Genetic divergence in mustard (Brassica spp. L)

Assessment of genetic variation within Indian mustard (Brassica juncea L.) germplasm using RAPD markers

Genetic Divergence in Relation to Fatty Acids in Brassica Species

Genetic divergence in 105 genotypes of toria Germ plasm was evaluated by using Mahalanobis's D2 test. Oil content, fatty acid composition and glucosinolate content was estimated and data obtained for various characters were subjected to statistical analysis i.e. analysis of variance, heritability, genetic advance, correlation and measurement of genetic divergence. Analysis of variance indicated...

GENETIC DIVERGENCE IN GROUNDNUT (Arachis hypogaea L)

Comprising 34 groundnut genotypes an experiment was conducted in a randomized block design with three replication at the Research farm of Regional Agricultural Research Station, BARI, Hathazari, Chittagong during Rabi season (December 2009 to April 2010) for estimation of the multivariate analysis of divergence. The genotypes were grouped into five clusters. Cluster III contained the highest nu...

GENETIC DIVERGENCE IN CHICKPEA (Cicer arietinum L.)

Genetic diversity of 27 chickpea genotypes was studied through Mahalanobis D and Principal Component analysis. The genotypes under study fall into five clusters. The cluster II contained the highest number of genotypes (11) and Cluster I contained the lowest. Cluster I produced the highest mean value for number of pods per plant. The inter cluster distances were much higher than the intra clust...

Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. subsp. maire) seeds.

This study investigates the effects of temperature and pressure on inactivation of myrosinase extracted from black, brown and yellow mustard seeds. Brown mustard had higher myrosinase activity (2.75 un/mL) than black (1.50 un/mL) and yellow mustard (0.63 un/mL). The extent of enzyme inactivation increased with pressure (600-800 MPa) and temperature (30-70° C) for all the mustard seeds. However,...