Abstract
Studies on the performance and genetic variability of five upland rice genotypes which included FARO 43, FARO 46, FARO 49 and NERICA-1 was carried out on acid soil of Calabar, Cross River State. FARO 43 was found togive the highest yield of 4.75 t/ha followed by FARO 49 with 4.69 t/ha, indicating that the two genotypes are tolerant to acid soil condition. The genetic variability estimates revealed low values of genotypic coefficient of variability (GCV) and corresponding high values of phenotypic coefficient of variability (PCV) for all the characters investigated with exception of plant height. High heritability (h2) and high genetic advance (GA) were observed for number of tillers and productive tillers. Number of days to 50% flowering, number of grains/panicle and rain yield had high heritability (h2) values with corresponding low genetic advance (GA). These two characteristics are considered as selection indices for further improvement.KEYWORDS: Acid soil, coefficient of variability, genetic advance, genetic variability, upland rice
Highlights
The rice plant has been growing in the wild prior its domestication; today most countries cultivate varieties belonging to the genus,Oryza with well over twenty different species (RRI, 2001)
The five upland rice genotypes used for the study were obtained from National Cereals Research Institute (NCRI), Badeggi, Niger State, Nigeria
The means of the three replicates were subjected to Analysis of Variance (ANOVA) according to Gomez and Gomez (1984) and the estimates of genetic variability determined as suggested by Johnson et al (1955), Hanson et al (1956) and Singh and Chaudhary (1995)
Summary
The rice plant has been growing in the wild prior its domestication; today most countries cultivate varieties belonging to the genus,Oryza with well over twenty different species (RRI, 2001). This crop today is central to the lives of billions of people around the globe and it is the most important staple food in the developing world with other cereals like maize and wheat. Apart from the primary (culinary) importance of rice, it has many industrial uses. Alcoholic beverages, rice wine and flour for the confectionary industry are made from rice
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