Impact of Organic Inputs (Jeevamruth and Beejamruth) on Quality Parameters of Fenugreek

The present study on Biochemical evaluation of organic inputs (Jeevamruth and Beejamruth) and their efficacy on Greens was carried out at the Department of sustainable organic agriculture, Tamil Nadu Agricultural University, Coimbatore and the laboratory experiments were carried out at the Department of Environmental Sciences. A field experiment was conducted in a randomized block design with three replications. Biometric observations were taken during 10th, 20th and 30th days after sowing. Soil samples were collected during initial and at the stage of harvest and analysed for chemical and biological properties. Plant samples were analysed for protein and chlorophyll contents. Quality parameters like protein content was found to be high in both treatments Jeevamruth @ 5 % Spray (using Green gram flour) and Jeevamruth @ 5 % Spray (using Green gram +Black gram flour); and the chlorophyll content was high in Jeevamruth @ 5 % Spray (Green gram flour). From the results, the application of Jeevamruth as a 5 % spray was observed as a viable organic approach to improve soil and eco-friendly fenugreek production.