To avoid wilting in groundnut, Hasmukhbhai Patel of Chorvad uses lime water. He sprays 200 g lemon juice mixed in 15 litres water on the groundnut crop. This not only stops the green leaves from turning yellow but also leads to resistance against wilt disease and insects. The solution should be sprayed once a week throughout the groundnut season. On our second visit, Hasmukhbhai told us that he stores grains with neem leaves for longer shelf life, a well-known practice. He has made the plough of his tractor adjustable and has put an extra frame over the plough. The original teeth are now replaced by new adjustable ones. Two extra teeth can also be attached. He had noticed that row spacing changes with the crop and hence, the same plough cannot be used for inter-culture operations in different crops. He grows groundnut and potatoes in his 11 acres farm. Hamukhbhai is 49 years old and is married to Jayaben. Their son, Viraj works in the WASMO watershed project after having completed his MSW. Hasmukhbhai also runs a co-operative of 57 farmers for supply of Ayurvedic medicines and medicinal plants.
Crop Family: Fabaceae
Crop Scientific Name: (Arachis hypogaea)
Crop Vernacular Name: Mungfali, Peanut
Formulation: 200 gm Lemon juice mixed in 15 L water on the ground nut crop
"Lemon juice growth regulators had significant influence on three varieties from the potatoes in vitro. It gave the best response the Zhongshu 20 variety significant surpassed from Zhongshu 3 and Atlantic varieties. As 3 ml/Llemon juice concentration gave the best response for of the studied characteristics. Therefore, recommend the addition of lemon juice for MS media to an increase in growth, and cost less productivity for MS media.[ Hassen, Al-Zubaidi. (2014). EFFECTS OF LEMON JUICE ON PLANT GROWTH FOR DIFFERENT VARIETIES OF POTATO (SOLANUM TUBEROSUML.) IN VITRO. 2.] "
"The bioactive compounds contained in lemon (Citrus limon) each have an antibacterial . Lemon (Citrus aurantifolia) juice besides being used as an antibacterial, it is also useful as an antioxidant. The main content of lemon (Citrus limon) juice is vitamin C and citric acid. The content of vitamin C and citric acid makes the degree of acidity (pH) the lemon (Citrus limon) juice become acidic. [ER Ekawati and W Darmanto 2019 IOP Conf.
Ser.: Earth Environ. Sci. 217 012023]."