Physiological and Biochemical Effects of Mono-, Di-and Polyphenolic Compounds on Groundnut

Three phenolic compounds-salicylic, caffeic and tannic acids (mono, di and polyphenolic compounds, respectively), were sprayed at two stages (anthesis and pod filling) in two doses. Best results were obtained in response to tannic acid spray @ 100 ppm; groundnut pod yield being 47 Qha^-1 and 100 kernels weight 68.7 g. This dose significantly improved oil content (2.7%), oil yield (43.8%) and protein content (5.2%). Maximum linoleic acid (23.4%) was obtained with salicylic acid (40 + 40 ppm) spray, while tannic acid spray @ 100 ppm gave 63.7% oleic acid and 2.8% arachidic acid. However, there was no significant effect on the saturated fatty acids. O/L ratio to the tune 3 was obtained as a result of this treatment thus enhancing the keeping quality of the oil.