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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dc.contributor.advisorDr. I Shankergoud, Dr. D.M.Mannur, Dr.J.R.Patil,
dc.contributor.authorHONNAPPA
dc.date.accessioned2020-01-16T10:39:43Z
dc.date.available2020-01-16T10:39:43Z
dc.date.issued2017-06-30
dc.description.abstractThe 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.en_US
dc.identifier.citation100en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810140547
dc.language.isoenen_US
dc.pages125en_US
dc.publisherUNIVERSITY OF AGRICULTURAL SCIENCES, RAICHURen_US
dc.research.problemSTUDY 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.)en_US
dc.subGenetics and Plant Breedingen_US
dc.subjectnullen_US
dc.themeSTUDY 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.)en_US
dc.these.typeM.Scen_US
dc.titleSTUDY 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.)en_US
dc.typeThesisen_US
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