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Mineral composition and their genetic variability analysis in eggplant (Solanum melongena L.) germplasm

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Title Mineral composition and their genetic variability analysis in eggplant (Solanum melongena L.) germplasm
Not Available
 
Creator Arivalagan M, Bhardwaj R, Gangopadhyay KK, Prasad TV, and Sarkar SK
 
Subject Brinjal
 
Description Not Available
major vegetable crops grown in South Asia and other parts of the
world. It is an important source of plant-derived nutrients like
minerals, available throughout the year and popular among the
poor. Thirty two morphologically diverse eggplant germplasm accessions
were analyzed for macro- and micro-minerals. Significant
differences in the mineral content among the germplasm accessions
were detected. Potassium and magnesium ranged from 177.19
to 274.48 mg and 6.25 to 18.34 mg/100 g fresh weight (FW),
respectively. Copper, iron and zinc ranged from 0.024 to 0.178,
0.170 to 0.846 and 0.073 to 0.233 mg/100 g FW, respectively.
Phenotypic co-efficient of variation and genotypic co-efficient of
variation were high for the minerals studied except potassium. High
broad sense heritability (84.44-97.07%) indicated the presence of
additive gene effects. Significant positive correlation were found
between zinc with potassium (r=0.397), magnesium (r=0.439) and
copper (r=0.409). Overall, two germplasm accessions IC090785
and IC383102 have been identified as rich sources for all minerals
studied, which could be utilized further in breeding programme for
developing mineral-rich varieties of eggplant.
ICAR
 
Date 2021-07-28T07:34:34Z
2021-07-28T07:34:34Z
2013-07-01
 
Type Research Paper
 
Identifier Arivalagan M, Bhardwaj R, Gangopadhyay KK, Prasad TV, and Sarkar SK. (2013). Mineral composition and their genetic variability analysis in eggplant (Solanum melongena L.) germplasm. Journal of Applied Botany and Food Quality, 86: 99 - 103, DOI:10.5073/JABFQ.2013.086.014
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http://krishi.icar.gov.in/jspui/handle/123456789/50615
 
Language English
 
Relation Not Available;
 
Publisher German Society for Quality Research on Plant Foods