Biochemical basis of resistance against Fusarium oxysporum f.sp.ciceri

Chickpea is attacked by a large number of fungal, bacterial and viral diseases, of which wilt caused by Fusarium oxysporum f.sp.ciceri. There was trend of increase in total phenol, peroxidase, polyphenol oxidase and lignin in all cultivar than susceptible cultivars. All of them were more in infected roots than healthy roots, except lignin. Lignin was more in healthy roots than infected roots. Protein was more in susceptible cultivar. In JAKI-9218 which was resistant variety total phenol content 0.72 mg/g fresh weight, peroxidase 38.11 units/min/g fresh weight, polyphenol oxidase 1.18 units/min/g fresh weight and lignin 83 percent observed in infected plant root at 90 days stage. Total phenol and peroxidase are genetically governed character which can be used to impart resistance through breeding in an agronomically important cultivars.