FORTIFYING THE FUTURE: BREEDING FUSARIUM WILT-RESISTANT CHICKPEA THROUGH BIOCHEMICAL UNDERSTANDING IN WESTERN HIMALAYAN KASHMIR

Fusarium wilt, caused by Fusarium oxysporum f. sp.ciceri, poses a significant threat to chickpea production worldwide.The disease causes extensive yield losses, necessitating an in-depth understanding of resistance mechanisms to develop resistant cultivars.This study aims to investigate the biochemical basis of resistance in chickpea genotypes against Fusarium wilt to facilitate sustainable disease management and breeding strategies.A total of 117 chickpea genotypes were screened for resistance to Fusarium wilt under controlled conditions.The genotypes were categorized into resistant and susceptible groups based on their disease response.Biochemical profiles, including phenolic compounds, flavonoids, tannins, glycine betaine, proline, chlorophyll content, and DPPH antioxidant activity, were analyzed and compared between resistant and susceptible genotypes.Correlation analysis was also performed to explore relationships between biochemical traits associated with resistance.The study revealed varying degrees of resistance among chickpea genotypes, ranging from highly resistant to highly susceptible.Resistant genotypes exhibited significantly higher levels of phenolic compounds, flavonoids, tannins, and glycine betaine compared to susceptible genotypes, suggesting their roles in disease resistance.Correlation analysis revealed a strong positive correlation between chlorophyll content and DPPH antioxidant capacity in resistant genotypes, suggesting a potential synergistic role in enhancing resistance through improved antioxidant activity.These findings offer critical insights into the biochemical traits associated with Fusarium wilt resistance, contributing to the development of strategies for breeding resistant chickpea cultivars.