Abstract
Pot experiments were conducted on Mung bean by spraying 500, 1000 and 1500 ppm CCC, 14 days after the emergence of seedling to record the effect of CCC on the changes in the contents of starch, protein and nitrogen in the source leaf and pods of mung bean. Results showed that: Dry weights of source leaf and pods were considerably increased by 1000 ppm CCC. CCC at 1000 ppm increased the contents of starch, protein and nitrogen in source leaf and pods. CCC at 1000 ppm enhanced the rate of depletion of dry matter in the source leaf.
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