Biochemical and molecular characterization of diverse genotypes of bael (Aegle marmelos Correa.) for their nutraceutical properties
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Date
2018-08
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
The investigation entitled “Biochemical and molecular characterization of diverse genotypes of Bael (Aegle marmelos Correa.) for their nutraceutical properties” was carried out on 24 diverse genotypes of Bael at G. B. Pant University of Agriculture & Technology, Pantnagar, U. S. Nagar, Uttarakhand, during the year 2016-18. Out of the 24 genotype , the 18 genotypes of Bael were characterized on the basis of biochemical parameters i.e., ascorbic acid, marmelosin, total phenol content, pectin content, riboflavin, total carotenoids, total falvonoids, enzymatic antioxidants, DPPH radical scavenging activity, total soluble sugar, phenylalanine ammonia lyase and polyphenol oxidase enzyme activity. The biochemical analysis revealed that Pant Bael-1, Pant Sujata, Pant Bael-3, Pant Shivani and Pant Aparna were found suitable for future breeding programme as they had more than one desirable biochemical character. The 24 genotypes of Bael were characterized on the basis of SSR marker based polymorphism. The UPGMA dendrogram based on genetic distance, segregated the 24 Bael genotypes into two major clusters. The major cluster A consist of 19 genotypes, which was further divided into two sub clusters IA and IIA at 66 per cent similarity. The major cluster B consist of 5 genotypes, which was further divided into two sub cluster IB and IIB at 78 per cent similarity. The polymorphic Information Content (PIC) values ranged from 0.234-0.998. Jaccard’s similarity coefficient values ranged from0.271 to 0.951with polymorphism of 100 per cent. A total of 59 loci were detected with amplified size range of 100 to 800 bp. The maximum numbers of loci (5) were detected by the primer CAC33. The 11 genotypes of Bael with 66 treatment combination were used to develop the nutraceuticaly rich appetizer. The quality analysis was done on the basis of total sugar, reducing sugar, non reducing sugar, titratable acidity, ascorbic acid, moisture and non enzymatic browning of appetizer. The sensory evaluation of appetizer was done based on different sensory parameters i.e., colour, flavour, taste, texture and over all acceptability. The highest score obtained for different sensory parameters was 9 (Like extremely) and the lowest score was 5 (Neither like or nor dislike). The significant variation exist among the genotypes based on biochemical characters but with the use of SSR markers, assessment of the genetic diversity can also help us to lan a future breeding programme using the diverse parent. The nutraceutically rich appetizers were developed involving different Bael genotypes and ingredients.
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