Indian Journal of Agricultural Biochemistry

SCOPUS
  • Year: 2014
  • Volume: 27
  • Issue: 1

Effect of Soaking Seeds in Brassinolide on Biochemical and Physiological Parameters of some Groundnut (Arachis hypogaea L.) Cultivars under PEG induced Water Stress

  • Author:
  • Disha D Savaliya, M K Mandavia1,, Chetnaben Mandavia1, Rinkal K Domadiya
  • Total Page Count: 5
  • DOI:
  • Page Number: 30 to 34

Department of Biochemistry, Junagadh Agricultural University, Junagadh -362 001, Gujarat, India

1Department of Genetics and Plant Breeding, Junagadh Agricultural University, Junagadh -362 001, Gujarat, India

Abstract

The experiment was carried out in laboratory with six-groundnut genotypes viz., GG-2, GG-4, GG-6, TG-26, TG-37A and TPG-41 and different PEG induced water deficit stress with BS soaked and without BS soaked seed treatments. Brassinolide soaked seed treatment had higher RWC as compared to untreated seed with their respective treatments. With the increase in the PEG stress, membrane injury (MI) was increased in all the genotypes. Brassinolide soaked seed treatments resulted low MI, in general which was beneficial to groundnut crop. The greater effect of BS on improvement of MI occurred when -5 bar and -15 bar PEG stress in GG-2. In general, membrane stability index (MSI) increased in stressed plants. However, brassinolide increased MSI in all the genotypes. The chlorophyll stability index (CSI) was highest in GG-2. The BS soaked seed treatments, in general, increased the CSI in -5 bar and -15 bar stress treatments as compared to that without BS treated seed. Accumulation of FAA significantly reduced with BS treatments as compared to without BS treatments among the genotypes. Irrespective of genotypes and treatments, BS soaked seed treatment reduced the accumulation of FAA. BS showed to be effective up to level of -9 and -15 bar stress on certain parameters.

Keywords

Ascorbic acid, brassinolide (BS), chlorophyll content, free amino acid, groundnut, membrane injury, proline, relative water content, total soluble sugar