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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(5): 2391-2396
DOI: https://doi.org/10.20546/ijcmas.2019.805.283


Varietal Identification Based on Chemical Methods in Different Varieties of Indian Mustard (Brassica juncea (L.) Czern. & Coss.)
Himanshu Rai, Ovais Hamid Peerzada, O.S. Dahiya and S.S. Jakhar
Department of Seed Science & Technology, Chaudhary Charan Singh Haryana Agriculture University, Hisar - 125004 (Haryana), India
*Corresponding author
Abstract:

The study was conducted during 2014-15 and 2015-16 at the laboratories of the Department of Seed Science & Technology, CCS HAU, Hisar, to distinguish twenty Indian mustard varieties/genotypes based on chemical tests (phenol, modified phenol, KOH, NaOH, Peroxidase and 2, 4-D Auxin). Phenol test grouped variety into three distinct groups viz., dark reddish brown (12 varieties), dark grey (6 varieties) and Dark red (2 varieties). With the help of modified phenol test these varieties were further sub grouped. KOH test grouped varieties into three distinct groups i.e., dark brown (6 varieties), brown (5 varieties) and light brown (9 varieties). These tests clearly differentiated the varieties of one group to that of another groups on the basis of seed coat colour. NaOH test was not reliable for the differentiation of these varieties because all these varieties showed dark brown colour after treating with NaOH solution. Peroxidase test categorized varieties into three groups viz., high (9 varieties), medium (8 varieties), and (3 varieties) while 2, 4-D Auxin test grouped the varieties into three categories viz., tolerant (4 varieties), susceptible (8 varieties) and highly susceptible (8 varieties).


Keywords: Indian mustard, Phenol, KOH, NaOH, Peroxiase and 2, 4-D Auxin
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How to cite this article:

Himanshu Rai, Ovais Hamid Peerzada, O.S. Dahiya and Jakhar, S.S. 2018. Varietal Identification Based on Chemical Methods in Different Varieties of Indian Mustard (Brassica juncea (L.) Czern. & Coss.).Int.J.Curr.Microbiol.App.Sci. 8(5): 2391-2396. doi: https://doi.org/10.20546/ijcmas.2019.805.283