Protein content of mungbean [Vigna radiata (L.) Wilczek] genotypes as influenced by salinity stress
DOI:
https://doi.org/10.59797/jfl.v32i4.635Keywords:
pH Levels, Protein content, Salinity StressAbstract
Eleven genotypes of mungbean [Vigna radiata (L.) Wilczek] including three farmers' preferred varieties of diverse genetic origin were tested at 4 pH levels (8.0, 8.5, 9.0 and 9.5) in a randomized block design (RBD) with 4 replications at Soil Salinity Farm, Dileep Nagar, Kanpur during kharif, 2018 and summer 2019 for Protein content. With the increase in salinity level there was a marginal reduction in protein content in almost all the genotypes during both the seasons. This reduction was 0.08 to 1.95 per cent during kharif season and 0.12 to 1.99 per cent during summer season depending upon intensity of salt stress. Among the check varieties, KM 2241, maintained its protein content in both the seasons. The test genotype 'Jalgaon' can be utilized as source of resistant genes in developing mungbean genotypes possessing high protein suitable for salinity stress.
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