G. Govardhan*, R. Narasimhulu, M. Paramesh and S.Ravi
Department of Genetics and Plant Breeding,
S.V. Agricultural College, Tirupati 517502, Andhrapradesh
Received-30.03.2015, Revised-08.04.2015
Abstracts: Mungbean (Vigna radiata (L.) Wilczek) (2n=2x=22), is a leading pulse of Asia after chickpea and pigeonpea. It is also called as mung, green gram, moong, mungo, mungbean, chicksaw pea and Oregon pea. It belongs to fabaceae family. It is a short duration legume having wider adaptability, low input requirement and has ability to fix the atmospheric nitrogen (50-109 Kg ha-1) in symbiotic association with rhizobium bacteria, which not only enables it to meet its own nitrogen requirement but also benefits the succeeding crops. It is consumed in the form of several food products such as bean sprouts, dhal, soup etc. Being rich in nutritional profile, mungbean is an inseperable ingredient in the diets of vast majority of population in Indian sub continent.
Keywords: Mungbean, Green gram, Production, Yield
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