Genotype selection over years using additive main eff ;ects and multiplicative interaction (AMMI) model under the ascendancy of genetic diversity in the genus Ocimum

Abstract

The genus Ocimum plays a vital role in food, flavor, and fragrance. The impactful phenylpropanoids and terpenoids class provide a range of odor for flavor applications. In the present investigations, the genetic diversity estimated on the forty-three genotypes belongs to the five Ocimum species. The Additive main effects and multiplicative interaction analysis used across the years on the selected diverse genotypes. This study's objectives were 1) Selection of diverse Ocimum genotypes through genetic diversity and, 2) to understand genotype × environment interactions accurately in the selected genotypes for the different economic traits. The experiment was laid out in a randomized completely block design with three replications. Results revealed significant environmental influence on the essential oil yield and other essential oil yield contributing traits. Genotypes, years, and genotype × year interactions also influenced most of the economic traits. The economic characters alone were not enough to predict essential oil yield. Based on the genetic diversity and mean performance of essential oil yield eleven genotypes namely G1, G7, G10, G11, G14, G16, G19, G23, G30, G37, and G38 were selected from the set of forty-three genotypes of Ocimum. The Additive main effects and multiplicative interaction analysis is used for a further selection of the stable genotypes. The essential oil of different Ocimum genotypes indicated different major aroma chemicals such as estragole, (-) linalool, β-ocimene, and chavibetol, etc. The present study identified the genotypes, namely G1 for high fresh herb yield; G38, G7, G1, G37, and G23 for the high essential oil yield; G30 and G16 for high methyl chavicol content (%), and G38 for high (-) linalool content and high essential oil yield with high stability in the North Indian plains.