Genetic Analysis of productivity and Quality Parameters in Ricebean (Vigna umbellata [Thunb] Ohwi & Ohashi)
By: Suresh Kumar N S.
Contributor(s): Nair N R (Guide).
Material type:
BookPublisher: Vellayani Department of Plant Breeding and Genetics, College of Agriculture 1995DDC classification: 630.28 Online resources: Click here to access online Dissertation note: MSc Abstract: A study on the variability, correlation and path coefficient analysis was undertaken in 21 varieties of ricebean along with the cooking qualities. The study was
conducted at the Department of Plant Breeding, College of
Agriculture, Vellayani during kharif 1993.
The varieties showed significant difference in all the characters studied except number of primary branches, pods/plant and seeds/pod. Genotypic coefficient of variation was maximum for haulm yield and minimum for days to maturity. At genotypic level grain yield per plant showed positive correlation with plant height, number of primary branches, pods/plant, seeds/pod, days to maturity, nodule weight and protein content. High heritability estimates were observed of 100 seed weight, protein content, root weight and haulm yield. High genetic advance with high heritability was observed for haulm yield, root weight and protein content indicating the presence of additive gene action. Path coefficient analysis indicated that number of primary branches, pods/plant, days to maturity, nodule weight and protein content exerted positive direct effect on seed yield. Cooking quality studies showed that optimum cooking time ranged between 40-70mts, water uptake ranged between 0.79 g/g to 1.2 g/g and volume of extraction ranged between 58.33% to 68.42%. Organoleptic studies revealed that the variety 23Lg is the most acceptable.
The study indicated that the model for selection for ricebean varieties should be one with more number of primary branches and pods per plant, more number of days to maturity, high nodule weight and protein content.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
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KAU Central Library, Thrissur Theses | 630.28 SUR/GE (Browse shelf) | Available | 170618 |
MSc
A study on the variability, correlation and path coefficient analysis was undertaken in 21 varieties of ricebean along with the cooking qualities. The study was
conducted at the Department of Plant Breeding, College of
Agriculture, Vellayani during kharif 1993.
The varieties showed significant difference in all the characters studied except number of primary branches, pods/plant and seeds/pod. Genotypic coefficient of variation was maximum for haulm yield and minimum for days to maturity. At genotypic level grain yield per plant showed positive correlation with plant height, number of primary branches, pods/plant, seeds/pod, days to maturity, nodule weight and protein content. High heritability estimates were observed of 100 seed weight, protein content, root weight and haulm yield. High genetic advance with high heritability was observed for haulm yield, root weight and protein content indicating the presence of additive gene action. Path coefficient analysis indicated that number of primary branches, pods/plant, days to maturity, nodule weight and protein content exerted positive direct effect on seed yield. Cooking quality studies showed that optimum cooking time ranged between 40-70mts, water uptake ranged between 0.79 g/g to 1.2 g/g and volume of extraction ranged between 58.33% to 68.42%. Organoleptic studies revealed that the variety 23Lg is the most acceptable.
The study indicated that the model for selection for ricebean varieties should be one with more number of primary branches and pods per plant, more number of days to maturity, high nodule weight and protein content.
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