International Journal of Agrochemistry vol 2 issue 1

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International Journal of
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Focus andScopeoftheJournal
! Chemical/biochemical composition of components
! Chemistry, composition and processing of Agricultural pesticides and insecticides
! Processing effects on the composition and safety of Agricultural products
! Veterinary drugs
! Plant growth promoting regulators (PGPR)
! Fertilizers and other agro-chemicals, including their metabolism, toxicology and environmental
issues
! Chemical processes involved in phytonutrients, aromas and flavors
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EDITORIAL BOARD MEMBERS
Dr. Adriano Arrue Melo
Department of Crop Protection,
Universidade Federal de Santa Maria, Brazil
Prof. Ateeq Rahman
Department of Chemistry, Bindura University
of Science Education, Bindura, Zimbabwe
Dr. D. S. Srivastava
Krishi Vigyan Kendra-II, Sitapur,
Uttar Pradesh, India
Dr. Elayarajah Balasubramanian
RNDBIO, A Division of RNDHerbals Pvt.
Ltd., Coimbatore, Tamil Nadu, India
Prof. Gamal Abde-Nasser Khalil
Alexandria University,
Egypt
Dr. Kanu Murmu
Department of Agronomy, Bidhan Chandra
Krishi Viswavidyalaya, Nadia, West Bengal,
India
Dr. R. Chandrasekharan Nair
PG College, Kerala, India
Dr. Rajendra Sharma
Department of Applied Chemistry, Shri G. S.
Institute of Technology & Science, Indore,
Madhya Pradesh, India
Dr. Ravindra W Gaikwad
Pravara Rural Engineering College,
Ahmednagar, Maharashtra, India
S. Narkhede
Department of Botany, Government Science
College, Gadchiroli, Maharashtra, India
Saphal Uttamrao Patil
Department of Chemical Engineering,
Government Polytechnic Pen, Raigad,
Maharashtra, India
Dr. Susarla Venkata Ananta Rama Sastry
MVGR College of Engineering, Vizianagaram,
Andhra Pradesh, India
Ms. Varsha Deshraj
Food Corporation of India, Department of
Quality Control of Food Grains, Bulandshahar,
Uttar Pradesh, India
Dr. Vishwanath B. Chachadi
P.G. Department of Studies in Biochemistry,
Karnatak University, Dharwad, Karnataka,
India

From the Editor's Desk
Dear Readers,
We would like to present, with great pleasure, the inaugural volume of a new scholarly
journal, International Journal of Agrochemistry. This journal is part of the Applied
Sciences, and is devoted to the scope of present Agrochemistry issues, from theoretical
aspectstoapplication-dependentstudiesandthevalidationofemergingtechnologies.
This new journal was planned and established to represent the growing needs of Agrochemistry as an
emerging and increasingly vital field, now widely recognized as an integral part of scientific and technical
investigations. Its mission is to become a voice of the Agrochemistry, addressing researchers and
practitionersinthisarea.
The core vision of International journals of Agrochemistry in Journals Pub is to propagate novel awareness
and know-how for the profit of mankind ranging from the academic and professional research societies to
industry practitioners in a range of topics inAgrochemistry in general. Journals Pub acts as a pathfinder for
the scientific community to published their papers at excellently, well-time & successfully. International
Journals of Agrochemistry focuses on original high-quality research in the realm of Chemical/biochemical
composition of components, Chemistry, composition and processing of Agricultural pesticides and
insecticides, Processing effects on the composition and safety of Agricultural products, Veterinary drugs,
Plant growth promoting regulators (PGPR), Fertilizers and other agro-chemicals, including their
metabolism, toxicology and environmental issues. Chemical processes involved in phytonutrients, aromas
and flavors.
The Journal is intended as a forum for practitioners and researchers to share the techniques of
Agrochemistry and solutions in the area. Many scientists and researchers have contributed to the creation
and the success of the Agrochemistry. We are very thankful to everybody within that community who
supported the idea of creating an innovative platform. We are certain that this issue will be followed by many
others, reportingnewdevelopmentsinthefieldofAgrochemistry.
This issue would not have been possible without the great support of the Editorial Board members, and we
would like to express our sincere thanks to all of them. We would also like to express our gratitude to the
editorialstaffofJournalsPub,who supported us ateverystageoftheproject.
It is our hope that this fine collection of articles will be a valuable resource for Agrochemistry readers and
willstimulatefurtherresearchintothevibrantareaofAgrochemistry.
PuneetMehrotra
ManagingDirector

