 |
NBH-Manvi Plus
| Scientific Name |
Cucumis Sativus |
| Day to first pick : |
38 - 40 Days |
| Fruit Shape : |
Cylindrical |
| Fruit Colour : |
Green |
| Fruit Weight : |
200 - 300 gm |
| Fruit Length : |
20 - 25 cm |
|
 |
NBH-Master
| Scientific Name |
Raphanus Sativus |
| Plant Habit : |
Erect |
| Root Shape : |
Tapering |
| Root Colour : |
White |
| Root Length : |
30 - 35 cm |
| Root Weight : |
150 - 200 gm |
| Maturity : |
28 - 32 Days |
| Season : |
Summer/Kharif |
|
 |
NBH-Sapna-102
| Scientific Name |
Abelmoschus Esculentus |
| Plant Habit : |
Tall |
| Maturity : |
40 - 45 Days |
| Fruit Colour : |
Dark Green |
| Fruit Size : |
13 - 14 cm |
| Tolerance to YVMV : |
Very Good |
| Fruit Bearing : |
Very Good |
|
 |
NBH-Shakti 2005
| Scientific Name |
Lycopersicon Esculentum L. |
| Plant Habit : |
Determinate |
| Days to Maturity : |
65 - 70 Days |
| Fruit Shape : |
Flat Round |
| Fruit Weight : |
85 - 90 gm |
| Shoulder Colour : |
Uniform Green |
| Firmness : |
Good |
| Disease Tolerance : |
TYLCV |
|
 |
NBH-Two In One
| Scientific Name |
Capsicum Annum |
| Plant Type : |
Erect |
| First Harvest(After Transplanting) : |
70 - 75 Days |
| Fruit Colour(Green) : |
Green |
| Fruit Colour(Red) : |
Deep Red |
| Fruit Length : |
8 - 10 cm |
| Fruit Thikness : |
0.5 - 0.6 cm |
| Pungency : |
High |
| Purpose(dry/Fresh/Bhaji) : |
Fresh/Dry Purpose |
|
 |
NBH-Shentha
| Scientific Name |
Brassica Olercea Var.botrytis |
| Plant Habit : |
Erect |
| Curd Shape : |
Dome |
| Curd Weight : |
1.5 - 2.0 kg |
| Curd Colour : |
Snow White |
| Blanching : |
Blanched |
| Maturity : |
80 - 85 Days |
| Group : |
Snowball |
| Curding Temperature : |
8° - 18° C |
|
 |
NBH-Mastana-70
| Scientific Name |
Citrullus Lanatus |
| Fruit Size : |
Medium |
| Fruit Weight : |
8 - 10 Kg |
| Fruit Shape : |
Oblong |
| Skin Colour : |
Dark Green strips on light green background |
| Sweetness : |
12 - 13% (TSS) |
| Maturity (from Sowing) : |
70 - 75 Days |
|
 |
NBH-Julie 245
| Scientific Name |
Brassica Olercea Var.botrytis |
| Plant Habit : |
Semi Erect |
| Curd Shape : |
Dome |
| Curd Weight : |
0.7 - 1.2 kg |
| Curd Colour : |
Creamish White |
| Blanching : |
Partial Blanched |
| Maturity : |
55 - 60 Days |
| Group : |
Early |
| Curding Temperature : |
22° - 37° C |
|
