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Legume Research, volume 24 issue 4 (december 2001) :

INFLUENCE OF PHENOLIC COMPOUNDS ON YIELD AND PROTEIN QUALITY OF GREEN GRAM (VIGNA RADIATA L. WILCZEK)

Singh A.B.*

Affiliations

¹Department of Chemistry and Biochemistry, College of Basic Sciences, HPKV, Palampur - 176 062, India

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Cite article:- A.B.* Singh (2025). INFLUENCE OF PHENOLIC COMPOUNDS ON YIELD AND PROTEIN QUALITY OF GREEN GRAM (VIGNA RADIATA L. WILCZEK). Legume Research. 24(4): . doi: .

ABSTRACT

The study showed significant variation in the yield attributing characters such as no. of branches (Primary and secondary)/plant, height of plant, no. of seeds/pod, 1000-seed weight and yield was recorded which varied from 2.8 to 4.8, 6.8 to 9.8/plant, 42.8 to 48.0 em/plant, 8.2 to 11.6 seeds/pod, 38.1 to 42.9 g and 13.8 to 18.3 q/ha, respectively on application of phenolic compounds. Besides, wide variability observed in the soluble protein, insoluble protein, total protein, methionine and cystine amino-adds, content ranging from 7.5 to 10.4, 15.2 to 16.8, 23.4 to 26.1 per cent 1.12 to 1.76 and 0.96 to 1.76 g/16 g N, accordingly. Amongst phenolic compounds particularly β-naphthol (10 ppm) followed by Salicylic add and β-naphthol (5 ppm) were identified optimum doses applicable for higher yield and better quality.

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INFLUENCE OF PHENOLIC COMPOUNDS ON YIELD AND PROTEIN QUALITY OF GREEN GRAM (VIGNA RADIATA L. WILCZEK)

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