Response of Organic Matrix Entrapped biofertilizers on Growth, Yield and soil properties of Rice (Oryza sativa L.)

Authors

  • Vishalakcchi Ashok Babasaheb Bhimrao Ambedkar University, Lucknow- 226025
  • Sanjeev Kumar Babasaheb Bhimrao Ambedkar University, Lucknow- 226025
  • Rana P Singh Babasaheb Bhimrao Ambedkar University, Lucknow- 226025

Keywords:

Azotobacter chroococcum, Bacillus subtilis, entrapped biofertilizers, organic matrix

Abstract

A consortium of biofertilizers (charcoal based commercial Azotobacter chroococcum and Bacillus subtilis) in free and organic matrix entrapped form was applied as sole nutrient in two different doses for cultivation of rice plant (Oryza sativa L.cv. Moti (IET-7328). To prepare organic matrix entrapped granular fertilizers, the biofertilizers were entrapped in organic matrix consisting of cow-dung, dried power of neem (Azadirachta indica) leaves and clay soil in 1:1:1 ratios and 15 % saresh (plant gum of Acacia sp.) which provided an artificial micro-environment to the biofertilizers microbes. An enhanced dose (two times) of biofertilizers increased the growth of rice plants as measured on 30, 60, 90, 120 DAT in terms of fresh and dry biomass of shoots and roots over the half dose of the same biofertilizers consortium. The entrapment of fertilizers in the organic matrix further increased the grain and straw yield over the non-entrapped form. The entrapped biofertilizers also enriched field soil by increasing its nutritional status over free form of biofertilizers. Results indicates that enhanced dose of biofertilizers can be developed as an effective alternative to the conventional chemical fertilizers for rice cultivation in semiarid subtropical agro-ecosystem by providing suitable carriers with eco-friendly and organic nutrient technologies.  

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Published

2014-06-14

How to Cite

Ashok, V., Kumar, S., & Singh, R. P. (2014). Response of Organic Matrix Entrapped biofertilizers on Growth, Yield and soil properties of Rice (Oryza sativa L.). Asian Journal of Agriculture and Food Sciences, 2(3). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/1272

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