Eggplant or brinjal is a nightshade plant species in the Solanaceae family. The edible fruit of Solanum melongena is grown all over the world.
The spongy, absorbent fruit, which is most typically purple, is utilised in a variety of cuisines. By botanical definition, it is a berry that is commonly used as a vegetable in cooking. It is linked to the tomato, chilli pepper, and potato as a member of the genus Solanum, however all are from the New World, whereas the eggplant comes from the Old World. Its skin and seeds, like the tomato’s, can be eaten, but, like the potato, it is normally eaten cooked. Eggplant is poor in macronutrients and micronutrients, but its propensity to absorb oils and tastes into its flesh through cooking enhances its usage in the culinary arts.
It was domesticated from the wild nightshade species thorn or bitter apple, S. incanum, most likely through two different domestications in South Asia and East Asia. In 2018, China and India accounted for 87 percent of global eggplant production.
- Seedling roots are dipped in Azospirillum and PSB solution (1kg in 7 liters of water). Nursery seedlings are also given VAM.
- Fym and RDF should be spread on the field with NPK 125-100-50 kg/ha. When you spray Vegetable special (5g/lit) at 30, 60, and 90 DAP, you should also spray it on your clothes.
- Drench 15kg/ha of bleaching powder into the soil before you plant so that it doesn’t get in the way.
- Spray NAA (Planofix) with 50 ppm.
- Use 25-30 yellow and blue sticky traps per acre.
- You should spray with Imidachloprid or Fipronil every six, nine, and 11 weeks after you plant your seeds.
- Spritz 2-3 times with Melathion 50 EC at 2ml/liter before the fruit comes.