Hardseededness of Local Mungbean (Vigna radiata) Varieties

Samanthi K Wasala,Is Narasinghe,Wdsl Fernando

doi:10.4038/tare.v14i1.4833

Samanthi K Wasala, Is Narasinghe + Show 1 more

Open Access

https://doi.org/10.4038/tare.v14i1.4833

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Abstract

Presence of hard seeds is an inferior character of some mungbean varieties. Hence efforts are made to identify factors affecting hard seed formation and to develop varieties with low percentage of hard seeds. This study aimed to determine the influence of seed size on seed hardness using three recommended local mungbean varieties, MI-5, Harsha and Ari. Seeds were categorized into three size groups; large, medium and small based on seed length and seed weight. MI-5 and Ari consisted with large and medium seeds while Harsha consisted of medium and small seeds. No significant differences of hardseededness were observed between different seed sizes within same variety. Seed hardness of medium seed category of three varieties found to be significantly different to each other. This experiment revealed that there is no significant effect of seed size on hardseededness and the high percentage of hard seeds is associated with variety Harsha is due to inherent character rather than seed size. DOI: http://dx.doi.org/10.4038/tare.v14i1.4833 Tropical Agricultural Research & Extension 14(1): 2011 5-6

Highlights

Mungbean is one of the important pulse crops cultivated and consumed in Sri Lanka
Percentages hard seeds were calculated from the total seeds in two hour interval and after 12h
* means with same letters are not significantly different at 5% probability level based on Duncan Multiple Range Test (DMRT) test

Summary

Introduction

Mungbean is one of the important pulse crops cultivated and consumed in Sri Lanka. Seed quality is one of the important criteria which affect the consumer acceptability of mungbean. Varieties with few hard seeds, large, green seeds with lustre are highly preferred by the consumers. Presence of hard seeds is a major problem especially when it consumed as boiled seeds. Hard seeds are impervious to water and remain hard even after cooking (Argel & Parton 1999). Lawn et al (1987) observed that seed hardness is high immediately after harvesting and declines with storage to some extent. Seed hardness to be controlled by more than one factor. Rodriguez et al (1990) identified that the occurrence of hard seeds is a physiologically and genetically controlled trait

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