Indian Phytopath. 51 (3) : 258-260 (1998) Changes in the biochemical constituents of cowpea due to seed- borne fungi

ABSTRACT: The effect of seed-borne fungi of cowpea, viz; Macrophomina phaseolina, Fusarium oxysporum f.sp. tracheiphilum, Aspergillus flavus and Aspergillus niger on the biochemical constituents like total sugar, reducing sugar, non-reducing sugar and protein was studied. Fusarium oxysporum f.sp. trachelphilum caused maximum reduction in sugars compared to other fungi. While, Macrophomina phaseolina infection reduced protein content drastically with respect to control. The reduction in protein content due to F.oxysporum f.sp.tracheiphilum, Ainiger and A. flavus infection was also significant. A negative correlation was observed between storage period and sugars and protein content. Key words: Cowpea, seed borne fungi, biochemical constituents Cowpea [Vigna unguiculata (L.) Walp] is an im-portant pulse crop besides serving as vegetable, fodder and cover crop. It is grown throughout the tropics and sub-tropics. The essential amino acids, namely, threo-nine, valine, lysine and methionine are present at the maximum level in cowpea. In world agriculture, cow-pea occupy more than five million hectares annually under cultivation (Ferry, 1981). One of the majo