Bean Vigna Unguiculata Research Articles

Field Efficacy of Insecticides Against Blue Butterfly Lampides boeticus (L.) on Yard Long Bean

Field experiment was conducted to evaluate the efficacy of some insecticides against blue butterfly Lampides boeticus (L.), on yard long bean Vigna unguiculata (L.) Walp. (cv. Githika) in the Department of Agricultural Entomology, College of Agriculture (KAU), Vellayani during kharif, 2017. The results showed that chlorantraniliprole 18.5SC @ 30 g a.i.ha-1 followed by flubendiamide 39.35SC @ 48 g a.i.ha-1 and thiacloprid 21.7SC @ 120 g a.i.ha-1 recorded least flower damage when compared to control whereas, indoxacarb 14.5SC @ 75 g a.i.ha-1 recorded lowest pod infestation which was followed by flubendiamide 39.35SC @ 48 g a.i.ha-1 and thiacloprid 21.7SC @ 120 g a.i.ha-1. Thus, foliar application of chlorantraniliprole 18.5SC @ 30 g a.i.ha-1 was found effective in terms of reduction in flower and pod damage, and increased yield.

Activation of the F1-ATPase in mitochondria of Vigna unguiculata (L.)Walp. cv. Pitiuba by K+

Mitochondria from the bean Vigna unguiculata contain an ATPase system that is strongly activated by K+ and Na+ in the presence of low concentrations of substrate. Optimum activation by physiological concentrations of K+ is achieved in the presence of 0.1 mM MgATP. At the substrate optimum of the total ATPase, which is 2.3 mM, the enzyme is only poorly activated by K+. The K+-activated component of the total F1-ATPase behaves like an individual enzyme with kinetic properties different to the total F1-ATPase. On the basis of enzyme kinetic measurements, we determined the mechanism of activation by K+ as follows:[Formula: see text]K+ is not required for the binding of the substrate MgATP to the enzyme but for the splitting of the enzyme–substrate complex into the reaction products.

EFFECT OF STORAGE ON THE AMINO ACID COMPOSITION AND BIOLOGICAL QUALITY OF IRRADIATED MACACAR BEANS Vigna unguiculata (L.) WALP

ABSTRACTThe effects of two doses of gamma radiation (100 and 1,000 krad) upon the stability over a 6‐month storage period of the amino acid composition and protein efficiency ratio (PER) of the macáçar bean Vigna unguiculata (L.) Walp were investigated. No important differences were noted when the aminograms of irradiated and nonirradiated beans, either raw or cooked were compared. Nevertheless, the losses of lysine, arginine and histidine due to cooking were greater in the irradiated beans. The PER of nonirradiated was higher than that of irradiated beans before and after the 6 months of storage, and was always lowest in the beans subjected to the higher dose of radiation. Qualitatively, an association was observed between the nutritional value (PER) and small decreases in the content of certain amino acids which resulted mainly from increased thermal lability of the irradiated bean protein.