Temporal Dynamics of Physical, Chemical and Biological Properties of a New Panchagavya During Preparation and Storage stage

Abstract

Panchagavya is a traditional liquid formulation which has been used since Vedic period for medicine and ecosystem health in Indian subcontinent. This study evaluated the dynamics in its physical characters (texture, colour, odour, temperature, EC and pH), chemical characters (macro- and micro- plant nutrients), and biological characters (organic matter, bacteria, fungus and actinomycetes) in its preparation and subsequent storage stage. Objective of the study was to prepare New Panchagavya following a standard protocol with some change in substitution of ingredient with locally available materials; and analyzed the New Panchagavya to find out days of maturity and expiry. New Panchagavya was sampled from 17th to 81th   DAM in a regular interval bought for physical (odour, colour, texture, temperature, EC and pH) test, chemical test (macro and micro nutrients: P, K, Ca, Mg, Fe, Zn, Cu and Mn) and biological (organic matter, Bacterial, Fungi and Actinomycetes loads) analysis. Three quality windows were observed. The New Panchagavya 17-22 DAM was found with maximum nutrients and microbes while 36-51 DAM was with balanced nutrients and stable biological characteristics and 51-81 DAM was with highest humic substances and persistent microbes. The 17-22 DAM best suited for early growth period of crop. 36-51 DAM is a sustained growth period and 51-81 DAM is good for mature flowering and fruiting plants to control the pest attach and provide resistance to the diseases.  The study concluded as a match application of Panchagavya should be made with timing to crop development and need.