SOIL HEALTH, NUTRITIONAL AND SENSORY QUALITIES UNDER ORGANICALLY GROWN VEGETABLE CROPS.
Loading...
Date
2019-08-23
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
The field investigation in relation to “soil health, nutritional and sensory qualities under organically grown vegetable crops” was carried out during kharif- rabi season of 2017 - 18 at the certified organic farmer’s fields of Nagpur district to assess the impact of organic farming on soil properties, quality and yield of different vegetable crops as influenced by various organic resources. Soil samples of 0-20 cm depth were collected randomly after the harvest of crops from four locations viz., Selu, Kalmeshwar, Kamthee and Chinchbhavan of Nagpur district. The edible part of selected vegetables were collected at maturity stage which are ready for sale and collected plant samples used to study quality parameters. Yield data of crops was noted from farmer’s field of above locations.
The certified organic farmers applying FYM @ 5 to 10 t ha-1, Ghanjivamrut @ 500 kg ha-1, Jivamrut @ 500 lit ha-1 and GGE @ 200 lit ha-1 from last 7 to 17 years for different crops.
On the basis of the findings of the present study it is revealed that, the organically grown vegetables had higher amount of the mineral, crude fiber and carbohydrate content, compared to conventionally grown vegetables and it also contained higher amount of ascorbic acid.
Reduction in soil pH observed due to continuous application of various organic sources to field. However, electrical conductivity of soil (0.22 to 0.48 dS m-1) remained almost unchanged due to incorporation of organic and inorganic sources. The application of organic inputs increased organic carbon by 11.14 to 38.49 % at different locations over fertilizer applied field.
The application of organic sources from 7 to 17 years resulted in maximum available N content of soil increased by 6.9 to 34.29 per cent over the application of fertilizers alone. The available P content of soil after harvesting of crops varied from 11.2 to 27.8 kg ha-1 and comes under medium to high range categories. The variation in available sulphur (8.1 to 15.8 mg kg-1) was observed and it found low to moderately high amount in all locations.
The use of FYM, manurial liquid and solid organic source was found useful in maintaining the available micro-nutrient status of soil over the continuous use of fertilizer. From the study it can be concluded that, the application of organic inputs improve the chemical properties and fertility status of soil. In case of yield due to organic sources littilbit decreased.
Description
The list of organic and conventional farmers was collected from Kalmeshwar, Kamthee and Nagpur tehsil through State Department of Agriculture staff. A field visit was under taken on the organic and conventional farmer’s field, method adopted by them and crop grown will be observed and after the details discussion with farmers the organic farming adopted farmers field was selected for the study. The surface soil samples (0-20cm) as well as fresh edible vegetables samples were collected and yield data was recorded from selected field. Nutritional quality parameters of vegetables was assessed for N, P, K, S, Zn, Fe, Mn, Cu, protein, carbohydrate and vitamin C. Soil parameters was studied for electrical conductivity, pH, available N, P, K, S, organic-C and micronutrients like Zn, Fe, Mn, and Cu. Sensory quality parameters was analyzed for weight, volume, luster, taste, feel and shelf life of vegetables. Yield data on hectare basis was recorded from all location after harvest of crop grown by organic farmer’s during 2017-18.
Keywords
Soil science and microbiology, Soil science, Organic farming
Citation
RAUT, KRUNAL SUDAMJI. (2019). Soil health, nutritional and sensory qualities under organically grown vegetable crops. Department of soil science and agricultural chemistry, Nagpur. Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xiii, 123. (Unpublished).