Biochemical Components of Pearl Millet Varieties In Relation to Downy Mildew Infection

Abstract

Seeds of the downy mildew resistant pearl millet variety (BJ 104) had more sugar (42.526 mg/l00 mg) and less crude protein content (16.16%) than those of the susceptible variety (HB 3) i. e. 31.866 mg/ lOO mg sugar and 20.31% protein. By downy mildew infection, reducing sugars decreased and nonreducing sugars increased in leaves of the resistant variety while a reverse trend was observed in the susceptible variety. Crude protein content increased in the leaves of both the varieties. In roots of the resistant variety reducing, nonreducing and total sugars increased due to infection while reverse trend was noticed in the susceptible variety. In the roots of both the varieties crude protein decreased.