Impact of Foliar Application of Urea and Nano Urea Levels on Quality, Physiological and Leaf Nutrient Content Attributes of Acid Lime (Citrus aurantifolia Swingle) cv. Kagzi in Vertisols of Jhalawar District in Rajasthan

This study attempted the efficacy of various Urea and Nano urea treatments on Kagzi lime fruit characteristics, such as weight, length, breadth of juice recovery, total soluble solids (TSS), acidity, TSS/Acidity ratio ascorbic acid content, and pH value of juices. There were some significant differences in the reaction of Kagzi lime to these treatments. The Urea treatment at 2% (T4) always gave the top values for the fruit weight, length, breadth; juice recovery, TSS content, TSS/Acidity ratio; ascorbic acid content, and juice pH. While the Nano urea treatments showed positive effects, Urea treatment at 2% had the overall better performance. This implies that Urea at this level was superior in improving the fruit quality factors, which may be used to optimize Kagzi lime cultivation methods. In particular, the variables such as fruit characteristics, juice properties and nutritional content, chlorophyll content; relative water contents in leaves of leaf nutrient contents were positively influenced by 2.0% treatment Urea application These protocols led to significant improvements in fruit weight, length, and width being greater as good juice contented and TSS which increased considerably the levels of Ascorbic acid were improved, chlorophyll content enhanced while there were reduced effects despite that resulted from this prophylactic treatment. Moreover, it resulted in the maximum level of leaf nitrogen and phosphorous. These results show that Urea has significant influences on the quality of acid lime cv. The highest favorable results were noticed in the 2.0% Urea treatment administered by Kagzi lime.