Agriculture Reference
In-Depth Information
Table 11.1
Nutritional composition (per 100 g of edible parts) of the major pulses.
Crop
Energy (kcal)
Protein (g)
Carbohydrate (g)
Fat (g)
Fibre (g)
Ash (g)
Ca (mg)
P (mg)
Fe (mg)
Lentil (
Lens culinaris
)
383
26.9
67.8
0.8
4.3
3.2
71
331
7.7
Grasspea (
Lathyrus sativus
)
379
29.9
65.2
1.2
8.0
3.6
-
447
10.9
Chickpea (
Cicer arietinum
)
360
17.1
60.9
5.3
3.9
-
202
312
4.6
Mung bean (
Vigna radiata
)
334
24.0
56.7
1.3
4.1
3.9
124
326
4.4
Black gram (
Vigna mungo
)
385
23.5
59.6
1.8
4.9
3.8
123
390
9.4
Field pea (
Pisum sativum
)
315
25.6
56.5
1.1
4.5
4.1
75
331
6.6
Cowpea (
Vigna unguiculata
)
323
24.1
54.5
1.0
3.8
-
77
414
8.6
Field bean (
Phaseolus vulgaris
)
346
22.9
60.6
1.7
4.8
6.2
260
425
12.4
Pigeon pea (
Cajanus cajan
)
383
21.9
72.7
1.5
8.1
4.2
179
316
16.6
Soybean (
Glycine max
)
446
36.5
30.2
19.9
9.3
-
377
704
15.7
Source: Khedar
et al.
(2008).
management practices (Sultana
et al.,
2014). Legumes
show various kinds of response under environmental
adversities, which result in substantial yield reductions
(Table 11.3).
Table 11.2
Amount of nitrogen ixation in soil by different
pulse crops.
Pulse crops
Nitrogen fixed in soil (kg/ha/year)
Lentil (
Lens culinaris
)
60-147
11.3.1 Salinity
Salt stress is one of the most devastating abiotic stresses;
it can severely affect agricultural productivity in various
ways because it can cause both osmotic stress and ionic
toxicity (Hasanuzzaman
et al.,
2009, 2013a,b). Most cul-
tivated legumes are sensitive to salt stress at all growth
stages (Sultana
et al.,
2014). Compared to cereals, the
yield of legumes is affected more at the same level of
salinity and hence legumes are considered to be more
salt sensitive than cereals (Katerji
et al.,
2011). This is
mainly due to their indeterminate growth cycle, which
makes the reproductive stage longer than that of cereals
(Katerji
et al.,
, 2005a,b). Apart from the reduction in
growth and yield, symbiotic N fixation in leguminous
crops is also negatively affected by salinity. In many
reports salinity was found to be responsible for reducing
the survival rate and replication of the rhizobia and
subsequent nodulation (Katerji
et al.,
2011).
Sidari
et al.
(2007) conducted an experiment with four
lentil (
Lens culinaris
) genotypes, which were treated with
different levels of salt (50, 100, 150 and 200 mM NaCl),
and observed that germination percentage, growth
parameters and the relative water content (RWC)
decreased with the increase in NaCl concentration.
Decreases in plant growth due to elevated levels of salt
have been reported in many legume crops, including
V.
aconitifolia
(Mathur
et al.,
2006),
V. unguiculata
(Taffouo
et al.,
2009) and
V. mungo
(Kapoor & Srivastava, 2010).
Grasspea (
Lathyrus sativus
)
61
Chickpea (
Cicer arietinum
)
41-134
Mung bean (
Vigna radiata
)
30-74
Black gram (
Vigna mungo
)
30-74
Field pea (
Pisum sativum
)
30-125
Cowpea (
Vigna unguiculata
)
198
Field bean (
Phaseolus
vulgaris
)
30
Pigeon pea (
Cajanus cajan
)
31-97
Source: Khedar
et al.
(2008).
11.3 Legume responses
to environmental stresses
Abiotic stresses are the greatest constraint for crop
production worldwide and account for significant yield
reductions. Crop plants, being sessile organisms, encoun-
ter unavoidable abiotic stresses during their life cycles,
including salinity, drought, extreme temperatures, metal
toxicity, flooding, UV-B radiation, O
3
and so on, which
all pose a serious challenge to plant growth, metabolism
and productivity (Hasanuzzaman
et al.,
2012a,
2013a,b,c,d, 2014a; Hasanuzzaman & Fujita, 2012a,
2013). Although some legumes are moderately tolerant
to certain stresses like drought and HT, most are sensitive
to various abiotic stresses. However, the responses of
legumes vary greatly depending on the plant species,
genotype, stress intensity and duration as well as
Search WWH ::
Custom Search