Analysis of Biochemical Changes in Genotypes of Pea Against Erysiphe polygoni DC Causing Powdery Mildew

Pea (Pisumsativum L) is a valuable crop all over the world, is also known as "Matar".It belongs to family Leguminosae and the family Papilionaceae.It's affected by various Fungal, Bacterial and Viral diseases.Powdery mildew of peas is one of the major diseases of pea incited by Erysiph epolygoni DC.Major symptoms of powdery mildew disease are the presence of white loury patches appearing on the leaves as well as stems, tendrils, pods and in severe conditions its cover whole plant parts except the root region and inally plant becomes the older and later stage of the crop whole plant become comparatively greyish brown and the infected parts convey dull appearance.In extreme conditions, infected pods and leaves fall down from the plant.An experiment was conducted at farm of SKNCOA, Jobner during the Rabi season 2021.Plants respond to external stimuli by altering metabolic pathways, resulting in a cascade of different interrelated changes in biochemical processes.The incidence of powdery mildew in pea induces changes in phenol, peroxidase and reducing sugar.Powdery mildew resistant and susceptible pea genotypes respond differentially to these traits.Powdery mildew resistant genotypes had comparatively less concentration of reducing sugar and high concentration of phenol and peroxidase before and after infection.All the traits being signi icantly correlated with disease severity can be an important component of an effective powdery mildew screening procedure in pea.