Evaluation and diversity analysis in Indian mustard [Brassica juncea (L.) Czern & Coss.] germplasm accessions on the basis of principal component analysis

Abstract

Principal component analysis was carried out with 20 morphological traits (including quantitative as well as qualitative) among 96 germplasm lines of Indian mustard [Brassica juncea (L.) Czern & Coss.]. Principal factor analysis led to the identification of eight principal components (PCs) which explained about 70.41% variability. The first principal component (PC1) explained 16.21% of the total variation. The remaining PC's explained progressively lesser and lesser of the total variation. Varimax Rotation enabled loading of similar type of variables on a common principal factor (PF) permitting to designate them as yield factor, maturity factor and oil factor etc. Based on PF scores and cluster mean values the germplasm accessions viz., RC2, RC32 and RC51 (cluster I), RC95 and RC96 (cluster X) were found superior for seed yield/plant and yield related factors like primary and secondary branches/plant; while the accessions RC34, RC185 and RC195 (cluster III) and RC53 (cluster VIII) were found superior for oil content. These accessions may further be utilized in breeding programmes for evolving mustard varieties having high seed yield and oil content. Hierarchical cluster analysis resulted into ten clusters containing two to 26 accessions. The results of cluster and principal factor analyses were in confirmation of each other.

Pengujian Keunggulan Sawi Hijau Galur Th-1601 Dengan Varietas Pembanding

“…Kandungan yang terdapat dalam sawi hijau antara lain: karbohidrat 4.67 g, serat 3.2 g, gula 1.3 g, kalsium 115 mg, natrium 20 mg, seng 0.25 mg, vitamin C 70.0 mg, thiamin 0.080 mg, riboflavin 0.110 mg, niacin 0.800 mg, vitamin B-6 0.180 mg, folat (DFE) 12 μg, vitamin B-12 0.00 μg, vitamin A RAE 151 μg, vitamin A IU 3024, vitamin E (alpha-tocopherol) 2,01 mg, vitamin D (D2 dan D3) 0.0 μg, vitamin D IU 0 μg, vitamin K (phylloquinone) 257.5 μg, energi 27 Kkal, protein 2.86 g, lemak total 0.42 g, dan air 90.70 g dalam setiap 100 g sawi (Fitriani, 2015;Okorogbona et al, 2011;Sanusi et al, 2015). Selain itu, Sawi merupakan bahan untuk membuat minyak sayur yang penting di dunia (Avtar et al, 2017).…”

“…Sedangkan pada karakter jumlah daun yang dapat dikonsumsi menujukkan berpengaruh tidak nyata (Tabel 1). Perbedaan varietas dan komposisi nutrisi berpengaruh terhadap jumlah daun, luas dan berata kering tajuk sawi hijau (Avtar et al, 2017;Istiqamah et al, 2016).…”