Biochemical constituents influencing thrips resistance in groundnut germplasm.

Field screening of 56 groundnut genotypes revealed that none reacted as highly resistant to thrips. However, 13 genotypes of 56 collected and screened genotypes acted as resistant, 25 as moderately resistant and 11 as moderately susceptible. Phenols and tannins showed significant and negative relationship with number (r = -0.750, -0.864) and damage (r = -0.641, -0.784) of thrips. Total sugar (r = 0.313, 0.38), amino acids (r = 0.830, 0.723) and reducing sugars (r = 0.408, 0.337) showed positive relationship with number of thrips and their per cent damage. Linear regression analysis revealed that high amount of tannins and phenols contributed for thrips resistance in groundnut.