Genetic Variability, Heritability and Genetic Advance for Bulb Yield and Yield Developmental Traits in Garlic (Allium sativum L.)

Abstract

The present investigation was undertaken to evaluate 34 garlic genotypes for yield and its contributing traits in order to assess genetic variability, heritability and genetic advance during rabi 2019-20 at Vegetable Research Farm, C. S. Azad University of Agriculture and Technology, Kalyanpur, Kanpur (Uttar Pradesh). Analysis of variance table revealed that the mean sum of squares due to genotypes were highly significant for all the traits. In general, estimates of phenotypic coefficients of variation (PCV) for all traits were slightly higher than their corresponding genotypic coefficient of variation (GCV). Characters average weight of bulb and average weight of cloves per bulb showed the higher phenotypic and genotypic coefficient of variation among all the characters. Highest heritability was observed for equatorial diameter, clove length, leaf length, average weight of bulb, polar diameter, average weight of cloves per bulb, marketable bulb yield, number of cloves per bulb, width of cloves and number of leaves per plant. High heritability coupled with high genetic advance as percent of mean (GAM) was observed for average weight of bulb, average weight of cloves per bulb, number of cloves per bulb, marketable bulb yield and width of cloves indicating the presence of additive gene action for the expression of these traits.

The Effect Allium sativum (Garlic Extract) as Prebiotic Substance on the Activity of Probiotic Bacteria Lactobacillus acidophilus against Some Locally Isolates of Pathogenic Bacteria

“…FOS and galactooligosaccharides are a composite of oligosaccharides (medium-chain carbohydrates) [11,19]. FOS mixtures are found in fruits and vegetables, including onion tubers, such as garlic (1-2%) [12]. This is consistent with Lopes et al who informed that the addition of foods containing prebiotics such as oligosaccharides, the composition of Lactobacillus spp., will be increased by 81%.…”

“…That is mean the enhancement growth of probiotic bacteria by adding garlic extract to the MRS medium, may be due to composition of garlic and its active compound that found in it, such as the fructooligosaccharide (FOS) that found in garlic, it has effect on the growth of Lactobacillus. acidophilus bacteria when it added to the media it change in growth behaviour [11,12].…”