Evaluation of Genetic Divergence in Spanish Bunch Groundnut (Arachis hypogaea Linn.) Genotypes

Abstract

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. The results obtained from analysis of variance showed that there was significant difference (P ＜ 0.05) between the genotypes in terms of days to first flowering, days to maturity, 100-kernels weight, shelling percentage, sound matured kernel, and pod yield. The recorded data matrix on seven morphological traits were employed for Non-hierarchical Euclidean cluster analysis based on square Euclidian distance by Un-weighted Paired Group Arithmetic Average method. The 21 genotypes were grouped into four distinct non-overlapping clusters in a random sequence, indicating the presence of high dimension of genetic diversity. Pod yield as an economically important trait was found to be the key contributor towards the genetic divergence followed by days to maturity. Based on magnitude of divergence and performance towards yield and yield attributes, five genotypes (TG-75, AK-343, ICGV-07038, Girnar-3 and TCGS-1157) were selected for exploitation as parents in future breeding programs. Based on high yielding genotypes and large inter-cluster distances, a trial on crossing of the genotypes from cluster II with the genotypes of clusters IV and III, genotypes from cluster I with II emphasizing on selected five genotypes could result in wide spectrum of promising genetic variability, aiming at enhancement of groundnut yield.

Genetic variability, character association and genetic divergence in groundnut (Arachis hypogaea L.) accessions

“…The substantial contribution of 100-kernel weight towards genetic divergence supports the report of Vijayasekhar (2002) in groundnut. In addition, pod yield was reported to be the highest contributor towards genetic divergence (Gantait et al, 2017). Based on the present diversity analysis, out of 31 accessions, five viz., TAG-24 (with high pod yield), TG-69 (with high pod yield), ICGV-02005 (with maximum plant height and high shelling %), TG-73 (with highest number of pods per plant) and TG-80 (with high 100-kernel weight) were identified as the most divergent and high yielding ones for further exploitation.…”

“…Groundnut growers face multiple constraints, such as cultivating the crop on marginal and sub-marginal land along with low plant population results from using inadequate seed rate (Daudi et al, 2018), and also using low-yielding and late-maturing varieties with limited genetic base (Isleib and Wynne, 1983;Gantait et al, 2017). Therefore, it becomes necessary to develop varieties with broad genetic base and improved adaptability.…”

Advances in Plant Breeding Strategies: Nut and Beverage Crops

“…Peanut is an economically-important legume, the root of which fixes nitrogen and is used as a food-feed-fodder crop in the semiarid tropics of India and Africa. It is mainly cultivated for extraction of its seed oil (44-56%) and also used in confectionaries (Gantait et al 2017). The oil is mainly used for cooking because of its flavor and a relatively high smoke point (232 °C for refined oil).…”

Assessment of Genetic Diversity Among Groundnut (Arachis Hypogaea L.) Genotypes

“…Groundnut (Arachis hypogaea L.) is the sixth most important oilseed crop in the world and grown for its high amount of oil (45-50%) and digestable protein (25-30%) throughout the world (Namrata et al, 2016;Dhakar et al, 2017). Groundnut is also known as "King of Oilseed" because it contains poly unsaturated fatty acids (PUFA) (40-50%) and mono unsaturated fatty acids (MUFA) like linoleic acid (25-35%) in right proportion which makes groundnut oil stable and nutritive (Rani, 2017;Gantait et al, 2017;Wang, 2018). Rancidity development in the oil is prevented by the presence of an antioxidant (tocopherol content approximately 0.9 mg/g oil) (Kushwah et al, 2016).…”