Biochemical composition and leafhopper resistance in groundnut

Screening of 56 groundnut genotypes revealed that non of the genotype was completely resistant to leafhopper resistant. Phenols and tannins in the leaves had significant negative relationship with number of leafhoppers (r= 0.720, -0.754) and their per cent damage (r = -0.625, -0.700). Total sugars (r = 0.334, 0.338), amino acids (r = 0.625, 0.720) and reducing sugars (r = 0.078, 0.150) showed positive relationship with number of leaf hoppers and their per cent damage. Linear regression analysis revealed that higher tannins and phenols were the major chemicals contributing for resistance against leafhoppers.