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Genetic variability and interrelationships of phenological, physicochemical and cooking quality traits in chickpea

Published online by Cambridge University Press:  23 October 2012

Shailesh Tripathi
Affiliation:
International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, Hyderabad502 324, Andhra Pradesh, India
Vindla Sridhar
Affiliation:
International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, Hyderabad502 324, Andhra Pradesh, India
Aravind K. Jukanti
Affiliation:
International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, Hyderabad502 324, Andhra Pradesh, India
Kamatam Suresh
Affiliation:
International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, Hyderabad502 324, Andhra Pradesh, India
B. V. Rao
Affiliation:
International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, Hyderabad502 324, Andhra Pradesh, India
C. L. L. Gowda
Affiliation:
International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, Hyderabad502 324, Andhra Pradesh, India
Pooran M. Gaur*
Affiliation:
International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, Hyderabad502 324, Andhra Pradesh, India
*Corresponding
*Corresponding author. E-mail: p.gaur@cgiar.org

Abstract

Eighty-six chickpea (Cicer arietinum L.) genotypes, including 44 Kabuli type and 42 Desi type, were evaluated for their phenological, physicochemical and cooking quality traits. There were significant differences among the genotypes for days to 50% flowering (34–81 d), days to maturity (85–122 d), number of pods per plant (13–66), number of seeds per plant (15–85), 100-seed weight (10.5–58.6 g), seed yield (561–1852 kg/ha), hydration capacity (0.11–0.68 g water/seed), hydration index (0.80–1.21), swelling capacity (0.11–0.7 ml/seed), seed volume (0.1–0.52 ml/seed) and cooking time (38–125 min). The Desi and Kabuli types of chickpea differed significantly from each other for all the traits except for hydration index, swelling index and cooking time. High heritability coupled with high genetic advance was recorded for 100-seed weight, hydration capacity, swelling capacity and seed volume in both Desi and Kabuli genotypes. Seed size (100-seed weight and seed volume) showed significant positive correlations with hydration capacity and swelling capacity. Cooking time did not show any significant positive or negative correlation with any of the traits studied, including seed size, indicating that other additional factors may be involved in controlling cooking time. The results of this study indicate that it is possible to develop cultivars with faster cooking time in both Kabuli and Desi types and in all seed size categories.

Type
Research Article
Copyright
Copyright © NIAB 2012

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