STUDY OF GENETIC VARIABILITY FOR QUALITATIVE AND QUANTITATIVE TRAITS IN ADVANCE GENERATION OF CROSS BETWEEN GREEN DESI (GKB-10) AND WHITE KABULI (MNK-1) CHICKPEA GENOTYPES (Cicer arietinum L.)
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Date
2017-06-30
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UNIVERSITY OF AGRICULTURAL SCIENCES, RAICHUR
Abstract
The experiment was conducted in ARS kalaburagi, using 90 green chickpea genotypes with
4 checks in augmented design during rabi 2016 to study the yield and yield attributing traits
in derived genotypes of the cross GKB-10 and MNK-1, to study the correlation and path
analysis for yield related traits and to identify the lines retaining green colour even after
cooking. The ANNOVA reported mean sum of square due to genotypes was highly
significant for most of the characters. Considerable amount of genetic variability exists for
yield and its components studies in green chickpea genotypes. High heritability with high
genetic advance as per cent mean observed for biological yield per plant, test weight and
leaf let size, it indicates that these characters under control of additive gene action. Among
14 characters studied, biological yield per plant, number of secondary branches per plant,
total number of pods per plant, harvest index, plant height and basal height revealed
significant and positive association with seed yield per plant. Path analysis revealed that,
Six out of 14 characters shows positive direct effective on seed yield per plant and
remaining characters shows negative direct effect on seed yield per plant. Nutrient contents
viz. B, Ba, Ca, Co, Cu, Fe, Ga, K, Mg, Mn, Na, Ni, Sr, Zn, analysis green chickpea seeds
were done by using ICP-MS technique. Among the entire nutrient elements estimated, the
concentration of K, Mg, Na, ca and Fe were found to be higher for all 94 chickpea
genotypes indicating nutritional status of green chickpea genotypes and these green chickpea
genotypes are best substituted for green peas (Pisum sativum). The cooking quality analysis
revealed that out of 90 green seeded chickpea genotypes 53 genotypes retained green colour
before and after cooking (no change in colour) and 37 genotypes shows change in the colour
from green to tan colour (dark brown colour) and there is no much difference in nutritional
quality of green seeded genotypes when it is compared to before and after cooking. The
research on nutritional status of green chickpea genotypes is first of its kind to best of our
knowledge, Hence any inference would not be valid at this point.
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