Abstract
Ethiopia is center of origin for Ethiopian mustard (<i>Brsassica carinata</i>). The crop is one of the oldest oil crops and farmers in the highlands of the country grow as a leafy vegetable in their gardens. This study was conducted to assess the genetic variability, heritability and genetic advance components among Ethiopian mustard genotypes for leaf yield and yield related traits. A total of 36 Ethiopian mustard genotypes including five check varieties which developed for seed and oil yield were evaluated for 12 quantitative traits in 6 x 6 simple lattice design at Holleta in 2017/8. The results from analysis of variance revealed the presence of significant difference among genotypes for all quantitative traits. The PCV and GCV ranged from 9.01 to 54.57% and 6.61 to 47.99%, respectively. The lowest and highest values were calculated for ratio of leaf width to length and weight of harvested per plant for both GCV and PCV. The heritability and the GAM values ranged from 53.85 to 89.93% and from 10 and 90.11%, respectively. The lowest and highest values were calculated for ratio of leaf width to length and edible vegetable leaf yield for both heritability and GAM.
Highlights
Brassica carinata evolved as a natural cross between Brassica nigra (BB) (n = 8) and Brassica oleracea (CC) (n = 9) and grown in the highlands of the Ethiopian plateau and adjoining portion of East Africa [24]
The analysis of variance for 12 agro-morphological traits showed the presence of significant (P ≤0.01) differences among Ethiopian mustard genotypes
The ANOVA results of the present study for all agro morphological traits depicting the presence of significant variability among Ethiopian mustard genotypes collected from different parts of the country
Summary
Brassica carinata evolved as a natural cross between Brassica nigra (BB) (n = 8) and Brassica oleracea (CC) (n = 9) and grown in the highlands of the Ethiopian plateau and adjoining portion of East Africa [24]. Ethiopian mustard, is one of the major traditional leafy vegetable in East Africa, in Ethiopia, and is a well- established integral part of the local food system and diet [17]. It is cultivated as a multi-purpose crop in the Ethiopian highlands at altitudes between 1500 and 2600 meter above sea level. The crop is still widely used for its young shoots and leaves and can be found in many home gardens and frequently grown at the edges of fields [10]
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