Comportamento fenotípico e genotípico de populações de manjericão

Abstract

Palavras-chave:Ocimum basilicum L., planta medicinal e aromática, óleo essencial, linalol, variância genética, herdabilidade.

Chemical diversity and influence of plant age on the essential oil from Lippia sidoides Cham. germplasm

“…However, moderate to low heritability (lower than 48.77%) was observed for myrcene, ␣-terpinene, -cymene, ␥-terpinene, and terpinen-4-ol (2.45%), which indicated that the phenotypic variability of these compounds is primarily a result of environmental factors (years); therefore, a limited amount of variability will be transmitted (Table 3). Blank et al (2010) observed a high heritability (71.45%) of the primary compound linalool in O. basilicum L. populations. The chemical polymorphism among genotypes for the major constituents thymol and carvacrol was most likely an expression of genotypes with different alleles that occurred during the biosynthesis of thymol and carvacrol.…”

Genetic gain in apomictic species of the genus Paspalum

“…According to Souza Sobrinho et al (2005), the leaf:culm ratio expresses the variations in the proportion between leaf blade and culm, which is very important for the selection of grazing-tolerant genotypes. However, in spite of reduced heritabilities of LCR, TIN and HI, the results may vary according to the population evaluated, estimation method, unit and experimental precision, without meaning that the results could be definitively extrapolated to other environments or populations (Blank et al, 2010;Borges et al, 2011).…”

Chemical characterization of the essential oil from leaves of basil genotypes cultivated in different seasons

“…Heritability expresses the proportion of genetic variance in phenotypic variance, calculated in terms of estimate (h 2 ); it can vary under different conditions that may involve genotype, year, and location (genotype X environment interaction) (Blank et al, 2010). The CVg/CVe ratio is a parameter that indicates success in selection of superior genotypes.…”