Table 4.
Various seed constituents of control and heat-stressed mung bean genotypes.
| Seed constituents (g kg–1) | Heat-tolerant | Heat-sensitive | LSD (P < 0.05) | ||
|---|---|---|---|---|---|
| Control | Heat-stressed | Control | Heat-stressed | ||
| Carbohydrates | 603.4 ± 9.4a | 560.4 ± 8.86b | 483.6 ± 9.3c | 310.4 ± 9.2d | 12.3 |
| Proteins | 246.5 ± 8.7a | 213.5 ± 9.4b | 183.4 ± 8.4c | 110.4 ± 8.4d | 11.3 |
| Fats | 10.09 ± 1.7a | 9.7 ± 1.2b | 7.6 ± 1.3c | 4.3 ± 1.2d | 1.6 |
| Albumins | 89.6 ± 6.4a | 81.3 ± 6.1b | 64.5 ± 5.8c | 44.6 ± 5.3d | 6.8 |
| Globulins | 510.4 ± 11.3a | 489.2 ± 10.3b | 413.4 ± 9.5c | 265.4 ± 8.6d | 7.8 |
| Glutelins | 187.4 ± 8.5a | 157.5 ± 9.4b | 123.5 ± 8.4c | 90.4 ± 8.5d | 9.5 |
| Prolamins | 25.3 ± 3.5a | 21.3 ± 2.3b | 18.7 ± 2.1c | 11.3 ± 2.5d | 3.6 |
Values represent mean ± SE (n = 3) along with LSD values (P < 0.05). Different letters in a row for a trait indicate significant differences (P < 0.05).