Effects Of Gamma Radiation (Gamma) On Biochemical And Antioxidant Properties In Black Gram (Vigna Mungo L. Hepper)

Purpose: The present study focused on the role of primary metabolites, antioxidant activities in black gram (Vigna mungo L. Hepper) variety Vamban-4 under the impact of gamma irradiation. Materials and methods: The black gram seeds were irradiated at a different dose of gamma rays viz., 200, 400, 600, 800, 1000 and 1200 Gray (Gy), and analyzed the changes of biochemical and antioxidant contents. Results: Biochemical contents increased with increasing doses up to 800 Gy and reduced at higher dose viz.,1000 and 1200 Gy of gamma-ray treatment, while malondialdehyde content increased at higher dose 1200 Gy compared to control, this indicates that the formation of more lipid peroxidation at higher radiation level. Gamma irradiation enhanced the activity of antioxidant enzymes such as catalase, peroxidase and superoxide dismutase with increasing doses rather than control plants. These studies depict that the effect of gamma irradiation on seeds increased the free radicals compared to control, which emphasize by the Electron spin resonance spectroscopy (ESR). Gamma irradiated seed samples contain more fractions of protein, lipids, amino acid and polysaccharides compared to control plants observed from the Fourier infrared transform spectroscopy (FTIR). Conclusion: The present result concludes that cellular metabolites and the antioxidant enzymes increased and these alterations of metabolism due to the effect of gamma rays which induced free radical production in seeds and plants grown under irradiation stress. These results confirm that the exposure of gamma irradiation produced free radicals as well as counteract by antioxidant enzymes and in addition to that accumulation and alteration of primary metabolites.