Table of Contents
ISRN Biotechnology
Volume 2013 (2013), Article ID 942868, 6 pages
Research Article

Temperature Effect on Morphobiochemical Characters in Some Black Gram (Vigna mungo) Genotypes

1School of Biotech Sciences, Trident Academy of Creative Technology, Odisha Bhubaneswar 751024, India
2Department of Biotechnology, AMIT, Odisha Bhubaneswar 751003, India

Received 13 June 2012; Accepted 2 July 2012

Academic Editors: B. Castiglioni and M. d. L. Polizeli

Copyright © 2013 Manasi Dash and Dhara Shree. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Lack of suitable varieties and genotypes of black gram with adaptation to local conditions is among the factors affecting its production. Efforts to genetically improve the crop mostly involve identifying important morphological descriptors followed by development of advanced breeding lines for locale-specific cultivars. The present day available black gram varieties have not been properly characterized for their thermo sensitiveness with respect to morphological and biochemical characters. Hence efforts were taken in the present research to study the effect of the temperature on these characters in seven black gram varieties over different development stages. We aimed at studying the effect of 3 temperature regimes for identifying suitable stress tolerant genotypes. High percent germination (87.2%), root length (3.68 cm), carbohydrate content (3.72 mg g−1 fresh tissue) among the genotypes was highest at 10°C–20°C temperature. High shoot length (13.39 cm), free amino acid content (3.73 mg g−1 fresh tissue), and protein content (9.54 mg g−1 fresh tissue) was found to be present when the genotypes were exposed to 20°C–30°C temperature. The black gram varieties J.L and PDU-1 performed best in all the temperature regimes over characters. Thus suitable varieties for all temperature regimes were identified using biochemical analysis.