Abiotic and Biotic Stresses in Green Gram (Vigna radiata L. Wilczek): A Comprehensive Review

Green gram (Vigna radiata L. Wilczek), a vital legume crop widely cultivated across Asia, is a rich source of minerals and plant-based protein. Despite its nutritional and agricultural importance, green gram production is significantly affected by various biotic and abiotic stress factors. Biotic stresses include diseases caused by bacteria, viruses, fungi, and insect pests. Major fungal diseases impacting green gram are anthracnose, cercospora leaf spot, and dry root rot, while viral infections are predominantly caused by the yellow mosaic virus. Insect pests such as bruchids, aphids, jassids, and whiteflies also pose serious threats to crop health. Abiotic stresses, particularly salinity, high temperatures, and drought, are equally detrimental and are becoming increasingly prominent due to climate change. These stressors adversely affect plant growth, development, and yield, posing a significant challenge to sustainable green gram production. Understanding the physiological, biochemical, and molecular mechanisms of stress tolerance is essential for developing resilient green gram cultivars. To mitigate the adverse effects of these stressors and ensure sustainable production, integrated crop management strategies are crucial. These strategies should encompass genetic engineering, traditional breeding, marker-assisted selection, and improved agronomic practices. Genetic approaches can help develop green gram varieties with enhanced resistance to both biotic and abiotic stresses. Additionally, agronomic practices such as optimal irrigation, soil management, and the use of bio pesticides can further support stress management. This comprehensive review highlights the critical need for a multifaceted approach to manage biotic and abiotic stresses in green gram. By integrating advanced genetic techniques with sustainable agronomic practices, it is possible to enhance the resilience and productivity of green gram, ensuring its continued contribution to global food security.