Eco. Env. & Cons. 30 (February Suppl. Issue) : 2024; pp. (S42-S45) Copyright@ EM International ISSN 0971–765X Genetic Variation in Mungbean Yield-Related Characteristics under High Temperatures Khushboo Chandra 1 *, Sima Sinha 2 , Harsh Vashishtha 3 , Abhisha Bhatta 4 and Ashok Kumar 5 1, 2 Department of Plant Breeding & Genetics, BAU, Sabour, Bihar, India 3, 4 FASC, SGT University, Gurugram, Haryana, India 5 FAO, New Delhi, India (Received 29 June, 2023; Accepted 28 August, 2023) ABSTRACT Genetic Variability Studies for Yield Attributes in Mungbean (Vigna radiata L. Wilczek) were conducted on 15 Mung bean genotypes at Horticulture Research Farm, SGT, Gurugram, Haryana during kharif 2021. The study was set up in a Randomised Block Design with three replications and focused on variability of 16 morpho-physiological characters. The analysis of variance revealed extremely significant variations across accessions for all characteristics. There is potential for improvement in traits with high mean and high range, such as Days to 50% blooming, Days to initial flower opening, Days to cessation of flower, Relative water content, Biological Yield, Harvest Index, and Grain yield per plant. IPM205-7 demonstrated advantage in terms of early blooming as well as a number of yield-related features like height of the plant, number of secondary and primary branches per plant, number of pods, root length, and number of roots, biological yield, harvest index, and grain yield per plant. Key words: Anti-Nutritional, High Temperature, Pulses, Variability, Yield Attribute. Introduction Mung beans, sometimes referred to as Vigna radiata in science, are a tiny, green legume that is widely grown across Asia and other warm-climate loca- tions. Since ancient times, they have been utilised for both culinary and medicinal purposes and are an integral element of the traditional cuisines of nations like India, China, and Southeast Asian countries. A wholesome and adaptable legume, mung beans are utilised extensively in Asian cooking and other cul- tures as well. By including mung beans in your diet, whether you prefer them dry or as sprouts, you may get a number of health advantages and enhance the flavour and texture of your food. Small, oval-shaped mung beans have a delicate, creamy-colored inside and a green outer layer. They are members of the same family as other legumes like chickpeas and lentils. The most common ways to eat these beans are as dry beans or sprouted beans. In Asian cook- ing, the dried beans are frequently split in half to make “split mung beans” or “mung dal.” Mung beans are very nutrient-dense and a fantastic source of dietary fibre, plant-based protein, vitamins (in- cluding folate, vitamin B6, and vitamin C), and min- erals (such iron, magnesium, and potassium). They are also a good source of antioxidants, which can guard the body against inflammation and oxidative damage. Studies on genetic variability offer a foundational understanding of the population’s genetic character- istics, and it is from this knowledge that breeding techniques are developed to further enhance the crop. These researches are useful for understanding DOI No.: http://doi.org/10.53550/EEC.2024.v30i02s.009