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

Area of Science:

• Agricultural Science
• Plant Physiology
• Genetics

Background:

• Black gram production is limited by a lack of locally adapted varieties.
• Existing varieties lack comprehensive characterization for thermosensitivity in morphological and biochemical traits.
• Genetic improvement strategies focus on identifying descriptors and developing advanced breeding lines.

Purpose of the Study:

• To investigate the effect of different temperature regimes on the morphological and biochemical characteristics of seven black gram varieties.
• To identify stress-tolerant black gram genotypes suitable for various environmental conditions.
• To provide data for the development of locale-specific black gram cultivars.

Main Methods:

• Seven black gram varieties were evaluated under three distinct temperature regimes.
• Morphological traits such as germination percentage, root length, and shoot length were measured.
• Biochemical analyses were conducted to determine carbohydrate, free amino acid, and protein content.
• Genotype performance was assessed across different developmental stages and temperature conditions.

Main Results:

• Optimal germination (87.2%), root length (3.68 cm), and carbohydrate content (3.72 mg g⁻¹ fresh tissue) were observed at 10°C-20°C.
• Maximal 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) occurred at 20°C-30°C.
• Black gram varieties J.L and PDU-1 demonstrated superior performance across all tested temperature regimes.

Conclusions:

• Temperature significantly influences the morphological and biochemical traits of black gram varieties.
• J.L and PDU-1 are identified as promising genotypes for cultivation across a range of temperatures.
• Biochemical analysis is a valuable tool for identifying thermosensitive, stress-tolerant black gram varieties for enhanced crop production.