Genetic Variability, Heritability and Genetic Advance for Quality Traits in Groundnut (Arachis hypogaea L.)

Author: K.A. Wagh, M.S. Kamble, S.J. Waghmare, A. R. Thakre and M.S. Mote

Download PDF

Abstract

Quality traits and mineral composition play crucial role in determining the nutritional quality of groundnut. Health related problems increased the interest of researchers to increase the mineral contents and improve the quality traits in groundnut. Groundnut oil is recognized as a health-promoting oil with the potential to lower the risk of cardiovascular diseases. Additionally, it supports a more favorable ratio of high-density lipoprotein (HDL) to low-density lipoprotein (LDL) and lowers levels of triacylglycerol and blood glucose. In this experiment, thirty one genotypes of groundnut were evaluated for quality traits to study the genetic variability parameters. Analysis of variance indicated that the existence of significant differences among the genotypes for different characters. This indicating a considerable amount of genetic variability among the genotypes evaluated. High GCV and PCV values were observed for the trait like oleic acid. While, low GCV and PCV were observed for zinc, iron, protein and oil content. High heritability was observed for oleic acid, zinc, iron, protein and oil content. High heritability coupled with high genetic advance as per cent of mean was observed for oleic acid which indicates the presence of additive gene action and it would be more rewarding to bring quality improvement in groundnut.

Keywords

Groundnut, GCV, PCV, Heritability, Genetic advance

Conclusion

From the present investigation, the results of the analysis of variance revealed significant differences among the genotypes for traits like oil content, protein content, oleic acid, iron content and zinc content. The magnitude of genotypic coefficient of variation (GCV) were lower than phenotypic coefficient of variation (PCV) for all the characters under study. Highest genotypic and phenotypic coefficient of variation was recorded for the character oleic acid. Highest estimate of heritability was recorded for all the characters. High magnitude of heritability (b.s.) along with high genetic advance as a per cent mean observed in oleic acid. This indicates that this character was under additive genetic action and selection for genetic improvement will be effective and may contribute to quality improvement in groundnut.

References

-

How to cite this article

K.A. Wagh, M.S. Kamble, S.J. Waghmare, A. R. Thakre and M.S. Mote (2023). Genetic Variability, Heritability and Genetic Advance for Quality Traits in Groundnut (Arachis hypogaea L.). Biological Forum – An International Journal, 15(10): 1485-1489.