International Journal of Horticulture 2015, Vol.5, No.5, 1
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13
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reported that crosses MDU Y x Co 4, Arka Lohit x
Byadgi Kaddi and Byadgi Kaddi x Co 4 had
significant and positive SCA effects for total
extractable color.
1.3 Combining ability analysis using Hayman’s
graphical approach
The estimates of components of variation revealed
that both additive (D) and non-additive (H
1
and H
2
)
were important for most of the characters studied
(Table 3 and 4). This is in harmony with the results of
the combining ability analysis. However, the
magnitude of non-additive components was more than
additive components for most of the traits. The genetic
component t
2
(Table 4) was non-significant for all the
traits under study which indicated the absence of
non-allelic interactions in these traits.
Table 3 Components of genetic variance for different characters
Characters
D
H
1
H
2
F
E
Dry matter content (%)
6.62±4.42
62.66*±10.17
55.24*±8.85
9.18±10.46
0.35±1.47
Ascorbic acid in green fruits
(mg/100 g fresh weight)
611.56±450.24
4015.91*±1035.05 2931.20*±900.49
1134.49±1063.89 90.82±150.08
Ascorbic acid in red fruits
(mg/100 g fresh weight)
101.71±149.56
1355.32**±343.82 1204.08**±299.13 180.93±353.40
0.30±49.85
Capsaicin in powder (%)
0.002±0.01
0.07*±0.02
0.06*±0.02
0.002±0.02
0.0006±0.004
Oleoresin content (%)
8.81*±3.72
44.65*±8.56
32.14*±7.44
9.93±8.80
0.02±1.24
Capsaicin in oleoresin (%)
0.04±0.22
1.33*±0.51
1.24*±0.44
0.04±0.52
0.01±0.07
Colouring matter in powder (ASTA) 1033.62*±375.90 2967.39*±864.14
2096.46*±751.80
1431.60±888.22 4.05±125.30
Colouring matter in oleoresin
(ASTA)
7426.76*±3419.68 51939.59*±7861.35 40202.29*±6839.37 11901.06±8080.40 4.92±1139.89
Note: *, ** Significant at 5% and 1% level respectively
Table 4 Ratio’s of component of genetic variance for different characters
Characters
(H1/D) 0.5 H
2
/4H1 (4DH
1
)
0.5
+F/(4DH
1
)
0.5
-
F
h
2
/H
2
r
t
2
b+SE(b)
Dry matter content (%)
3.08
0.22
1.58
-
0.002 0.06 0.84
0.04±0.28
Ascorbic acid in green fruits (mg/100g
fresh weight)
2.56
0.18
2.14
-
0.01 0.10 0.23
0.08±0.34
Ascorbic acid in red fruits (mg/100 g
fresh weight)
3.65
0.22
1.64
0.02
-
0.28 4.18
-
0.14±0.19
Capsaicin in powder (%)
5.73
0.23
1.21
0.01
-
0.004 32.37
-
0.001±0.08
Oleoresin content (%)
2.25
0.18
1.67
0.02 0.03 2.81
0.02±0.22
Capsaicin in oleoresin (%)
5.73
0.23
1.21
0.009 0.003 32.19
0.001±0.08
Colouring matter in powder (ASTA) 1.69
0.18
2.38
0.04
-
0.23 0.86
-
0.16±0.28
Colouring matter in oleoresin (ASTA) 2.64
0.19
1.87
1.07 0.43 0.00
0.42±0.37
Note: *, ** Significant at 5% and 1% level respectively
The dominant components H
1
and H
2
(Table 3) were
significant for dry matter content, ascorbic acid
content in green fruits, ascorbic acid in red fruits,
capsaicin in powder andcapsaicin in oleoresin;
suggesting only non-additive components of variance
were significant and therefore more important than the
additive one which was indicated by degree of
dominance (H
1
/D)
0.5
as its value is more than unity for
these traits (Table 4) which suggest over dominance.
Besides, for oleoresin content, colouring matter in
powder and colouring matter in oleoresin; the additive
component (D) as well as dominant components (H
1
and H
2
) were significant (Table 3), suggesting that
both additive and non-additive gene effects were
important for this traitbut the dominant component
was more important than additive one, which was also
confirmed by degree of dominance (H
1
/D)
0.5
as its
value is more than unity for these traits (Table 4)
which suggest over dominance. The magnitude of H
was greater than that of D for all the characters which
also described preponderance of dominant type of
gene action determining their inheritance. The positive
F value (Table 3) for all quality traits under study
suggested the more frequency of dominant genes in