1. Phosphate Solubilizing Microbes: Sustainable Approach for Managing Phosphorus
Deficiency in Agricultural Soils
Kanu Murmu, Sidhu Murmu 1
2. Rhizobacteria for Sustainable Agriculture: An Overview
Chhavi Jain 9
3. A Comparative Study on Antioxidant Activities in Selected Citrus Fruits and Herbal Spices
Vipin Panwar, Ajay Singh 17
4. Optimization Strategies for Controlling Plant Growth
Meenakshi Tripathi 22
5. Natural Disinfectant from Gomutra
P. Katariya, M. Polawar, M.V. Ghamande 25
Contents

IJA (2016) 1–8 © JournalsPub 2016. All Rights Reserved Page 1
International Journal of Agrochemistry
Vol. 2: Issue 1
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Phosphate Solubilizing Microbes: Sustainable Approach for
Managing Phosphorus Deficiency in Agricultural Soils
Kanu Murmu1*
, Sidhu Murmu2
1
Department of Agronomy, F/Ag, Bidhan Chandra Krishi, West Bengal, India
2
Department of Agricultural Chemistry and Soil Science, F/Ag, Bidhan Chandra Krishi Viswavidyalaya, Krishi
Viswavidyalaya, Nadia, West Bengal, India
Abstract
As compared to many other major nutrients, phosphorus is by far the least mobile and
accessible to plants in almost all type of soil conditions. Phosphorus occurs in abundant
quantity in soils in both organic and inorganic forms; still it is frequently a prime limiting
factor for plant growth. The bioavailability of inorganic phosphorus in the soil rhizosphere
varies with factors that include: type of plant species, nutritional status of soil and ambient
conditions. To circumvent the deficiency of phosphorus, the idea of using phosphate-
solubilizing microorganisms (PSM) that helps to supply phosphate to the plants in an
environment-friendly and sustainable manner is being brought forward. Although the
solubilization of phosphatic compounds by naturally occurring PSM is very common under in
vitro conditions, the performance of PSM in situ has remained contradictory. Due to the
variable performance of using PSM, their large-scale application in sustainable agriculture
has been significantly hindered. Inspite of several causes being suggested for this, but none
has been conclusively investigated. Despite disparities in their performance, PSM are widely
used in agronomic practices so as to enhance the productivity of crops while maintaining the
quality of soils. This review represents the outcome of different studies carried out on the
utilization of PSM for direct application in agriculture under a wide range of agro-ecological
conditions. The aim is to foster sustainable agricultural strengthening in the developing
countries.
Keywords: biodiversity, biofertilizers, PSM, P solubilization, soil phosphorus
INTRODUCTION
Phosphorus (P) is a major growth-limiting
nutrient. Unlike nitrogen, there is no large
atmospheric source that can make
phosphorus biologically available for root
development, improve the stalk and/or
stem strength, formation of flowers and
seeds, induce crop maturity and
production, help N-fixation in legumes,
enhance crop quality, and resistance to
plant diseases; attributes associated with
phosphorus nutrition.[1]
Also, large
proportion of soil phosphorous, nearly 95–
99%, exists in the form of insoluble
phosphates and thus cannot be utilized by
the plants.[2]
In plants, phosphorus plays an
important role in various physiological
processes such as photosynthesis,
respiration, energy storage and transfer,
cell division, and cell enlargement. It helps
the plants to survive winter rigors and in
some plants also contributes to disease
resistance.[3]
Low availability of
phosphorus in soils is largely because of
its occurrence as insoluble phosphates with
iron, aluminium and calcium. Since

