With an example in each case distinguish between biological and physiological lag of agricultural produce?

Biological lag refers to the time it takes for a plant to reach maturity and produce a harvestable crop. For example, a tomato plant may take 60-80 days to produce ripe tomatoes that are ready for harvest. This biological lag is inherent to the growth and development of the plant itself.

Physiological lag, on the other hand, refers to the time it takes for a harvested crop to reach its peak quality or ripeness after being harvested. For example, bananas are typically harvested when they are still green and firm, but they continue to ripen and develop their characteristic yellow color and sweetness over a period of several days. This physiological lag is related to the metabolic processes that continue in the fruit after it has been harvested.

In summary, biological lag refers to the time it takes for a plant to grow and produce a harvestable crop, while physiological lag refers to the time it takes for a harvested crop to reach its peak quality or ripeness.

Biological lag: The time taken for a new variety or breed to be developed and disseminated to farmers.

- Example: It took over 20 years for the new variety of rice, IR8, to be developed and disseminated to farmers.

Physiological lag: The time taken for a crop to reach physiological maturity and be ready for harvest.

- Example: A crop of wheat may take 120 days to reach physiological maturity and be ready for harvest.