Legume Research

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Legume Research, volume 36 issue 6 (december 2013) : 582-588

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

B.V. Pavithravani*, Rame Gowda, K. Bhanuprakash, S. Ramesh, Mohan A. Rao, S. Subramanya, C. Gireesh
1Indian Institute of Horticultural Research, University of Agricultural Sciences, GKVK, Bengaluru-560 065, India

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Cite article:- Pavithravani* B.V., Gowda Rame, Bhanuprakash K., Ramesh S., Rao A. Mohan, Subramanya S., Gireesh C. (2024). BIOCHEMICAL COMPONENTS: AN INDEX OF BRUCHID RESISTANCE IN RICE BEAN [VIGNA UMBELLATA (THUNB.) OHWI AND OHASHI]. Legume Research. 36(6): 582-588. doi: .

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.

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