Variability studies for biochemical traits in bitter gourd

Abstract

Genetic variability was estimated for various biochemical traits in a collection of 25 diverse types of bitter gourd at the College of Horticulture, Vellsnikkara, Trichur. The differences among the types were highly significant for all the traits, The characters such as vitamin C content, phosphorus content total soluble solids and iron content having high or moderate estimates of heritability and high genetic gain are suggested to be controlled by additivegenes and the rest of the traits by non-additive genes. The association analysis among the quality factors has indicated that the improvement of total soluble solids will improve the vitamin C content, phosphorus content and potassium content in the fruits and yet maintain a reasonably high protein content.