Vol. 12, Issue 12 (2023)

Author(s):
Syed Mohd Quatadah, Nagmi Praween, Kaushal Singh, Pratap Narayan Singh and Sumit Kumar Singh

Abstract:
Present research work was carried out on 32 diverse genotypes of chickpea (Cicer arietinum L.) at the research farm of Faculty of agricultural Sciences and Allied industries, Rama University, Kanpur during rabi 2020-21 in RBD with 3 replications with an aim to estimates the genetic parameters of variability for yield, and quality attributing traits. ANOVA for almost all the traits varied significantly except seeds/pods (SPP). Highest genetic and phenotypic variance have been observed for days to Initial flowering (23.67 and 28.56) followed by DTM (19.46 and 23.54) and SI (g) (18.73 and 19.52). similarly, GCV for almost all the traits have been found lower that the corresponding PCV except for the traits PHT (cm) (14.77). Highest value of GCV have been exhibited by SI (25.89) followed by DFI (25.67), SYP (20.32), SPP (16.77) and SB (16.45) while minimum GVC value have been recorded for the traits DTM (4.42). It reveals that selection of the individual genotypes on the basis of this phenological traits would be rewarding. High heritability couple with genetic advance has been found for SYP (g) (77.34) followed by PB (69.74), BY (g) (67.83), SB (66.18) and DFF (61.27). while PHT (cm), SI (g) and HI (%) have represented the moderate value of heritability. It represents that while doing phenotypic selection, maximum genetic gain could be achieved through the selection of these traits. It is the paramount important traits while going to select any individual plant from the variable population. In our study Seed index [SI (g)] (18.21%) has contributed more in total variability followed by BY (g) (16.36%), SYP (g) (11.67%), SB (9.87%), HI (9.32%) and DTM (8.11%) while rest of the traits under study exhibited very less contribution to the total variability. Average protein content (%) in each genotype have been recorded 18.23%. Maximum protein content (%) have been observed in Gori (24.57%), followed by UTRI CHANA (24.22%), Birsa Local (23.76%) and RADHA (22.57%). While minimum protein content% have been observed for ICC 495458 (13.26%) (Table 5. Fig 3). Our finding is in close agreement with Singh et al., (2014) and Sharma et al., (2013) on his study conducted on the nutritional analysis of released chickpea variety.