Paval Krishi

Bitter gourd (Momordica charantia) is an essential vegetable crop and is grown for its immature tuberculate end result that have a completely unique sour taste. Fruits are taken into consideration as a rich supply of vitamins and minerals and 88 mg vitamin C in line with a hundred g. Fruits are used after cooking and scrumptious arrangements are made after stuffing and frying. During periods of glut in market, end result are sliced, partly boiled with salt and dried beneath direct daylight and saved for months. This is used after frying. Bitter gourd culmination have medicinal cost and are used for curing diabetes, asthma, blood diseases and rheumatism. Drinking sparkling sour gourd juice is suggested by means of naturopaths. Roots and stem of untamed bitter gourd are used in many ayurvedic drugs.

It is a luscious,mountain climbing vine with barely fuzzy stems clothed with darkish green, deeply lobed leaves and yellow, dioecious flowers.The important sour gourd developing states are Maharashtra, Gujarat, Rajasthan, Punjab, Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, West Bengal, Odisha, Assam Uttar Pradesh and Bihar.

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Climate
It is a warm season crop grown especially in sub-tropical and hot-arid regions. They are vulnerable to light frost and are furnished with partial protection if grown during wintry weather months. Temperature variety of 24o- 27oC is considered as choicest for the increase of the vines. The seed germinates first-class whilst temperatures are higher than 18oC. High humidity at the time of vegetative increase renders the crop vulnerable to diverse fungal diseases.