Assessment of genetic parameter of variation for root yield and quality traits of Ashwagandha [Withania somnifera (L.) Dunal]

Abstract

Ashwagandha is one of the important medicinal plant commercially cultivated from long period of time. Analysis of variance (ANOVA) was performed in Randomized Complete Block design for all the twenty one traits of sixty seven ashwagandha genotypes on Rabi 2016-2017, 2017-2018 and 2018-2019 were studied. The analysis of variance showed a wide range of variation and significant differences for all the traits under study, indicating the presence of sufficient amount of variability. Study estimates of phenotypic coefficient of variation (PCV) was greater than genotypic coefficient of variation (GCV) for all the traits, suggesting that the climate has a masking effect on expression of genetic variability. The difference was relatively small for certain traits and high for certain traits, it indicating that some traits were less influenced by the environment and some were highly influenced by the environment. High heritability with high genetic advance was due to additive gene action and selection for that particular desirable traits viz., fiber content in root (%), carbohydrate content in root (%), fresh plant weight per plant (g), dry plant weight per plant (g), fresh root weight per plant (g) will be beneficial and effective to improve the root yield and quality.

A recent paradigm on iron absorption, prevalence, and emerging dietary approaches to eradicate iron deficiency

“…Food vehicles such as milk, fruit juices including orange, guava and grape juices are fortified with iron. As wheat is the staple food, therefore fortification of wheat flour with iron during milling is a low‐cost process (Kujur et al, 2019). Micronutrient initiative (MI), 2012 has successfully developed products fortified with vitamin A, and iron, to protect children without the access to centrally processed foods and fortified foods, which are often called nutri‐candies or nutri‐lozenges.…”