Studies on Genetic Variability and Heritability in Turmeric (Curuma longa L.)
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Genetic variability, phenotypic and genotypic coefficient of variation, heritability and genetic advance was studied for eighty three turmeric genotypes collected from different sources of India including local collections. High phenotypic coefficient of variation, and genotypic coefficient of variation was obtained for number of secondary rhizomes, whereas, highest heritability was observed for curcumin content and curing percentage, indicating that these characters are important in crop improvement which are contributed by additive genes where the improvement can be made by simple selection . The selection for these characters will be more effective in, Vontimitta for number of secondary rhizomes, CLL 335 for number of primary rhizomes and yield per plant and curcumin content for T Sundar. Thus results indicated that in turmeric individual plant selection based on desirable characters could be effectively utilized for extraction of superior genotypes.Keywords:
Coefficient of variation
Genetic Variability
Thirty promising barley (Hordeum vulgare L.) genotypes were grown in rabi season of 2012 under normal and limited moisture conditions to assess the presence of variability for desired traits and amount of variation for different parameters. Genetic parameters variability, heritability and genetic advance were estimated for all the traits. Analysis of variance revealed significant differences among entries for all the characters. In normal condition the estimates of genotypic coefficient of variation (GCV) and phenotypic coefficient of variation (PCV) were high for number of effective tillers per plant, biological yield per plant, plant height and spike length. In limited moisture condition the highest genotypic coefficient of variation was recorded for number of effective tillers per plant. The other characters which showed high genotypic coefficient of variation were relative water content, seed yield per plant, spike length and biological yield per plant. High heritability along with high genetic advance (%of mean) was observed for plant height, number of effective tillers per plant, spike length, biological yield per plant, relative water content and seed yield per plant in both the environments.
Coefficient of variation
Genetic Variability
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파종기에 따른 울금의 초장, 경직경 및 엽수는 5월 10일 파종구에서 가장 양호하였다. 생육단계에 따른 울금의 생육변화를 살펴본 결과 울금의 생육최성기인 10월에 초장은 121 cm로 가장 길게 나타났고, 경직경 또한 3.45 cm로 가장 두꺼웠다. 엽수는 9월 20일 6매로 조사되었으나 이후 엽수가 감소함이 관찰되었다. 생육단계에 따른 울금 지하경 무게 변화는 생육기간에 경과함에 따라 지하경의 무게 증가가 비례하였으며, 11월 20일 조사에서 울금의 수량이 가장 크게 나타났다. 울금을 건조하는데 가장 적합한 온도는 $40^{\circ}C$ 로 확인되었다. 부형제를 달리하여 제조한 울금환의 관능검사 결과는 향, 색, 맛, 조직감 및 종합적 기호도에서 찹쌀과 꿀을 부형제로 사용한 시험구의 기호도가 가장 우수하였으며 밀가루만을 사용한 시험구의 선호도는 낮게 나타났다. We investigated the optimal cultivation system and dry processing method of rhizomes from Curcuma longa L. in Suncheon, the southern area of Korea. The experimental results are summarized as followings. Curcma longa rhizomes were transplanted on Apr. 30th, May 10th, and May 20th. The plant height, stem diameter, number of leaves and yield were highest in transplanted on May 10th. The fresh rhizome weight of Curcma longa was the heaviest in November 20 and the optimal dry temperature was $40^{\circ}C$ . In sensory evaluations, there were significant differences among the Curcuma longa pills in terms of flavor, color, color and texture and overall acceptability, and honey added groups received significantly higher scores than the other groups.
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The present investigation was undertaken to study the genetic variability, heritability and correlation of grain yield and yield related traits. Analysis of Variance of 25 finger millet advanced breeding lines revealed significant variation for all the traits studied. The mean grain yield was 31.50 q/ha, with a minimum of 29.22 and maximum of 39.74 q/ha. Grain yield recorded genotypic coefficient of variation of 12.86, while phenotypic coefficient of variation was 18.06 q/ha. Heritability ranged from 0.35 (number of finger per ear) to 0.88 (days to 50% flowering), while heritability for yield was 0.51. Number of tillers per plant and number of fingers per ear were observed to be highly associated with yield. The present findings implies the presence of larger variability for yield and other related traits which can be exploited in finger millet improvement.
Coefficient of variation
Genetic Variability
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Six important cultivars (cvs.) and two wild relatives of unprocessed turmeric (Curcuma longa L) were examined separately from mother rhizomes and fingers for their curcumin and essential oil contents. The curcumin contents in mother rhizomes of all cultivars were comparatively more than those present in fingers except 'Rajapuri', The mother rhizomes of 'Mydukur' and fingers of 'Salem' exhibited the highest curcumin content among all other cultivars, The highest essential oil content was observed in mother rhizomes of 'Mydukur' and fingers of 'Salem'. The curcumin and essential oil contents in Ranahalada is quite comparable with other six cultivars. The wild Ambehalada is neither a good source of curcumin nor of essential oil.
