important summer vegetable cultivated extensively in north India. Its immature fruits are cooked as vegetable. The fruits at cooking stage contain 1.4% protein, 0.4% fat, 3.4% carbohydrates, 13mg carotene and 18mg vitamin C/100g fresh weight. As its fruits contain high proportion of water, their consumption gives cooling effect to the body. The fruits are also considered good for dry cough and for improving blood circulation in the body.



Round Melon: Production; Harvesting and Post harvest Management
SNAKE GOURD
GOURDS AND MELONS
Snake gourd (Trichosanthes cucumerina) is an annual, climbing vine providing both long and short fruits. India is its native home.



Snake Gourd: Production; Harvesting and Post harvest Management

SOYA BEAN
PEAS AND BEANS
An important leguminaceous vegetable grown throughout the country



SPINACH AND MALABAR SPINACH
LEAFY VEGETABLE
Spinach (Spinacea oleracea) is a cool season vegetable. It is an annual crop. The rosette of leaves produced during vegetative phase is used as vegetable. Spinach is cooked with potato, onion, brinjal or alone. Leaves are rich in vitamins A (5,580IU) and C (28mg), folic acid (123mg) and minerals—iron (17.4mg), calcium (190mg) and phosphorus (42mg)/100g. Spinach is more popular in central and northern India. Variants available are SPINACH REGULAR and INDIAN SPINACH (Malabar Nightshade)



Spinach: Production; Harvesting and Post harvest Management

SPONGE GOURD
GOURDS AND MELONS
Sponge gourd (Luffa cylindrica) is a monoecious cucurbit vegetable. It is closely related to ridge gourd. Its tender fruits have smooth surface and contain vitamin A and C. Fully ripe, dried fruits having a large volume of fibrous portion are used for cleansing utensils, making shoe-soles and filters. Fibre is also used to manufacture table and bathroom mats.



Spongegourd: Production; Harvesting and Post harvest Management

SPRING-ONION
LEAFY VEGETABLE
A popular leafy vegetable which is an essential ingredient in Chinese food preparations



SQUASH
GOURDS AND MELONS
An important gourd crop grown in India as a vegetable
The variants available in Indian markets are SUMMER SQUASH and WINTER SQUASH



SWEET CORN
EXOTIC VEGETABLE
A cereal crop used as a vegetable and a major ingredient in soup preparations
The variants available in Indian markets are SWEET CORN AMERICAN and BABY CORN



SWEET MELON
GOURDS AND MELONS
An important gourd crop grown in India as a vegetable.



SWEET POTATO
ROOTS AND TUBERS
A tropical tuber crop rich in starch content, used as a staple food as well as a vegetable



SWISS CHARD
LEAFY VEGETABLE
A popular leafy vegetable rich in nutrients



CASSAVA
ROOTS AND TUBERS
Cassava or tapioca is a major tropical tuber crop in south India, where people use it as a vegetable as well as a staple food



TOMATO
FRUITY VEGETABLES
Tomato (Lycopersicon esculentum) is most important and remunerative vegetable crop in India. A rich source of minerals, vitamins and organic acids, tomato fruit provides 3–4% total sugar, 4–7% total solids, 15–30mg/100g ascorbic acid, 7.5–10 mg/100ml titratable acidity and 20–50mg/100g fruit weight of lycopene. Major varieties available are TOMATO RIPE; TOMATO GREEN and CHERRY TOMATO



Tomato: Production; Harvesting and Post harvest Management

TURNIP
ROOTS AND TUBERS
Turnip (Brassica rapa) is grown in temperate, subtropical and tropical regions of India.



Turnip: Production; Harvesting and Post harvest Management

WATER MELON
GOURDS AND MELONS
Watermelon (Citrullus lanatus) is an important cucurbitaceous vegetable. It is know as tarbuj, tarmuj, kalinda and kalindi in different parts of India. An excellent dessert fruit, it is relished by rich as well as poor. The fruit juice makes an excellent refreshing and cooling beverage after adding a pinch of salt and black pepper. The fruits contain 92% water, 0.2% protein, 0.3% minerals 7.0% carbohydrates in a 100g edible flesh. Major varieties are WATER MELON KIRAN and WATER MELON SUGAR BABY



Watermelon: Production; Harvesting and Post harvest Management

WINGED BEANS
PEAS AND GOURDS
A major leguminaceous crop grown in India for its pods, which are used as vegetables



YELLOW MELON
GOURDS AND MELONS
A gourd crop used as a vegetable



ZUCCHINI
GOURDS AND MELONS
A gourd crop used as a vegetable