Impact of biochemical constituents of varieties against Mustard aphid (Lipaphis erysimi Kalt.) infestation

Abstract

Selected twenty varieties/genotypes of mustard were evaluated for mustard aphid infestation on the basis of average number of aphids per 10 cm apical top twig and their biochemical estimation for parameters phenol, wax, lipid, total sugar, reducing sugar, non-reducing sugar were carried out at flowering stage. Higher phenol content was obtained in genotypes 1.9% (Varuna) and lower in 1.1% (JM-2). A highly significant and negative correlation was observed between phenol content and aphid infestation. Wax content varied from 3.1% (JMWR 908-1) to 4.4% (Shradha). The correlation coefficient between wax content and aphid infestation was negative and non-significant. Lipid content varied from 2.3% (NRCHB-506) to 3.8% (Varuna, Vasundhra). The correlation coefficient between lipid content and mustard aphid infestation was negative and non-significant. Amount of total sugar content varied from 39.7 mg/g (Varuna) to 43.8mg/g (JM-2). The correlation coefficient between total sugar content and aphid infestation was positive and significant. Amount of reducing sugar content varied from 22.5mg/g (Pusa Jaikishan) to 29.9mg/g (JM-3). The correlation coefficient between reducing sugar content and aphid infestation was positive and significant. Amount of non-reducing sugar content varied from 13.1mg/g (NRCHB-506) to 20.1 mg/g (Pusa Jaikishan). The correlation coefficient between reducing sugar content and aphid infestation was negative and significant.