Effects of Seed Borne Fungi on Physico-Chemical Properties of Seeds of Pigeon pea

Abstract: Biochemical changes in the composition of pulses seeds, brought about by the seed moulds are found to be necessary to decide the degree of biodeterioration. The associate fungi are responsible for seed deterioration. Similarly they are known to inhibit seed germination. These fungi have been found to cause quantitative and qualitative changes in chemical composition of the seeds. This is called biodeterioration of seeds. These fungi degrade the chemicals present in the seed, which are rich in protein, carbohydrate and fats by producing enzymes and toxins. Therefore, seeds Pigeon pea Cv. BSMR-853 , Green gram Cv. BPMR-145 and Black gram Cv. TAU-1, were surface sterilized with 0.1 % mercuric chloride solution and were washed twice with sterile distilled water and soaked in sterile water for four hours. Water soaked seeds were distributed in presterilised conical flasks (25 gm / flask). The flasks were incubated separately with 2 mL spore suspension of the seed borne fungus and incubated at room temperature for ten days. The seeds were then washed under running tap water to remove mycelial growth from their surfaces. Subsequently the seeds were dried at 60 0C for 48 hours and used for further biochemical studies. For control, seeds were incubated in a similar manner but without inoculating the spore suspension of fungi.