In India, green revolution forced farmers to use huge amount of chemical nutrient which not only posed serious concern on microbial activities and nutrients efficiency but also agricultural system and environment sustainability. Therefore, a four replicated field experiment was conducted during kharif season 2012 at Crop Research Centre of SVPUA&T Meerut, Uttar Pradesh to evaluate SSIPNM on performances, nutrient uptake of scented rice and physico-chemical and microbiological properties in rice-wheat cropping sequence by using “F” test. Findings revealed that aapplication of 66 % of RDN + RDPK + 34% N by Sesbania Rostreta – 0.9 t ha-1 noticed significantly maximum plant height (137.52 cm), tillers (304.50 m-2) and dry weight in grain (3999.33 kg ha-1) at harvest and N, K, Zn uptake in grain and straw only, P uptake at all stages, available P and K at all stages and microbial population viz., Bacteria (76.55×105 cfu) and Fungus (30.42×102 cfu), whereas minimum Actinomycetes (10.97×104 cfu), even soil pH and EC at all stages were fetches in above treatments. Moreover, chemical fertilizer alone results its superiority over other treatment in terms of N uptake at 30 and 60 DAT, B uptake and organic carbon at all stages in both. Furthermore, soil pH and EC and available N, P, K, Zn & B were improved at 30 DAT from initial and afterward it decline steadily on further growth stages. However, organic carbon emerged as exception as improved positively initial to harvest stages. Besides, above findings customized fertilizer (TATA PARAS) also significantly done tremendous improvement to achieved highest values of panicle length (28.08 cm), biological yield (103.72 q ha-1) and harvest index (39.1), Zn uptake at 30 and 60 DAT and available N and B at all stages. Though, all the treatments have shown its superiority, except control as compared to farmer practices. It means there is an urgent need to replenish farmer practices on community basis by SSIPNM.
SSIPNM, Customized Fertilizer (CF), Performance, Nutrient Uptake, Physico-Chemical and Microbiological Properties, Scented Rice
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