• Journal of Biosystems Engineering
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• v.40 no.2
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• pp.102-109
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• 2015

Purpose: Slow manual harvesting of rain-fed chickpeas cultivated in fallow fields in developing countries have encouraged the design of a mechanical harvester. Methods: A tractor-pulled harvester was built, in which a modified stripper header detached pods from an anchored plant and a chain conveyor transferred material. The stripper harvester was redesigned to use: 1) the maneuverability of tractor-mounted frames, 2) the adaptability of floating headers, and 3) the flexibility of pneumatic conveyors. Results: A mobile vacuum conveyor, which was an innovator open system, was designed for the dilute phase transferring mode for both grain and material other than grain. A centrifugal fan transferred harvested material to a cyclone separator that settled harvested material in a grain tank 1 m high. The machine at the spot work rate of $0.42ha{\cdot}h^{-1}$ harvested chickpea pods equal to the output of 16.6 farm laborers. Conclusion: The low cost and reasonable projected purchase price are the advantages of the concept. Additionally, the shattering loss reduction confirms the feasibility of the prototype chickpea harvester for commercialization.

• Journal of Plant Biotechnology
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• v.49 no.1
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• pp.61-73
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• 2022

In this study, we developed a reliable and efficient Agrobacterium-mediated genetic transformation system by applying sonication and vacuum infiltration to six chickpea cultivars (ICCV2, ICCV10, ICCV92944, ICCV37, JAKI9218, and JG11) using embryo axis explants. Wounded explants were precultured for 3 days in shoot induction medium (SIM) before sonication and vacuum infiltration with an Agrobacterium suspension and co-cultivated for 3 days in co-cultivation medium containing 100 µM/l of acetosyringone and 200 mg/l of L-cysteine. Responsive explants with putatively transformed shoots were selected using a gradual increase in kanamycin from 25 mg/l to 100 mg/l in selection medium to eliminate escapes. Results showed optimal transformation efficiency at a bacterial density of 1.0, an optical density at 600 nm wavelength (OD₆₀₀), and an infection duration of 30 min. The presence and stable integration of the β-glucuronidase (gusA) gene into the chickpea genome were confirmed using GUS histochemical assay and polymerase chain reaction. A high transformation efficiency was achieved among the different factors tested using embryo axis explants of cv. JAKI 9218. Of the six chickpea cultivars tested, JAKI9218 showed the highest transformation efficiency of 8.6%, followed by JG11 (7.2%), ICCV92944 (6.8%), ICCV37 (5.4%), ICCV2 (4.8%), and ICCV10 (4.6%). These findings showed that the Agrobacterium-mediated genetic transformation system will help transfer novel candidate genes into chickpea.

• Proceedings of the Korean Society of Crop Science Conference
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• 1986.06a
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• pp.76-77
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• 1986

• Mycobiology
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• v.33 no.1
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• pp.35-40
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• 2005

Selected isolates of Pseudomonas fluorescens (Pf4-92 and PfRsC5) and P. aeruginosa (PaRsG18 and PaRsG27) were examined for growth promotion and induced systemic resistance against Fusarium wilt of chickpea. Significant increase in plant height was observed in Pseudomonas treated plants. However, plant growth was inhibited when isolates of Pseudomonas were used in combination with Fusarium oxysporum f. sp. ciceri (FocRs1). It was also observed that the Pseudomonas spp. was colonized in root of chickpea and significantly suppressed the disease in greenhouse condition. Rock wool bioassay technique was used to study the effect of iron availability on the induction of systemic resistance to Fusarium wilt of chickpea mediated by the Pseudomonas spp. All the isolates of Pseudomonas spp. showed greater disease control in the induced systemic resistance (ISR) bioassay when iron availability in the nutrient solution was low. High performance liquid chromatography (HPLC) analysis indicated that an the bacterial isolates produced more salicylic acid (SA) at low iron ($10\;{\mu}M$ EDDHA) than high iron availability ($10\;{\mu}Fe^{3+}$ EDDHA). Except PaRsG27, all the three isolates produced more pseudobactin at low iron than high iron availability.

• The Plant Pathology Journal
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• v.22 no.4
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• pp.339-347
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• 2006

Riboflavin caused induction of systemic resistance in chickpea against Fusarium wilt and charcoal rot diseases. The dose effect of 0.01 to 20 mM riboflavin showed that 1.0 mM concentration was sufficient for maximum induction of resistance; higher concentration did not increase the effect. At this concentration, riboflavin neither caused cell death of the host plant nor directly affected the pathogen's growth. In time course observation, it was observed that riboflavin treated chickpea plants were inducing resistance 2 days after treatment and reached its maximum level from 5 to 7 days and then decreased. Riboflavin had no effect on salicylic acid(SA) levels in chickpea, however, riboflavin induced plants found accumulation of phenols and a greater activities of phenylalanine ammonia lyase(PAL) and pathogenesis related(PR) protein, peroxidase was observed in induced plant than the control. Riboflavin pre-treated plants challenged with the pathogens exhibited maximum activity of the peroxidases 4 days after treatment. Molecular weight of the purified peroxidase was 42 kDa. From these studies we demonstrated that riboflavin induced resistance is PR-protein mediated but is independent of salicylic acid.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.323-337
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• 2020

