Abstract
Groundnut (Arachis hypogaea L.) is one of the most important oils, food, confectionery, and feed crops due to its high oil quality and richness in all classes of nutrients. Coheritability helps in determining the pattern of coinheritance of two or more traits. This study was aimed at determining the coheritability of oil and yield traits to provide means of conducting improvement of oil traits through breeding for yield traits. The coheritabilities of the traits were estimated by a pooled analysis of covariance (ANCOVA) for agromorphological and oil traits. The result indicated that all oil traits have shown medium to high coheritability with oil content, oil quality, and seed yield. The coheritability and genetic advance of the three agronomically important traits in oil crops including oil content, oleic to linoleic acid (O/L) ratio, and seed yield (SY) is greater than oil content, linoleic acid, and SY can be further evidence showing that both oil content and oil quality traits can be improved with seed yield, indicating that there is the possibility of making a selection for genotypes with high oil content, oil yield, and oil quality with high seed yield traits.
Highlights
Groundnut or peanut (Arachis hypogaea L.) is an important oil, food, and feed legume crop [1]
The genetic advance (GA), expressed as a percentage of mean, was categorized as high when it is above 20%, moderate, 10–20%, and low when it is less than 10% based on Johnson et al [26]
All oil traits have shown medium to high coheritability with oil content, oil quality concerning oleic to linoleic acid (O/L) ratio, and seed yield (SY)
Summary
Groundnut or peanut (Arachis hypogaea L.) is an important oil, food, and feed legume crop [1]. Groundnut is mainly cultivated as a source of vegetable oil for local, regional, and international markets [3]. Groundnut genotypes with oleic acid content ≥78% are referred to as high oleic genotypes and possess oil with longer shelf-life [4, 5]. High oleic acid/linoleic acid ratio is the desired quality parameter to enhance the shelf-life of oil seeds. Developing groundnut genotypes with high oleic acid is a key breeding objective for human health and product quality and to access the lucrative market opportunities [6]. Groundnut seed can be consumed raw (nonheated), boiled, and roasted and used to make confections and its flour to make baked products [2]
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