APA : Mhatre, A. and Jamdhade, V. (2020). Effect of organic fertilizers on pigment content and cooking time of Bhindi. JBNB, 09: 35-40.

Chicago : Mhatre, A. and Jamdhade, V. Effect of organic fertilizers on pigment content and cooking time of Bhindi.JBNB, 09 (2020): 35-40.

MLA : A., Mhatre and V., Jamdhade. “Effect of organic fertilizers on pigment content and cooking time of Bhindi.” JBNB, 09, 2020,35-40.

Use of chemical fertilizers and pesticides is becoming more and more difficult due to its increasing cost and probable harmful effects on crops as well as human health. This is the reason many farmers nowadays are opting organic farming. As a result, organic fertilizers and pesticides are more in demand. The current research evaluates the efficacy of 3 easily available organic fertilizers including Beej Sanjeevani (as a seed treating agent), Humaur (foliar spray) and Myceemeal (soil fertilizer). The crop used was Abelmoschus esculentus L.
Moench Var. Parbhani Kranti, commonly known as Okra or Bhindi. The effect of these fertilizers is determined by comparison of the Chlorophyll and β-Carotene content in treated and untreated plants, as well as cooking time taken by the pods of the treated and untreated plants. For determining the cooking time, four common methods of cooking were employeddeep fry, shallow fry, baking and steaming.

It was found that Humaur foliar spray gave the best results in terms of the pigment content as well as the cooking times, followed by Beej Sanjeevani seed treatment. Their results were also found out to be statistically significant, when compared to the control. Myceemeal and Myceemeal in combination with Humaur and Beej Sanjeevani, however performed poorly in the tests.