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Legume Research

BIOCHEMICAL COMPONENTS: AN INDEX OF BRUCHID RESISTANCE IN RICE BEAN [VIGNA UMBELLATA (THUNB.) OHWI AND OHASHI]

Article Id: LR-3096 | Page : 582-588
Citation :- BIOCHEMICAL COMPONENTS: AN INDEX OF BRUCHID RESISTANCE IN RICE BEAN [VIGNA UMBELLATA (THUNB.) OHWI AND OHASHI].Legume Research.2013.(36):582-588
B.V. Pavithravani*, Rame Gowda, K. Bhanuprakash, S. Ramesh, Mohan A. Rao, S. Subramanya and C. Gireesh pavisst@gmail.com
Address : Indian Institute of Horticultural Research, University of Agricultural Sciences, GKVK, Bengaluru-560 065, India

Abstract

Rice bean seeds are frequently damaged by bruchids during storage. The damaged seeds are unfit for propagation, direct human consumption and processing. Understanding of factor (s) contributing to bruchid resistance is useful for development of rice bean cultivars with genetic resistance to bruchid damage. The role of secondary metabolites such as á-amylase inhibitor, peroxidase, polyphenoloxidase, tannic acid and pyrogallol contents in conferring rice bean seed resistance to bruchid infestation was investigated. The results suggested significant role of á-amylase inhibitory activity in imparting bruchid resistance. The results of the study are discussed in relation to breeding rice bean for bruchid resistance.

Keywords

a-Amylase inhibitor Bruchid resistance Callosobruchus maculatus Peroxidase Rice bean Vigna umbellata.

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