Comparative Study of The Contribution of Biometric Characters on Yieldin Dessert and Culinary Varieties of Banana

Abstract

Investigations on the different morphological characters were undertaken from the crop raised at the University Banana Research Farm, Kannara. The plants were grown in Randomised blocks of 3 replications. There were 58 varieties in dessert type and 30 in culinary varieties of bananas. The important morphological characters studied were height, girth, number of leaves, weight of hands, weight of fingers, number of fingers, length of fingers, thickness of fingers, number of hands, number of fingers per hand, length of peduncle and the yield. In both of the groups all of these characters were shown high significant difference among varieties. In many characters and in yield the ‘average values’ were slightly greater in culinary varieties. The correlation studies revealed that the phenotypic and genotypic correlations of all these characters with yield is positive. The path coefficient analysis on dessert varieties has shown that the character having maximum contribution to yield is weight of hands. The weight of fingers and number of fingers also influences the yield indirectly. In the case of culinary varieties of bananas the number of fingers had the maximum direct contribution to yield. In this group the conclusion made was that when the number of hands increases, the number of fingers per hand decreases which will bring down the yield. Studies on the discriminant function were also carried out in both the varieties. The genetic advance through discriminant function didn’t reveal any worth significance as the genetic advances through these functions were less than that calculated by straight selection (in both groups). Thus straight selection is enough for such purposes in these banana varieties. By fixing index values for all the varieties in the two groups selection was made easy. The best varieties obtained by this method were Chenkadali and Red Banana in dessert group and Peykunnan and Walha in the culinary varieties. The results from the path analysis has revealed that there is no need of putting any restriction on the dessert varieties. In the other group after putting restriction on ‘girth’ the genetic advance were calculated individually for the significant (the ones taken in this analysis) morphological characters. It has seen that ‘number of fingers’ had the maximum genetic advance. Finally by combining all the varieties in the dessert and culinary groups a combined selection index was also fitted. The genetic advances of this index was found to be nearer to that obtained from the analysis of culinary varieties.