An investigation was carried out with 49 bread wheat genotypes to assess the genetic diversity for yield and yield related traits. The Unweighted Pair Group Method using Arithmetic Averages (UPGMA) technique was used for the analysis. The genotypes were evaluated for 17 Characters and showed wide variability for the components studied. The cluster analysis grouped the 49 bread wheat genotypes into 22 different clusters. This indicates the presence of wide diversity among the tested genotypes. From cluster mean values, genotypes in cluster 9 and 13 deserve consideration for their direct use as parents in hybridization programs to develop high yielding wheat varieties. The genotypes in cluster 3 and 16 may be used for improvement of protein and gluten contents, early maturity-ness and other desirable characters other than grain yield. The result of the principal components analysis revealed that nine principal components (PC1 to PC9) accounted nearly 80 % of the total variation. It was also noted that differentiation of genotypes into different clusters was because of the small contribution of few character rather than the cumulative effect of a number of characters. The information obtained from this study can be used to plan crosses and maximize the use of genetic diversity and expression of heterosis.

Ethiopian mustard (Brassica carinata A. Braun) is an oil crop grown in Ethiopia. However, the oil is considered low quality, as it contains long chain monounsaturated fatty acids, mainly erucic acid. High erucic acid content is beneficial for the polymer industry, whereas low erucic acid is recommended for food purposes. Both linoleic and linolenic acids are essential fatty acids; however, less than 3% linolenic acid is preferred for oil stability. The objectives of this study were to determine fatty acid composition of Ethiopian mustard to determine the range of genetic diversity for these traits. The genotypes were analysed by capillary gas chromatography (CGC). Twenty-six fatty acids were identified. In all accessions, the predominant fatty acids were erucic, linoleic, α-linolenic and oleic, followed by gadoleic and palmitic. To a lesser extent stearic, vaccinic, nervonic and behenic acids were found in all accessions. Significant correlations were found between palmitic acid and stearic acid (positive), between erucic acid and palmitic, stearic, vaccinic, oleic, linoleic and α-linolenic acids (negative) and eicosenoic acid (positive). Selection and hybridization techniques can be applied to modify the oil content of Ethiopian mustard, considering the variability observed.

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