Sustainable use of eco-enzyme as biostimulants for enhancing yield and curcumin content in turmeric

Turmeric (Curcuma longa L.) is widely cultivated for its medicinal properties and is used in the food industry. However, agricultural practices often prioritize rhizome yields over phytochemical richness. Efficacy studies have been conducted on turmeric harvest quality using organic fertilizers. However, there are no reports on the curcumin content of turmeric grown organically using ecoenzymes. This study introduces an innovative application of ecoenzymes as biostimulants in sustainable turmeric cultivation to enhance both rhizome quality and yield. A Completely Randomized Design (CRD) with three replicates was employed, involving four treatments: control, 0.5%, 1%, and 1.5% eco-enzyme concentrations. Data were analyzed using ANOVA and Duncan’s Multiple Range Test at a 5% significance level. The results showed that while eco-enzyme application had no significant effect on tiller number and dry biomass at four months, it significantly increased rhizome weight per plant (p<0.05). Phytochemical screening confirmed the presence of curcumin in all the samples, with significantly higher concentrations in the eco-enzyme-treated groups. Additional statistical tests indicated positive correlations between eco-enzyme concentration and curcumin levels. This study highlights the potential of eco-enzymes as a sustainable alternative for turmeric cultivation, producing rhizomes rich in bioactive compounds. Compared to other sustainable practices, such as organic fertilization, eco-enzymes offer the dual benefit of enhancing yield and phytochemical content, with minimal environmental impact. Future research should investigate their composition, impact on soil microflora, and long-term ecological safety. These findings contribute to a growing body of knowledge on sustainable agriculture and biostimulants.