Friday, 12 August, 2022
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Blight-resistant mustard varieties invented at BAU

Blight-resistant mustard varieties invented at BAU

MYMENSINGH: A research team of Bangladesh Agricultural University (BAU) of Mymensingh has invented fungal ‘Alternaria Blight’ disease resistant five mustard varieties.

The varieties are named BAU Sharisha 4, BAU Sharisha 5, BAU Sharisha 6, BAU Sharisha 7 and BAU Sharisha 8. After five years of research leading by Professor Dr Arif Hasan Khan Robin of Genetics and Plant Breeding Department of the university able to invent these varieties.

Dr Arif Hasan Khan Robin said, Alternaria Blight is one of major fungal disease that reduces the yield of oilseed production about 30 percent to 50 percent in our country. In severe condition, it destroys almost 100 percent production. Our invented varieties are not only the disease resistant but also high yielding. We found the yield of these varieties average 2.5 tonnes per hectare which is far higher than cultivated common varieties. These varieties are able to cultivate throughout the country and very profitable for farmers.

He also said, we have been started the research work since 2017. We used about 250 varieties of mustard for the research and finally accepted 5 genotypic varieties which are almost 90 percent resistant to the disease. The life period of the varieties lies between 90 to 95 days. But in some cases it will take up to 100 days.

Earlier in 2020, three mustard varieties named BAU Sharisha 1, BAU Sharisha 2 and BAU Sharisha 3 were invented from the university with the coordination of Bangladesh Agricultural Research Institute (BARI) which are salt tolerant and cultivable in the southern part of our country. Newly invented varieties are disease resistant that inhibits the Alternaria fungal growth and high yielding than local varieties.

Dr Arif Hasan Khan Robin joined as a lecturer at Bangladesh Agricultural University in 2004 and promoted as Professor in 2015. He completed PhD in 2011 from Massey University of New Zealand. At present he is contributing with the research for mustard, paddy, wheat and sweet potato.