Vol. 2: Issue 1
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Rhizobacteria for Sustainable Agriculture: An Overview
Chhavi Jain*
MM College, Modinagar, Uttar Pradesh, India
Abstract
Several soil bacteria participate in the growth and development of plants, and are usually
termed as plant growth promoting rhizobacteria. These bacteria colonize on or near plant
roots and play vital role either directly or indirectly in health and productivity of different
plant species. The plant growth promoting rhizobacteria facilitate plant growth by assisting
in acquisition of essential nutrients and minerals, modulating plant hormone levels and by
acting as biocontrol agents. This review provides an overview on the role of rhizobacteria in
plant growth and development. Also, it gives an insight onto how the use of plant growth
promoting rhizobacteria might decrease the global dependence on hazardous agricultural
chemicals which destabilize the agro-ecosystems.
Keywords: BNF, phytohormones, phosphate solubilization, plant growth promoting
rhizobacteria, rhizobacteria
INTRODUCTION
Varied kind of bacterial strains inhabit
on or around plant root surfaces where
they act as vital components of the soil.
These bacterial strains are involved in
several biotic activities of the soil
ecosystem making it dynamic for
nutrient turn-over and sustainable
agricultural development.[1,2]
These
bacteria directly or indirectly,
participate in promoting plant growth
and development, and are commonly
referred to as plant growth promoting
rhizobacteria (PGPR). Generally, plant
growth promoting rhizobacteria
facilitate the plant growth directly by
mobilizing nutrients in soils, assisting
in resource acquisition (nitrogen,
phosphorus and essential minerals),
producing numerous plant growth
regulators or modulating their levels.
Indirect mechanisms include protecting
the plants from phytopathogens by
controlling/inhibiting them, improving
soil structure and bioremediating the
contaminated soils by sequestering
toxic heavy metals and/or degrading
xenobiotic compounds such as
pesticides.[3–7]
It is also suggested that
the plant growth promoting
rhizobacteria promote plant growth by
inducing root hair proliferation, root
hair deformation and branching,
proliferate the occurrence of seedling,
early nodulation, nodule functioning,
greater leaf surface area, vigor,
biomass, increasing indigenous plant
hormone levels, mineral and water
uptake, promote accumulation of
carbohydrates and yield in various
plant species.[8]
Even a small
percentage of rhizobacteria, nearly 2–
5%, when re-introduced by plant
inoculation in soil containing
competitive microflora, exerts
beneficial effect on plant growth and
hence termed as plant growth
promoting rhizobacteria.[9]

Vol. 2: Issue 1
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A Comparative Study on Antioxidant Activities in Selected Citrus
Fruits and Herbal Spices
Vipin Panwar, Ajay Singh*
Department of Chemistry, Uttaranchal University, Premnagar, Dehradun, Uttarakhand, India
Abstract
The compound which can suppress the free radicals generated in our body is known as
antioxidant. Antioxidants are must for defense system of the body. Various types of foods
taken by the body play an important role in body protection. Scientific evidence suggests that
antioxidants reduce the risk for chronic diseases including cancer and heart disease. Primary
sources of naturally occurring antioxidants are whole grains, fruits and vegetables. Plant
sourced food antioxidants like vitamin C, vitamin E, carotenes, phenolic acids, phytate and
phytoestrogen have been recognized as having the potential to reduce disease risk. Most of
the antioxidant compounds in a typical diet are derived from plant sources and belong to
various classes of compounds with a wide variety of physical and chemical properties. In the
present study, antioxidant enzymatic and non-enzymatic properties were determined in the
juice extracts of selected citrus fruits viz., lemon, orange, pineapple and mousambi and
selected herbal plants (garlic and onion). Antioxidant activity of citrus fruits was investigated
by three methods (superoxide dismutase activity, -carotene bleaching method and
thiocyanate assay). Enzymatic antioxidant was found maximum in lemon followed by garlic,
pineapple and mousambi.
Keywords: antioxidants, -carotene, citrus, spices, superoxide dismutase, vitamin C
INTRODUCTION
Antioxidants are substances which reduce,
neutralize, and prevent the damage done to
the body by free radicals. Free radicals are
the species containing simply electrons
that are no longer attached to atoms.
Instead of circling the nucleus of an atom
(much like the earth circles the sun), free
radicals are both free and radical enough to
go careening through our cells.
Antioxidants are useful for quenching the
free radicals. Excess of free radicals make
the body weak and tired and then there is
need to take some fruit juice or glucose or
any other food supplement which can
provide immediate energy and refreshes to
work further. Free radicals are created by
metabolic processes and our everyday
exposure to our environment. In other
words, eating, breathing, and going out in
the sun all contribute to the process of
oxidation, free radical formation, and the
resulting damage that is caused to the cells
of our bodies.
It causes the deterioration of bone, joints
and connective tissue; the wearing out of
organs; the decline of the immune system;
the irritating advance of the visible effects
of aging; and even, possibly, to some
extent, the aging process itself.[1]
Citrus fruits are considered to have good
antioxidant properties however some other
herbal spices may have good antioxidant
properties. Garlic, onion, ginger, turmeric,

