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Title: Studies on biometric characters, nutritional and pre-processing qualities in garden pea lines
Authors: S N, Jayasimha
Guide/Chairperson: A B, Pal
Keywords: biometric characters
garden pea lines
Issue Date: 1987
Year of Submission: 1987
Abstract: Investigation to study the important morphological characters, nutritional constituents, pre-processing qualities and the inter-relationship among these characters were carried out utilizing 24 breeding lines of garden pea (Pisum sativum L.). Data on morphological characters indicated that the lines used were either early or midseason and short or medium tall in stature. These showed wide variability for characters like the number of reproductive nodes (7.5-13.50, total number of pods/plant (4.13-10.10), pod length (4.03- 7.57 cm), 100 green pod weights (66.25-421.50 g), number of seeds/pod (4.52-7.33) and 100 green seed weight (9.25-40.9 g). Observations on green pod yield/plot indicated that the lines ‘RPH 68’, and ‘BK 12-SB’ were high yielders compared to the rest. Correlations worked out at the phenotype level among 20 characters indicated that pod length correlated significantly and positively with 100 green pod weight, 100 green seed weight, phosphorous and ascorbic acid contents. Total number of pods/plant correlated significantly and negatively with crude protein content. Green pod yield/plot had positive correlation with iron content. Iron had highly significant and positive correlation with phosphorous content. Combined assessment of parameters indicated that the line ‘RPD 12-SB’, ‘RPA 9-5-3 Nm’, ‘RPH 68 BK’, ‘FC 1-32-1-2-SB (19)’ and ‘Bonneville’ were promising for yield parameters. FC 1-32-1-2-SB (19)’ ‘RPG 1-11-GMS’, ‘RPB-12-3-BK 8’ and ‘Bonneville’ were ideal for quality parameters. The lines ‘FC 1-32-1-2-SB (19)’ and ‘RPC 13-3-7-6’ were found to be most suitable for yield and processing quality.
URI: http://www.erepo.iihr.ernet.in/handle/123456789/366
University in which they received their degree: University of Agricultural Sciences, Bangalore
Degree Level: M.Sc

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