Improving Phytochemical and Nutritional Quality of Spinach (spinacia Oleracea)through Phosphate Solubilizing Bacteria

A field study was conducted to find out the effect of phosphate solubilizing bacteria (PSB) on physico-chemical quality of organically grown spinach. Spinach is low in calories and is a good source of vitamin C, vitamin A, and minerals like iron. In order to deliver enhanced nutrition within a food-based system, it is necessary to increase the nutritional value of the food. By enhancing nutrient dense crops, severe deficiencies can be eliminated in developing countries. Hence, one of the ways by which this goal could be achieved is through natural method, possibly with organic farming and biofortification. The treatments tested in the study were: farmyard manure (FYM), phosphate solubilizing bacteria (PSB), FYM + PSB, FYM + PSB + Citrate, 100% recommended dosage of fertilizer (RDF) and no chemical. After 6 weeks of cultivation, spinach crop was harvested and the crop cut data were analysed to assess the effect of treatments on physical and phytochemical parameters viz., yield weight, vitamin C, β-carotene, minerals and antinutritional factors. The results of analysis of variance (ANOVA) showed that, the treatments were significant on phyto-chemical parameters. However, the treatments FYM, FYM + PSB and FYM + PSB + Citrate fared better compared to 100% RDF.