Bhavana Gaur1 and Varada Gaur2
1- Department of Botany, R.G. (P.G.) College, Meerut–250 001, (U.P.) India
Corresponding author: Bhavana Gaur, Associate Professor & Head
E mail: gaurbhavana@yahoo.com
2- 44/II, Kalyan Nagar, Garh Road, Meerut-250 002 (U.P.) India.
Abstract: Ageing phenomenon in Primary leaves of Vigna mungo (L.) Hepper has been point of study in present investigation. For proper growth of a plant, freshness is the primary condition. This is possible if senescence is checked in some way. In present experimentation, biochemical impact of coffee extract on senescence has been studied. Aqueous coffee extract at various concentrations viz. W/V – 1:200, 1:250, 1:500 and 1:1000 was taken to see its effect on senescence and compared with control. The experiments were performed both in light (diffused day light) and in dark in laboratory conditions. The biochemical impact of coffee extract on senescence in primary leaves of Vigna mungo (L.) Hepper showed that in light coffee extract caused senescence and was more so at concentrations W/V – 1:200 and 1:250 but more senescence was observed in excised leaves.
Keywords: Ageing phenomenon, senescence, biochemical impact, coffee extract, primary leaves, intact leaves, excised leaves.
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