Limits...
Temperature Effect on Morphobiochemical Characters in Some Black Gram (Vigna mungo) Genotypes.

Dash M, Shree D - ISRN Biotechnol (2012)

Bottom Line: Hence efforts were taken in the present research to study the effect of the temperature on these characters in seven black gram varieties over different development stages.The black gram varieties J.L and PDU-1 performed best in all the temperature regimes over characters.Thus suitable varieties for all temperature regimes were identified using biochemical analysis.

View Article: PubMed Central - PubMed

Affiliation: School of Biotech Sciences, Trident Academy of Creative Technology, Odisha Bhubaneswar 751024, India.

ABSTRACT
Lack of suitable varieties and genotypes of black gram with adaptation to local conditions is among the factors affecting its production. Efforts to genetically improve the crop mostly involve identifying important morphological descriptors followed by development of advanced breeding lines for locale-specific cultivars. The present day available black gram varieties have not been properly characterized for their thermo sensitiveness with respect to morphological and biochemical characters. Hence efforts were taken in the present research to study the effect of the temperature on these characters in seven black gram varieties over different development stages. We aimed at studying the effect of 3 temperature regimes for identifying suitable stress tolerant genotypes. High percent germination (87.2%), root length (3.68 cm), carbohydrate content (3.72 mg g(-1) fresh tissue) among the genotypes was highest at 10°C-20°C temperature. High shoot length (13.39 cm), free amino acid content (3.73 mg g(-1) fresh tissue), and protein content (9.54 mg g(-1) fresh tissue) was found to be present when the genotypes were exposed to 20°C-30°C temperature. The black gram varieties J.L and PDU-1 performed best in all the temperature regimes over characters. Thus suitable varieties for all temperature regimes were identified using biochemical analysis.

No MeSH data available.


Related in: MedlinePlus

Effect of temperature on carbohydrate content of black gram genotypes. All the experiments were repeated three times. Each replication consisted of average of 15 seeds per genotype per character per temperature regime, and observations were recorded. Data were recorded on 3rd day and 10th day of germination of seedlings. Analysis of variance (ANOVA) for each character among the genotypes was carried out as per the Student's t-test.
© Copyright Policy - open-access
Related In: Results  -  Collection


getmorefigures.php?uid=PMC4403612&req=5

fig6: Effect of temperature on carbohydrate content of black gram genotypes. All the experiments were repeated three times. Each replication consisted of average of 15 seeds per genotype per character per temperature regime, and observations were recorded. Data were recorded on 3rd day and 10th day of germination of seedlings. Analysis of variance (ANOVA) for each character among the genotypes was carried out as per the Student's t-test.

Mentions: The genotypes recorded high germination % on 3rd day (87.2%) and only 67.74% on 10th day. The mean shoot length (11.48 cm) and root length of the genotypes were higher (3.68 cm) on 10th day. The black gram genotype P.D.U.1 showed the highest fresh weight of 0.90 gm on 3rd day and T-9 the highest (1.23 gm) on 10th day (Figure 2). The genotypes exhibited higher mean fresh weight (0.98 gm) on 10th day. The mean dry weight of the varieties of black gram (Figure 3) was high on 10th day of germination (0.05 gm). O.B.G-17 recorded the highest carbohydrate content (4 mg g−1 fresh tissue) on 3rd day while on 10th day the black gram variety T9 recorded the highest amount of carbohydrate, that is, 3 mg g−1 fresh tissue (Figure 6). The mean amino acid content of the black gram genotypes (Figure 7) recorded highest on 3rd day (0.51 mg g−1 fresh tissue). The mean protein content (Figure 8) of the black gram genotypes recorded highest on 3rd day (6.28 mg g−1 fresh tissue).


Temperature Effect on Morphobiochemical Characters in Some Black Gram (Vigna mungo) Genotypes.

Dash M, Shree D - ISRN Biotechnol (2012)

Effect of temperature on carbohydrate content of black gram genotypes. All the experiments were repeated three times. Each replication consisted of average of 15 seeds per genotype per character per temperature regime, and observations were recorded. Data were recorded on 3rd day and 10th day of germination of seedlings. Analysis of variance (ANOVA) for each character among the genotypes was carried out as per the Student's t-test.
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC4403612&req=5

fig6: Effect of temperature on carbohydrate content of black gram genotypes. All the experiments were repeated three times. Each replication consisted of average of 15 seeds per genotype per character per temperature regime, and observations were recorded. Data were recorded on 3rd day and 10th day of germination of seedlings. Analysis of variance (ANOVA) for each character among the genotypes was carried out as per the Student's t-test.
Mentions: The genotypes recorded high germination % on 3rd day (87.2%) and only 67.74% on 10th day. The mean shoot length (11.48 cm) and root length of the genotypes were higher (3.68 cm) on 10th day. The black gram genotype P.D.U.1 showed the highest fresh weight of 0.90 gm on 3rd day and T-9 the highest (1.23 gm) on 10th day (Figure 2). The genotypes exhibited higher mean fresh weight (0.98 gm) on 10th day. The mean dry weight of the varieties of black gram (Figure 3) was high on 10th day of germination (0.05 gm). O.B.G-17 recorded the highest carbohydrate content (4 mg g−1 fresh tissue) on 3rd day while on 10th day the black gram variety T9 recorded the highest amount of carbohydrate, that is, 3 mg g−1 fresh tissue (Figure 6). The mean amino acid content of the black gram genotypes (Figure 7) recorded highest on 3rd day (0.51 mg g−1 fresh tissue). The mean protein content (Figure 8) of the black gram genotypes recorded highest on 3rd day (6.28 mg g−1 fresh tissue).

Bottom Line: Hence efforts were taken in the present research to study the effect of the temperature on these characters in seven black gram varieties over different development stages.The black gram varieties J.L and PDU-1 performed best in all the temperature regimes over characters.Thus suitable varieties for all temperature regimes were identified using biochemical analysis.

View Article: PubMed Central - PubMed

Affiliation: School of Biotech Sciences, Trident Academy of Creative Technology, Odisha Bhubaneswar 751024, India.

ABSTRACT
Lack of suitable varieties and genotypes of black gram with adaptation to local conditions is among the factors affecting its production. Efforts to genetically improve the crop mostly involve identifying important morphological descriptors followed by development of advanced breeding lines for locale-specific cultivars. The present day available black gram varieties have not been properly characterized for their thermo sensitiveness with respect to morphological and biochemical characters. Hence efforts were taken in the present research to study the effect of the temperature on these characters in seven black gram varieties over different development stages. We aimed at studying the effect of 3 temperature regimes for identifying suitable stress tolerant genotypes. High percent germination (87.2%), root length (3.68 cm), carbohydrate content (3.72 mg g(-1) fresh tissue) among the genotypes was highest at 10°C-20°C temperature. High shoot length (13.39 cm), free amino acid content (3.73 mg g(-1) fresh tissue), and protein content (9.54 mg g(-1) fresh tissue) was found to be present when the genotypes were exposed to 20°C-30°C temperature. The black gram varieties J.L and PDU-1 performed best in all the temperature regimes over characters. Thus suitable varieties for all temperature regimes were identified using biochemical analysis.

No MeSH data available.


Related in: MedlinePlus