Effect of Maturity Stages on Seed Quality in Winged Bean [Psophocarpus tetragonolobus (L.) DC.] – a Multipurpose Legume
Author:Sakthivel S, Renugadevi J, Raja K,Swarnapriya R
p-ISSN:0024-9602, e-ISSN:2582-5321, Vol:107, Issue:june(4-6)
Winged bean being a multipurpose leguminous vegetable, has been lessconcentrated in research. Considering its huge potential as a protein-rich cropwith soybean-equivalent nutrients, the present study aimed to find out thephysiological maturity stage in winged bean cv. Revathy to obtain good qualityof seeds for better planting value. The developing pods and seeds of variousmaturity stages were harvested from 5 days after anthesis (DAA) to 60 DAAat five days interval and determined the pod and seed characteristics. Theresults showed that pod length, pod weight (fresh and dry weight) increasedsteeply from 5 DAA to 30 DAA and the maximum pod length (18.4 cm),and attained pod fresh weight of 27.84 g/pod at 30 DAA. The physiologicalmaturity of seeds were attained at 50 DAA with seed moisture content of27.8% coincided with maximum dry weight of seed (32.47 g/100 seeds), seedprotein content (34.7%) and maximum physiological qualities viz., speed ofgermination (4.1), germination per cent (88%), root length (17.5 cm), shootlength (15.7 cm), dry matter production (0.894 g/10 seedlings), vigor indexI (2922) and vigor index II (72). The visual indices for physiological maturitywas turning of pod to brown color and the seed to black group of RHS colorchart (202 A) at 50 DAA.
Key words : Winged bean; quality seeds; physiological maturity; germination %; vigor index