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.