ISSN 2736-1756
Advanced Journal of Microbiology Research ISSN 2241-9837 Vol. 14 (11), pp. 001-010, November, 2020. © International Scholars Journals
Full Length Research Paper
Biochemical changes in chickpea caused by Fusarium oxysporium f. sp ciceri
RATHOD P. J.* and Vakharia D. N.
Department of Biochemistry, College of Agriculture, Junagadh Agricultural University, Junagadh-362001, India.
Accepted 11 October, 2020
Abstract
Study was conducted to see the changes in ascorbic acid, free amino acids, proline and total phenol content at different stages of infection of wilt disease in chickpea (Cicer arietinum L) roots tissues. The results indicated that total phenol content was significantly higher in root of all the cultivars obtained from sick plot. The level of phenol declined from pre infection (S1) to post infection stage (S2) and further it increased in all the cultivars among six cultivars tested, JG-62 and GG-1 had lower concentration of total phenol than others. Free amino acid content remarkably decreased with rise in the intensity of wilt disease. Susceptible cultivars had greater reductions in free amino acid content as compared to tolerant cultivars (GG-1 and GG-2) that is (50-52%). Root tissues of different cultivars grown in sick plot possess significantly more amount of free amino acids than the tissues obtained from normal plots at different stages of growth. Ascorbic acids content was significantly higher in chickpea root tissues obtained from normal plot. Susceptible cultivars GG-4 and JG-62 had higher content of ascorbic acid either it was grown in sick soil or normal soil as compared with other cultivars. With the progress of disease from pre infection (S1) to post infection stage (S2), a greater reduction was recorded in root tissues received from sick plot (47%) as compared to normal plot (38%). Interaction effect of TxS showed that the percentage reduction in ascorbic acid content was same from pre infection stage to post infection stage (36%) in root tissues from both sick and normal plot.
Key words: Chickpea, wilt, proline, phenol, free amino acid, ascorbic acid.