S.R. Pandravada*, N. Sivaraj, M. Thirupathi Reddy1, V. Kamala,P. Pranusha, P. Saidaiah2
and K. Anitha
ICAR-National Bureau of Plant Genetic Resources, Regional Station, Rajendranagar,
Hyderabad-500 030, Telangana.
1Dr. Y.S.R. Horticultural University, Horticultural Research Station, Vijayarai-534 475,
West Godavari District, Andhra Pradesh.
2Sri Konda Laxman Telangana State Horticultural University, College of Horticulture, Mojerla-509 382, Wanaparthy District, Telangana.
Received-02.02.2022, Revised-17.02.2022, Accepted-24.02.2022
Abstract: Green leafy vegetables are rich in nutrients and fibre and low in fat and calories and help complete a healthy balanced diet. The kind of plant species used as leafy vegetables varies from region and usually depend up on their distribution and traditional practices. In Telangana, leafy vegetables are cultivated in about 7,673 hectares area largely in the erstwhile districts of Ranga Reddy, Medak and Nalgonda with a production of 52,108 tonnes during 2019-20. The leafy vegetables for which considerable local variability occur are amaranths, bladder dock, curry leaf, drumstick, fenugreek, garden spinach, indian spinach, purslane, roselle, sorrel and spear mint. Information on diversity in leafy vegetable crops with different landrace names that occur/ cultivated and germplasm conserved from Telangana is also given. The scope and future perspective for sustaining leafy vegetable genetic resources is also discussed.
Keywords: Leafy vegetables, Telangana, diversity, conservation
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