Climate / Temperature:

Mustard is a winter oilseed crop.
It thrives in cool, dry climates, yielding the best results under these conditions.
For optimal growth, mustard crops should be irrigated using the pre-sowing method.
Dry and moisture-retentive soil is ideal during the crop's maturation phase.

Ideal Temperature:

Water Demand:

Mustard crops need 250 to 450 mm of water for healthy growth.
The first irrigation should be done 20-25 days after sowing or when flowering begins. The second irrigation should be done 50-55 days after sowing when the pods are filling up for maximum yield.

Soil Requirements:

Loamy or sandy loam soils with good drainage are best suited for mustard cultivation.
Highly acidic or alkaline soils are not suitable for mustard farming.

Soil pH:

The ideal pH for mustard crops is around 7.
If the soil pH is higher than 7, gypsum should be added. If the pH is lower than 7, lime should be used.

Mustard varieties include:

Raj Vijay Mustard-2: Suitable for both irrigated and non-irrigated areas, with an oil content of 36-41%. Matures in 120-135 days with an estimated yield of 25-30 quintals per hectare.
Maya: Ideal for early sowing and higher temperatures, with an oil content of 40%. Matures in 125-135 days and yields 20-23 quintals per hectare.
Jawahar Mustard-2: A winter crop resistant to powdery mildew and frost, maturing in 130-140 days. It yields 15-25 quintals per hectare.
Jawahar Mustard-3: Resistant to blight and aphids, maturing in 130-135 days, yielding 18-20 quintals per hectare.

After plowing, use a roller to ensure the field is free of clods, especially in irrigated areas.
Deep plowing during summer helps eliminate pests and weeds.
After the rainy season, plowing with a disc plow retains soil moisture.
If the soil lacks moisture before sowing, pre-sowing irrigation should be done.

Sowing of Crops:

Mustard should be sown in rows using traditional plows or seed drills.
Maintain a row spacing of 30 cm and a plant spacing of 10-12 cm. Seeds should not be sown deeper than 2-3 cm.
Plant the crops in well-leveled beds.

Seed Rate:

Early sowing increases yield and reduces the risk of pests and diseases.
Toria crop: Seed rate of 4-5 kg/ha in early September.
Rainfed mustard: Seed rate of 5.5-6 kg/ha between September 15 and October 15.
Irrigated mustard: Seed rate of 4.5-5 kg/ha from October 10 to October 30.

Fertilizers:

Use organic fertilizers such as vermicompost, cow manure, or compost for better yields.
Mustard requires more sulfur, along with nitrogen, phosphorus, and potassium, compared to other crops.

Water Management:

Mustard crops should be irrigated using the border strip method.
Create strips 4-6 meters wide to ensure even water distribution.
Proper irrigation timing can increase yields by 25-50%.
In double-cropping systems, the first irrigation should be done 40-45 days after sowing, and the second after 75-80 days.

Harvesting:

White Rust:

Appears when temperatures are between 10-18°C, forming white blisters on the underside of leaves.
Can cause deformation of flowers and pods.
Prevention: Timely sowing and keeping fields weed-free can reduce the disease risk.

Alternaria Blight:

Sawfly Disease:

Leaf Miner:

Emerges in early December, living in the soil and damaging plants.
Symptoms: Stunts plant growth and interferes with photosynthesis by creating tunnels in leaves.
Prevention: Practice proper crop rotation.

Downy Mildew:

Favors temperatures between 10-20°C.
Symptoms: Brown patches and fungal growth appear on both surfaces of leaves.
Prevention: Timely sowing and using resistant varieties help control the disease.

Stem Rot:

Appears after flowering, causing brown patches on the lower stem.
Symptoms: Plants wilt and collapse; black sclerotia form inside the affected stems.
Prevention: Use certified, disease-free seeds and deep plow during summer to destroy crop residues.

Yield:

Storage:

Always store open mustard bottles in the refrigerator, ensuring the lid is tightly sealed.
Keep unopened bottles in a cool, dark place like a pantry.
Avoid using dirty utensils to scoop mustard, as this can introduce bacteria and cause spoilage.

Mustard