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Vol. 10, Issue 5 (2021)

Genetic variability and association analysis of morphological and biochemical traits in Ashwagandha [Withania somnifera (L.) Dunal]

Author(s):
Nidhi Kujur, Alice Tirkey and Tribhuvan Singh
Abstract:
Ashwagandha is one of the important medicinal plant commercially cultivated for long period. The investigation was performed in Randomized Complete Block design for all the twenty one traits of sixty seven ashwagandha genotypes on Rabi 2016-2017, 2017-2018 and 2018-2019 were studied to assess the genetic variability and associations of morphological and biochemical traits to root yield. The analysis of variance showed a wide range of variation and significant differences for all the traits under study, indicating the presence of sufficient amount of variability among the ashwagandha genotype. From the analysis, high heritability coupled with high genetic advance as percent of mean was recorded in fiber content in root (96.00%; 70.63%), carbohydrate content in root (75.00%; 39.35%), dry plant weight/plant (68.00%; 61.56%), fresh root weight/plant (63.00%; 44.03%), fresh plant weight/plant (61.00%; 69.48%). This suggested that it was due to additive gene action and selection for that particular desirable trait will be beneficial and effective in phenotypic selection. Positive and significant association of dry root weight/plant with fresh plant weight/plant and no. of berries/plant at phenotypic and genotypic level respectively. Path analysis revealed that fresh root weight/plant, dry plant weight/plant, fresh plant weight/plant, no. of berries/plant, root diameter, root branches, should be considered for direct selection in ashwagandha as these traits must bring an improvement in the dry root weight of the plant.
Pages: 1412-1422  |  348 Views  142 Downloads


The Pharma Innovation Journal
How to cite this article:
Nidhi Kujur, Alice Tirkey, Tribhuvan Singh. Genetic variability and association analysis of morphological and biochemical traits in Ashwagandha [Withania somnifera (L.) Dunal]. Pharma Innovation 2021;10(5):1412-1422.

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