Correlation and path co- efficient analysis of grain quality attributes in Black gram (Vigna mungo L. Hepper)

  • K. Veni, E. Murugan, T. Radhamani
Keywords: Physical properties, seed quality, Correlation and Path analysis.

Abstract

Abstract:

Black gram (Vigna mungo L. Hepper)  is one of the important pulse crops in India. India is the largest producer and consumer of Black gram in the world. It contains about 26 percent protein which is almost three times that of cereals. It supplies a major share of protein requirement of vegetarian population of the country. Thirty nine blackgram (Vigna mungo L. Hepper) genotypes were tested for 10 physical characters which determine seed quality. There were significant differences observed among the genotypes for 100 seed weight and volume before and after soaking, hydration capacity, swelling capacity, hydration index and swelling index. KUG 531, KUG 540, UH07-17 and CBG 757 were found to have good physical characters. Swelling index was positively and significantly correlated with hydration capacity, swelling capacity and hydration index. Hydration capacity, swelling capacity and hydration index were found to be important attributes affecting cooking quality and cooking time to a greater extent. Path analysis, however, showed that hundred seed volume after soaking, dry seed density and hydration index were observed to have high positive direct effect on swelling index while other characters had negative effect on swelling index important for cooking quality. The study suggested that selection of swelling capacity and hydration capacity must be given preference along with optimum dry seed density in breeding for grain quality improvement.

Published
10-11-2015
How to Cite
K. Veni, E. Murugan, T. Radhamani
Correlation and path co- efficient analysis of grain quality attributes in Black gram Vigna mungo L. Hepper. 2015. Electronic Journal of Plant Breeding, 6 3, 715-722. Retrieved from https://ejplantbreeding.org/index.php/EJPB/article/view/201
Issue
Vol 6 No 3 (2015)
Section
Research Article

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