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Acta Agronomica Sinica ›› 2018, Vol. 44 ›› Issue (8): 1136-1141.doi: 10.3724/SP.J.1006.2018.01136

• CROP GENETICS & BREEDING · GERMPLASM RESOURCES · MOLECULAR GENETICS • Previous Articles     Next Articles

Preliminary Study on Resistance of Different Mungbean Varieties to Callosobruchus chinensis (L.)

Hong-Min WANG1,**(),Xiao-Fang CHENG2,**,Yan-Ping FAN2,Hai-Xia ZHENG2,Yao-Wen ZHANG3,Xian-Hong ZHANG2,*()   

  1. 1 College of Economics and Management, Shanxi Agricultural University, Taigu 030801, Shanxi, China
    2 College of Agriculture, Shanxi Agricultural University, Taigu 030801, Shanxi, China
    3 Crop Sciences Institute, Shanxi Academy of Agricultural Sciences, Taiyuan 030031, Shanxi, China
  • Received:2017-12-10 Accepted:2018-03-26 Online:2018-08-10 Published:2018-04-24
  • Contact: Hong-Min WANG,Xiao-Fang CHENG,Xian-Hong ZHANG E-mail:whm6970@163.com;zxh6288@sina.com
  • Supported by:
    This study was supported by the China Agriculture Research Systems(GARS-08-G11)

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Abstract:

To clarify the effective component in mungbean seeds against bruchid (Callosobruchus chinensis L.), we identified the bruchid resistance of 13 mungbean varieties via in-house artificial feeding method, and the insect-resistant components in mungbean were investigated. Six mungbean varieties including B18, B20, B23, B27, A22, and Jinlyu 7, were found to be highly resistant to bruchid, showing seed-damage rates lower than 10%, whereas, the remaining seven varieties were highly susceptible with seed-damage rates higher than 90%. There was no significant difference in egg-hatch rate among all varieties. However, the developmental duration, the adult-emergence rate ,and the bodyweights of both male and female adults varied significantly between the resistant and susceptible varieties. Moreover, seed coat had no effect on the resistance to bruchid because samples with or without seed coat showed no significant difference in the rates of egg-hatch, adult emergence, and seed damage. The resistance test with synthetic mungbean indicated that the adult-emergence rate declined from 30.48% to 0 when the protein component of resistant mungbean varieties increased from 25% to 50%. In contrast, the increase of starch proportion had no effect on theadult emergence rate. Therefore, we conclude that seed proteins play an important role in bruchid resistance in mungbean.

Key words: mungbean, different varieties, Callosobruchus chinensis (L.), resistance

Table 1

Comparison of different mungbean varieties in resistant"

Table 2

Infestation of C. chinensis (L.) on decorticated seeds of resistant and susceptible mungbeans"

试验材料
Material		 着卵量
Number of eggs		 孵化率NS
Egg hatch rate NS (%)		 成虫羽化率
Adult emergence rate (%)		 发育历期
Developmental
time (d)		 种子受害率
Seeds damage rate
(%)
晋绿1号(带皮) Jinlyu 1 (seed coat) 244.1±7.08 b 84.43±5.43 66.33±3.08 c 23.22±1.63 a 100.00±0.00 c
晋绿1号(去皮) Jinlyu 1 (no seed coat) 247.1±12.78 b 81.98±3.67 64.82±4.92 c 23.66±1.52 a 100.00±0.00 c
潍绿2117(带皮) Weilyu 2117 (seed coat) 218.6±10.27 a 80.55±4.17 63.21±2.83 c 23.48±1.22 a 100.00±0.00 c
潍绿2117(去皮) Weilyu 2117 (no seed coat) 216.2±13.06 a 83.56±6.22 64.18±3.21 c 23.55±1.52 a 100.00±0.00 c
晋绿7号(带皮) Jinlyu 7 (seed coat) 238.1±11.23 ab 80.69±4.57 8.79±1.69 b 25.46±1.63 b 9.12±2.33 b
晋绿7号(去皮) Jinlyu 7 (no seed coat) 240.2±10.36 ab 82.33±3.78 8.18±2.12 b 24.99±2.18 ab 8.98±1.85 b
B20 (带皮) B20 (seed coat) 250.2±14.58 b 82.23±5.51 0.00±0.00 a - 0.00±0.00 a
B20 (去皮) B20 (no seed coat) 227.6±9.81 ab 81.45±3.88 0.00±0.00 a - 0.00±0.00 a

Table 3

Effects of different ratios of insect resistant mungbean protein and starch on C. chinensis (L.)"

种子成分
Seed compoment		 着卵量NS
Number of eggsNS		 种子受害率
Seeds damage rate (%)		 成虫羽化率
Adult emergence rate (%)
潍绿2117 100% Weilyu 2117 100% 195.0±17.59 100.00±0.00 b 58.32±6.09 c
潍绿2117 75% + 蛋白 25% Weilyu 2117 75% + Protein 25% 224.2±23.93 100.00±0.00 b 30.48±3.95 b
潍绿2117 50% + 蛋白 50% Weilyu 2117 100% + Protein 50% 204.4±26.01 0.00±0.00 a 0.00±0.00 a
潍绿2117 25% + 淀粉 25% Weilyu 2117 100% + Starch 25% 186.0±32.48 100.00±0.00 b 54.36±4.56 c
潍绿2117 25% + 淀粉 50% Weilyu 2117 100% + Starch 50% 231.0±23.25 100.00±0.00 b 51.73±5.83 c
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