Zingiberaceae
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The effectiveness of the antioxidant properties of fresh and dry rhizomes of two tropical turmeric species (Curcuma longa) long and short varieties and dry turmeric spice powder have been evaluated with 1,1-Diphenyl-2-picryl-hydrazyl(DPPH) and beta - carotene bleaching radical-generating systems. The results showed that the aqueous extract of fresh rhizomes showed higher antioxidant properties as compared to the extracts from dry rhizomes, while the commercially available dry turmeric powder, commonly sold and used as a spice in Indian markets and used as a very common spice in Indian cooking, had the least antioxidant properties. A comparison of the two different species in their two different physical states of rhizomes-fresh and dry, showed considerable loss in antioxidant properties in dry powders. The order of reactivity is curcuma-long (dry) < dry spice turmeric powder < curcuma-long (wet) < curcuma-short(dry) < curcuma-short(wet). The loss of antioxidant properties during the dry spice preparation thus signifies that its beneficial pharmacological activities were definitely reduced. It is therefore recommended that fresh Curcuma longa rhizome be preferred for consumption to get its maximum benefit.
Spice
Zingiberaceae
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The present study demonstrates the dynamics of Curcumin content in Curcuma caesia Roxb. rhizomes with different storage conditions and durations. The rhizomes were stored and analysed for Curcumin content in the laboratory of College of Forestry under Orissa University of Agriculture and Technology, Bhubaneswar. The results revealed that the Curcumin content (4.43 g/100 g) before storing the dried rhizome powders under different storage conditions and durations increased in all storage conditions when stored upto 90 days. Dried rhizome powder stored in closed polythene bags kept in dark showed maximum Curcumin content (7.63 g/100 g) in case of 90 days storage whereas the minimum content (4.43 g/100 g) was recorded before storing the rhizome powder under different conditions. The present study can give us a more insight on the variation in Curcumin content under different storage conditions and durations.
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Correlation and path analys is of 11 characters of turmeric (Curcuma longa) were carried out using 22 genotypes at Raigarh (Chhattisgarh). Plant height, leaf length, thickness of primary and secondary rhizomes and number of secondary rhizomes revealed significant positive associations with rhizome yield. Path analysis showed positive direct effect of plant height, leaf length and thickness of primary and secondary rhizomes on rhizome yield. These traits may be given due e,,'phasis while making selections for improvement in rhizome yield of turmeric.
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The search for effective natural antioxidants has been increasing nowadays due to human health concern. Further investigation of the Zingiberaceae plants such as Etlingera philippinensis, a Philippine endemic plant, and Curcuma longa (turmeric) is key towards alleviating this concern. The present work aimed to provide fundamental information on the total antioxidant activity (TAA), total phenolic content (TPC), and curcumin content of the ethanolic extracts of the fresh and cured rhizomes of C. longa and E. philippinensis. Healthy and fresh rhizomes of E. philippinensis were collected from Kibawe, Bukidnon, while C. longa were from Musuan, Bukidnon, Philippines. TAA determination was done using phosphomolybdenum method, while TPC and curcumin content using spectrophotometric method. Results showed that the TAA of fresh and cured rhizomes of C. longa were significantly higher than those of fresh and cured rhizomes of E. philippinensis. The TPC of fresh and cured rhizomes of C. longa were significantly higher than those of fresh and cured rhizomes of E. philippinensis. Significantly higher curcumin content was also observed in the rhizomes of C. longa as compared to that in the fresh and cured rhizomes of E. philippinensis. Generally, the ethanolic extracts of the cured rhizomes of E. philippinensis and C. longa exhibited higher TAA, TPC, and curcumin content than the fresh one. TAA, TPC, and curcumin were significantly correlated with each other. It can thus be concluded that E. philippinensis could also be a source of valuable curcumin.
Zingiberaceae
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Curcuma longa L. also known in some places as Indian saffron or curcuma is a rhizome from southeast India. The rhizome grows on places with hot and wet weather at 30°C. Due to the phytochemical composition, the rhizome is used for its medicinal value in pharmaceutical industry, and by its pigments, it is used in cosmetic and food industries. The Huasteca Potosina is a region that possesses the favorable climatic conditions for the cultivation of curcuma. Because of this reason, researchers are in search of alternatives to valorize the rhizome and to promote the cultivation of the plant. Curcumin is one of the compounds present in high amounts in the rhizome. The rhizome also contains other curcuminoids. The industries that use these compounds from this rhizome must use huge amounts of organic solvents for the extraction. The yield and purity obtained by the conventional methods are low and the costs for the recovery are elevated. The present manuscript reviews the main compounds found in curcuma, 184the extraction and concentration methods, as well as the main application of phytochemicals.
Phytochemical
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