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Impact of Addition of Bagasse Ash on Production of Sesamum indicum and Soil Fertility

Kirti Prajapati, Gaurav Bhushan, Seema Dwivedi, Santosh Kumar Sharma, A.P. Singh


In this present scenario, use of chemical based fertilizer have played an important role in improving and increasing the yield of crop, but also degrade and reduce the soil quality (physically and chemically). As an alternative of it, the waste from sugar industries can be used for the amendments in crop yield, soil physicochemical characteristics and give an economically reasonable way to reuse these waste in an environmental friendly manner and to work out sustainable development. The current research work targeted the production of Sesamum indicum crop with the introduction of sugar industries bagasse ash into it, with the different concentration @ 20%, 40%, 60%, 80% and 100% respectively in the pot having 2 kg soil, compared to the control sample by the pot experiment. The soil composition and characteristics, under investigation has shown a high pH (7.6) value, low content of organic matter (8300 mg kg-1), and deficiency of N (336 mg kg-1), P (4.2 mg kg-1), Zn (5.9 mg kg-1) and Fe (5.3 mg kg-1). bagasse ash was highly rich in micronutrients like Fe, Mn, Zn and Cu and also constitute sufficient amount of K and P. Consequently, total porosity of soil, available P, K, Fe, Mn, Zn and Cu (48, 220, 38, 110, 41, 40 mg kg-1) content in soil, improved with the introduction of bagasse ash. On the other hand, dry bulk density reduced which is a positive effect. ECe and pH of the soil was increased in little amount. Thus, with the application of 20% of bagasse ash, the yield of Sesamum indicum crop the result can be enhanced to 40-60% due to the bagasse ash application.


Keywords: Sesamum indicum, bagasse ash, soil quality, crop yield

Cite this Article

Kirti Prajapati, Gaurav Bhushan, Seema Dwivedi et al. Impact of Addition of Bagasse Ash on Production of Sesamum indicum and Soil Fertility. Omniscience: A Multi-disciplinary Journal. 2016; 6(2): 30–37p.

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