Genotype-environment Interaction and genotype selection for yield stability in the commercially important patchouli (Pogostemon cablin (Blanco) Benth) crop

Abstract

One of the best fixatives for strong perfumes that add strength, character, seductive notes, and enduring properties is patchouli essential oil. It is highly prized in the fragrance, soap, cosmetics, and flavor sectors and acts as a standalone perfume. It is possible to learn crucial information about the plant's growth patterns and general compatibility with different environmental conditions by examining the consistency of patchouli cultivation, production of essential oils, and other key qualities throughout different years/environments. Patchouli is gaining popularity due to how simple it is to grow, particularly in shady orchards or forests where it is challenging to grow other food crops. To prepare for its extensive cultivation in India, the study's objective was to identify stable patchouli lines with high essential oil yields and distinctive aromas. An analysis of variance was performed using the AMMI statistical model to determine the additive main effect and multiplicative interaction (AMMI model) families for the economic traits. There was statistical significance for each of the main impacts of genotype (G) and interaction (GEI). Except for X7, all of the characters are affected by the treatment's (T) components. Except for traits X1, X4, and X5, IPCA 1 is also determined to be relevant. The overall winning lines for the essential oil yield (EOY) were GEN 2, 12, followed by GEN 3, and GEN 11, and for the patchouli alcohol, GEN 6, followed by GEN 8, 9, 1, and 3. For ar-curcumin (%), GEN 15, 5, 10, 6, and 12, and γ-curcumin (%), GEN 1, 8, 7, 9, and 2 were the genotypes that performed best. In this research, GEN 2, and 12 for essential oil (EO) production were the most preferable and stable genotypes. With their high mean essential oil yield and stable patchouli alcohol content, the genotypes GEN 2 and 12 for essential oil yield and GEN 6 and 8 for patchouli alcohol content were the most promising and might be used for commercial cultivation.