EFFECT OF JEEVAMRUTHAM ON THE CULTIVATION OF LEAFY VEGETABLE BASELLA RUBRA L.

The growing emphasis on sustainable agriculture has intensified interest in organic inputs such as Jeevamrutham, a traditional fermented formulation derived from cow dung, cow urine, jaggery, pulse flour, and soil. This study aimed to assess the effect of Jeevamrutham on the cultivation of Basella rubra L., a nutrient-rich leafy vegetable of the Basellaceae family. Field experiments were conducted to evaluate changes in soil nutrient status, irrigation water quality, physiological parameters, photosynthetic pigments, and biochemical constituents. Post-treatment soil analysis indicated notable increases in available nitrogen and phosphorus, while potassium showed moderate improvement. In contrast, certain micronutrients zinc, iron, manganese, copper and boron exhibited a slight decline, suggesting selective nutrient utilization. Water quality parameters, including pH, electrical conductivity, and dissolved salts, remained within acceptable limits for agricultural use, indicating no adverse environmental impact. Morphological observations revealed improved vine length, leaf number, and leaf area in treated plants. Biochemical assays demonstrated significant enhancement in chlorophyll a, chlorophyll b, total carotenoids, carbohydrate content, and protein levels, indicating improved photosynthetic efficiency and nutritional quality. These findings confirm that Jeevamrutham functions as an effective bioehancer, promoting both soil fertility and plant metabolic activity. Its application in B. rubra cultivation supports organic farming objectives, reduces dependence on synthetic fertilizers, and offers an ecofriendly, lowcost strategy for improving yield and quality in leafy vegetables.