Vol. 2: Issue 1
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Optimization Strategies for Controlling Plant Growth
Meenakshi Tripathi*
Department of Botany, Lucknow University, Lucknow, Uttar Pradesh, India
Abstract
Plant growth regulators (PGR’s) are chemicals used on a wide range of floricultural crops.
These plant regulators modulate the plant growth in their own specific way. However, for
achieving best results, it is important to understand the various other parameters that
increases or decreases the effectiveness of PGR usage. This short review combines together
the different environmental and cultural parameters that together with PGRs can affect plant
growth.
Keywords: drought stress, light, plant growth, plant growth regulators
INTRODUCTION
Plant growth regulators (PGRs) are
synthetic substances or chemicals that are
used for the growth and development of
plants. Currently, several plant growth
regulators are available in the market and
are applied for specific purposes to elicit
specific plant responses. They can be used
d to moderate plant growth rate, modulate
coloring, increase branching and
bushiness, or synchronize flowering times,
etc. (Basra, 2000).[1]
PGRs have now
become an integral part of agricultural and
horticultural practices, largely because
they can be used for inducing specific
traits in plants.
Although much scientific information
on the use of plant growth regulators is
available, achieving the best results with
PGRs needs a lot of optimization and a
good understanding of plant growth and
development. Plant growth regulators
should be used in presence of a number
of non-chemical control options so as to
modulate plant growth in a well-
designed manner and yield good
compact plants. Some of the non-
chemical control parameters are discussed
in this review.[1]
MATERIALS AND METHODS
Biological Control
While choosing a PGR for growth and
development, the type of plant species and
cultivar in question plays an important
role. Selecting a particular PGR largely
depends on the species and cultivar
selection. Some plant species or cultivars
are responsive to some PGRs, but not to
other PGRs. Also, while trying to
modulate plant growth by using specific
PGR, customer’s demand for other traits
such as specific color or growth-form
characteristics may limit the choices of the
PGRs to be used. For example, selecting
short-growing cultivars is often the
primary choice of growers in order to
reduce the occurrence of overgrown
plants.
Also, in general, slow-growing or dwarf
cultivars require less PGRs than more
vigorous cultivars. However, due to the
increasing demand of the customers for

Vol. 2: Issue 1
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Natural Disinfectant from Gomutra
P. Katariya, M. Polawar, M.V. Ghamande*
Department of Engineering Sciences and Humanities, Vishwakarma Institute of Technology, Pune, India
Abstract
The modern research aimed at creating compounds to prevent infections from micro-
organisms has been unsuccessful largely. This disinfectant is made of cow urine as a main
ingredient and is 100% natural. Cow urine is considered to have immense disinfecting and
healing properties, according to Ayurveda. Use of Tulsi extract, neem extract and Gulab Jal
is made to make the product.
Keywords: Gomutra (Cow Urine), Gulab Jal (Rose Water), Neem, Tulsi
INTRODUCTION
Disinfectants are antimicrobial agents that
are applied to non-living objects to destroy
the microorganisms residing on them.
Disinfection does not necessarily kill all
the microorganisms, such as the
resistant bacterial spores for which
disinfection is quite less powerful.
Disinfection is less effective than
sterilization, which is an extreme physical
and/or chemical process that kills all types
of living organisms. Disinfectants are
different from other antimicrobial agents
such as antibiotics that destroy
microorganisms within the body, or the
antiseptics that kill the microbes present on
living tissues. Disinfectants are also
different from the biocides that also work
by killing all kinds of living organisms,
including microorganisms.
Disinfectants work by destroying the cell
wall of microbes and/or interfering with
the metabolism. A disinfectant is
considered perfect if it causes complete
microbiological sterilization without
harming human health and welfare or any
other forms of life. Also, an ideal
disinfectant should be inexpensive and
non-corrosive. In situations, where the
bacteria survives a chemical attack, they
m ul ti pl y giving rise to new bacterial
generations that are resistant to the
particular chemical used. Persistent
exposure to the same chemical, results in
surviving bacteria in successive
generations that are increasingly resistant
to the specific chemical, ultimately
rendering the chemical ineffective.
Cow urine is used in many drug
formulations due to its therapeutic value.
Typically, cow urine is used as a
disinfectant and in purification procedures.
With a shelf life of nearly 5 years, this
can prove to be the most effective natural
antiseptic as well as disinfectant, in
comparison to the currently available
synthetic chemicals. It further strengthens
the fact that cow’s urine is not a toxic
effluent. Cow’s urine comprises of 95%
water, 2.5% urea and the rest 2.5% is a
mixture of various minerals, salts,
hormones and enzymes. In Indian rural
villages, cow’s urine is often used as an
effective antiseptic for wounds, skin
diseases, bathing, etc. Ancient Indian
Vedic Scriptures including Manu Smriti,

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