This study was conducted to investigate whether adding different levels of raw or differently processed chickpea into different diets of laying quails affected live weight, feed intake, feed efficiency, egg weight and internal and external egg quality. Chickpea was used as raw, autoclaved or microwave-processed, and it was involved in the diets on two different levels (20% and 40%). The sample was divided into 7 groups including the control, 20% and 40% raw, 20% and 40% autoclaved, and 20% and 40% microwave-processed groups. 336 ten-week-old female laying quails were used in the study, and the experiment continued for 19 weeks. In the study, the differences among the groups were insignificant in terms of live weight, feed intake, feed efficiency, egg weight and egg quality characteristics such as shell thickness, shell weight, yolk weight, yolk color and albumin index. The differences were significant in terms of the shape index, Haugh unit (p<0.05) and yolk index (p<0.01). Consequently, it was observed that different thermal processes on chickpeas did not usually have a significant effect on the yield performance of the quails, and the results that were obtained were similar to the other groups. However, it was determined that some egg quality characteristics were affected by the autoclaving and microwaving processes. Between the thermal processes, it may be stated that autoclaving provided better results.

• The Plant Pathology Journal
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• v.23 no.1
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• pp.3-6
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• 2007

Chickpea wilt caused by Fusarium oxysporum f. sp. ciceris(FOC) is the most destructive disease in India. It is seed-borne as well as soil-borne pathogen. The role of seed-borne FOC in introducing and establishing wilt in FOC free soils is unknown. Using seeds of FOC infected chickpea cultivar K 850, we provided an evidence of establishing wilt disease in the FOC free soils within three crop cycles or seasons. In the first cycle, typical wilt symptoms were observed in 24 pots in 41 days after sowing. These 24 pots were used for second and third cycles without changing the soil. These 24 pots were sown with seeds collected from healthy plants of a susceptible cultivar JG 62, one seed per pot and development of wilt symptom was recorded. Wilt symptoms appeared in all the pots 26 days after sowing in second cycle and in 16 days after sowing in third cycle. On selective medium, all of the wilted plants yielded FOC in all the three cycles indicating that the mortality was due to wilt. FOC propagules on selective medium were 172, 1197, and 2280 $g^{-1}$ soil at the end of the first, second, and third cycles, respectively. These studies indicated that Fusarium wilt of chickpea is seed-borne and seeds harvested from wilted plants when mixed with healthy seeds can carry the wilt fungus to new areas and can establish the disease in the soil to economic threshold levels within three seasons.

• The Plant Pathology Journal
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• v.21 no.3
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• pp.207-213
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• 2005

Cultural, morphological and pathogenic variation in Indian isolates of Ascochyta rabiei, the causal agent of blight of chickpea, was investigated. Fungal isolates representative of seven agroclimatic regions in north western plain zones (NWPZ) of India showed variation in colony colour as mouse gray with green hue, light mouse gray with slate gray centre and gray with dark brown centre, when grown on chickpea dextrose agar (CDA). Conidiomatal color of the isolates varied from brown to slate gray and black. The number of conidiomata and conidia formed on CDA ranged from 49.7 to 90.7 and $5.5\times10^4\;to\;3\times10^5cm^{-2}$, respectively. The size of conidiomata and conidia of A. rabiei isolates varied from $274\times232{\mu}m\;to\;156\times116{\mu}m$, and from $14.0\times6.2{\mu}m\;to\;10.7\times4.6{\mu}m$, respectively. Fourteen A. rabiei isolates from the seven agroclimatic regions of NWPZ were evaluated for their virulence on 180 chickpea genotypes in controlled environment. Cluster analysis based on the disease rating on a 1-9 scale indicated higher similarity coefficient (> 0.65) between isolates from different agroecological regions, while few isolates from the same region had less similarity. The 14 isolates were grouped into eight pathotypes at > 0.5 similarity coefficient. Sixteen genotypes were identified as probable differentials to distinguish A. rabiei isolates.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.453-462
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• 2018

This study was carried out to investigate the utilization value of legume crops collected in tropical and subtropical areas. We examined agronomic traits to assess domestic adaptability and evaluated useful components of foreign legumes. We used a total of 201 genetic resources of three legumes, consisting of 68 lentils, 72 chickpeas and 61 guars. The average number of days to flowering of the three legumes ranged from 56.7 to 60.8 days; the shortest in guar and longest in chickpea. The average number of days to growth of the three legumes ranged from the shortest 86.8 days in lentil, to the longest 163.9 days in guar. The maturation period of the three legumes lasted from the end of May until mid-September, based on sowing in March. However, the average yield of lentil was very low, ranging from 0.5 g to 30.6 g, with an average 16.4 g based on 10 plants per accession. The average 100 seed weight of the three legumes was 2.2 g for lentil, 22.9 g for chickpea, and 3.8 g for guar. The crude protein content ranged from 14.1% to 32.4% with an average of 20.4%, the highest for guar and the lowest for chickpea. The average crude oil content in the three legume crops was generally low, ranging from 0.8% in lentil, to 4.3% in chickpea. The average dietary fiber content in the three legume crops varied from 15.7% to 50.7%. Guar was the highest source of fiber, followed by chickpea (19.3%) and lentil (15.7%). From the agricultural traits analysis, chickpea and guar could grow domestically. However, lentil was difficult to flower and fruit normally during the warmer season after May. Therefore, lentil should be considered for late summer cropping during the cool season. The physicochemical properties of the three legumes seem to be useful as they are similar to, or better than, those of the control common bean.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.2
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• pp.291-298
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• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.