A field experiment was conducted at Agronomy research farm, KPK, The University of Agriculture Peshawar during season 2016-17. The experiment was carried out in RCBD having 4 replications. The treatment consists of potassium levels (0, 60, 90 and 120 kg ha-1) and application time (full and split application). Wheat variety Pirsabak-2013 was sown at the rate of 120 kg ha-1 in rows 3 m long and 30 cm apart. The results showed significant effect (p≤0.05) of potassium levels on dry matter partitioning in different parts of wheat. Maximum dry matter partitioning in Leaf (116.28 and 156.51gm-2), Stem (227.85 and 386.53gm-2), Spike (22.95 and 214.05gm-2), and Total dry matter (407.31 and 757.09gm-2) at booting and anthesis stage, and Maximum dry matter partitioning in Leaf (345 gm-2), Stem (420.1gm-2), Spike straw (365.46gm-2), Grain (515.5gm-2) and Total dry matter (1646.1gm-2) at physiological maturity stage were recorded with potassium application at a rate of 90 kg ha-1. The interaction of potassium levels and application time had also a significant effect on total dry matter partitioning. Potassium 90 kg ha-1 with full dose application at booting stage produced maximum dry matter partitioning (413.18gm-2) and at anthesis and physiological maturity stage maximum dry matter partitioning (763.45 and 1648.3gm-2) were recorded with potassium 90 kg ha-1 and split dose application(half at sowing + half at tillering). Based on the results, among potassium levels, 90 kg ha-1 produced more dry matter partitioning as compare to other levels of potassium. So potassium level 90 kg ha-1 is recommended for high dry matter partitioning in different parts of wheat in Peshawar valley.

Response of planting methods and deficit irrigation on growth and yield attributes of maize under semi-arid conditions.

The research work was conducted to find out the effect of sodium benzoate and potassium sorbate on the overall quality of strawberry squash, stored at ambient temperature for 90 days. The research samples were numbered as T1 (strawberry squash without preservative), T2 (0.1% sodium benzoate), T3 (0.1% potassium sorbate), T4 (0.05% sodium benzoate + 0.05% potassium sorbate), T5 (0.075% sodium benzoate + 0.025% potassium sorbate). The samples were studied for pH, TSS, % acidity, ascorbic acid, reducing sugar, non-reducing sugar and organoleptic evaluation (color, flavor, taste and overall acceptability). A decrease was observed in pH (2.86 to 1.92), TSS (49.50 to 42.76), ascorbic acid content (41.75 to 24.74), non-reducing sugar (26.12 to 24.47) and an increase in % acidity (1.31 to 1.97) and reducing sugar (10.40 to 11.85). During sensory evaluation, the sample T4 (0.05% sodium benzoate + 0.05 % potassium sorbate) was found most acceptable. Statistical analysis showed that the treatments and storage intervals had a significant (P<0.05) effect on the physicochemical and organoleptic analysis of strawberry squash.

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