# Enhancing genetic variability in Trigonella species through sodium azide induction: morpho-physiological and chromosomal amelioration

## TL;DR

This study shows that sodium azide can increase genetic diversity in Trigonella species, improving plant traits like growth and seed yield.

## Contribution

The novel use of sodium azide at specific concentrations to enhance morpho-physiological and chromosomal traits in Trigonella species.

## Key findings

- Lower sodium azide concentrations (0.2% and 0.4%) increased plant height, fertile branches, and seed yield.
- Stomatal aperture and seed dimensions increased at low sodium azide concentrations.
- A positive correlation was found between various morphological and physiological parameters.

## Abstract

Plant breeding, aimed at enhancing desired traits, depends on genetic diversity. Mutation breeding is a powerful method of rapidly expanding genetic diversity, facilitating crop improvement, and ensuring food security. In a recent study, researchers evaluated the genetic variability of Trigonella species using different doses of sodium azide (SA) (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%) through morphological, physiological, and cytogenetic studies. Morphological variations were observed in cotyledonary leaves, vegetative leaves, and overall plant growth and habit. Several quantitative parameters, such as plant height, fertile branches per plant, pods per plant (or clusters), seeds per pod, and seed yield, increased when treated with 0.2% and 0.4% SA compared to the control. Furthermore, the total chlorophyll content and carotenoids increased in the sample treated with 0.2% SA over the control but decreased with higher concentrations. Scanning electron microscopy revealed that stomatal aperture and seed dimensions increased at lower concentrations of sodium azide treatment. The study found a positive correlation between the different parameters studied in the Trigonella species, as indicated by high r-values. Based on their findings, it was concluded that the genotype of fenugreek can be improved by using 0.2% and 0.4% concentrations of sodium azide. However, the evaluation of observed variants in successive generations is a critical and necessary process to validate their potential as keystones for crop genetic improvements.