Twenty promising varieties oi groundnut of Karnataka were subjected to engineering properties at moisture content of pod ranging between 5 35 to 6 43 per cent (db). The study indicated that the varieties ICGV-86590, M-335 and TMV-2 have larger in length, breadth and thickness respectively Variety C-548 is bolder in pod sixe (Dp), Variety M-335 has higher in pod weight and surface area Varieties ICFV-86590 and ICGV-86590 (Selection) are in oblong in shape with less pod sphericity The movement of podson the surface of GI sheet was smoother with less friction.
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