An assessment of genetic variability and traits association among high oleic advanced breeding lines for yield and quality traits in groundnut (Arachis hypogaea L.)

  • Om Prakash Patidar and H.L. Nadaf INDIAN AGRICULTURAL RESEARCH INSTITUTE, PUSA New Delhi, India
Keywords: Groundnut, oleic acid, heritability, oil, protein, LLS, rust

Abstract

The present study is aimed at evaluation of backcross derived high oleic advanced breeding lines for important nutritional quality traits and their association pattern for the improvement of low heritable traits through the indirect selection of the highly heritable traits. The estimates of the phenotypic coefficient of variation were higher than the genotypic coefficient of variation signifying the influence of environmental factors, while in certain cases the low magnitude of difference observed indicated that these characters were less influenced by the environments.PCV and GCV for different traits revealed that moderate to high variability among genotypes for, pod yield, and kernel yield indicating greater scope for improvement. Low to medium variability for 100 kernel weight whereas low variability for shelling per cent, protein content and oil content was recorded indicating the narrow range of variability for these characters and restricting the scope of selection. Pod yield was recorded as positively correlated with 100 seed weight and shelling percent whereas negatively correlated with foliar disease resistance. No significant correlation was reported between pod yield and oil quality traits like oleic acid, linoleic acid and O/L ratio indicating that pod yield can be increased without affecting the oleic acid content. In addition, high oleic lines along with higher yield and other quality traits and foliar disease resistance compared to check, GM4-3 were also selected.

Author Biography

Om Prakash Patidar and H.L. Nadaf, INDIAN AGRICULTURAL RESEARCH INSTITUTE, PUSA New Delhi, India

division of genetics 

PhD student

Published
27-03-2017
Section
Research Article