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The present investigation was carried out with an objective of assessing the genetic variability, heritability and genetic advance for thirteen quantitative characters and interrelationship among them. Thirty-six wheat genotypes were evaluated in RBD with three replications. The ANOVA revealed highly significant variation among the genotypes, indicating the presence of ample amount of variability which can be exploited for selection of characters for crop improvement programme. GCV was observed highest in case of days to emergence followed by biological yield and awn length. Characters with high estimates of variance like plant height, number of grains per spike, harvest index and biological yield can be considered in selection for improvement of the crop species. Heritability in broad sense was observed highest for hundred grain weight followed by days to emergence and length of spike, whereas, genetic Advance as a percent of mean was found maximum in case of days to emergence followed by biological yield and awn length. Grain yield showed highly significant positive correlation with biological yield and significant positive correlation with harvest index however it showed significant and negative corr. with tillers per plant. On the basis of study, the most promising donors for grain yield were found viz., WP710/17, TALL-2, WP705/17 and WP708/17. These genotypes can be used for further breeding programme to improve the yield potential of the variety.

The present study was conducted to elucidate character association among yield components and quality parameters utilizing the data recorded on thirty rice genotypes for twenty-two characters. Correlation analysis revealed that grain yield showed significant and positive correlation with tiller per meter, water absorb by 10g kernel, kernel breadth after cooking and breadth increase ratio after cooking. It showed significant and negative correlation with 100 grain weight, 100 kernel weight and plant height. Grain weight per panicle showed significant positive correlation with, 100 grain weight and 100 kernel weight. 100 grain weight showed highly significant and positive correlation with 100 kernel weight, kernel length before cooking and kernel breadth before cooking. kernel length after cooking, L:B. ratio and 100 kernel weight after cooking, while it showed highly significant and negative correlation with kernel elongation ratio and water absorb by 10g kernel. Therefore, we observed that morphological traits reflected positive as well as negative association with quality parameters, hence, careful selection required in enhancing characters that are negatively associated.

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