Advisor: Khadse, Dr. V. A.Authors: MOHOD, AISHWARYA ANILRAsO.2022-02-142022-02-142019-08-09Citation: MOHOD, AISHWARYA ANILRAO. (2019). Integrated nutrient management in leafy vegetables. Department of Agronomy, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. vii, 78p. (Unpublished).https://krishikosh.egranth.ac.in/handle/1/5810182247Description: In the present investigation the researcher studied the effects of integrated nutrient management in leafy vegetables on growth, yield and quality and influence on chemical and biological properties of soil of leafy vegetables. To compare the economics of organic and inorganic leafy vegetables production.Abstract: A field experiment entitled “Integrated nutrient management in leafy vegetables” was carried out at Agronomy Farm, Dr. PDKV, Akola during rabi season of 2017-18 on clayey soil. The experiment was laid out in factorial randomized block design with nine treatment combinations and four replications. Treatments consist of three nitrogen sources viz., 100% N through urea, 50% N through FYM + 50% N through urea and 50% N through FYM + 50% N through vermicompost + Biofertilizers and three vegetables viz., coriander, fenugreek and spinach. Experimental results revealed that growth characters of all vegetables were significantly higher with the application of 50% N through FYM + 50% N through urea followed by 50% N through FYM + 50% N through Vermicompost + Biofertilizers. Maximum green biomass yield of all vegetables was recorded with application of 50% N through FYM + 50% N through urea followed by application of 50% N through FYM + 50% N through Vermicompost + Biofertilizers. Higher Chlorophyll content of the leaves of all vegetables was observed with application of 50% N through FYM + 50% N through urea than other nitrogen sources. In case of shelf life of leafy vegetables physiological weight loss was lowest which was produced by the application of 50% N through FYM + 50% N through Vermicompost + Biofertilizers. Fenugreek recorded lowest physiological weight loss in refrigerator, covered with wet cloth and at room temperature at 24 and 48 hours. Dark green colour of all vegetables was acceptable by 40% respondents which was produced by 50% N through FYM + 50% N through urea. Better aroma of all leafy vegetables, was experienced by 42% respondents of all vegetables which resulted due to application of 50% N through FYM + 50% N through Vermicompost + Biofertilizers. Good taste was noted by 50% respondents obtained by the application of 50% N through FYM + 50% N though Vermicompost + Biofertilizers. Soil microbial population was strongly improved by application of nitrogen through organic sources such as 50% N through FYM + 50% through Vermicompost + Biofertilizers. Nutrient content in coriander, fenugreek and spinach was found significantly higher with incorporation of 50% N through FYM + 50% N through urea in soil. However, phosphorus and potassium content was found maximum with the application of 50% N through FYM + 50% N through vermicompost + Biofertilizers. At harvest, available nitrogen in soil was improved with the application of 50% N through FYM + 50% N through urea. However, phosphorus and potassium content was increased with application of 50% N through FYM + 50% N though Vermicompost + Biofertilizers. Micronutrients and organic carbon status of the soil was increased with 50% N through FYM + 50% N through Vermicompost + Biofertilizers. Maximum gross monetary returns, net monetary returns and B:C ratio were recorded with application of 50% N through FYM + 50% N through urea over other nutrient sources. Among vegetables spinach fetched highest gross monetary returns, net monetary returns and B:C ratio.EnglishAgro tags: Crop, Vegetables Crops, Coriander (Coriandrum sativum L.), Fenugreek (Trigonella foenum graecum L.), Spinach (Beta vulgaris. L.), Plant production, Production practices, Agronomy, Fertilizers, Manures, Organic nutrient sources, Inorganic nutrient sources, Biofertilizers, yield, Statistics and experimentation, Experimentation, Field experimentation, Statistical methods, Data collection, Design, Data analysis, Experimental design.Thesis