International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:9, September, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 2827-2836

Quality Parameters of Wheat (Triticum aestivum) as Affected by Use of Azotobacter spp and Streptomyces badius
Pankaj Kumar*, Sukhdeep Kaur Brar and Gulab Pandove
Punjab Agricultural University, Ludhiana Punjab, India
*Corresponding author

A study was carried out at Student’s Farm, School of Organic Farming, Punjab Agricultural University, Ludhiana and PAU Regional Research Station Bathinda, during rabi 2018-19. The experimental sites were normal soil pH and electrical conductivity, low in organic carbon and available N and medium in available P and K on both locations. The investigation consisted of 13 treatments each having different levels of nitrogen and phosphorus and two methods of biofertilizers application that were seed treatment and soil application. Results revealed that highest nutrients were found in treatments where 12.5 and 25 % less dose of chemical fertilizers with combination of biofertilizers were applied. Means biofertilizers have capacity to supply nutrients to plants even with less doses of chemical fertilizers. The results showed a higher uptake of Nitrogen, Phosphorus, Potassium and grain quality parameters like 1000-grain weight, grain appearance, grain hardiness were found in treatments where 12.5 and 25 % less chemical fertilizers were applied with biofertilizers.

Keywords: Biofertilizers, Grain hardiness, Grain appearance, Nutrients

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How to cite this article:

Pankaj Kumar, Sukhdeep Kaur Brar and Gulab Pandove. 2020. Quality Parameters of Wheat (Triticum aestivum) as Affected by Use of Azotobacter spp and Streptomyces badius.Int.J.Curr.Microbiol.App.Sci. 9(9): 2827-2836. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.