GE NETIC VARI ABIL ITY AND COR RE LA TION ANAL Y SIS IN BER (Zizyphus mauritiana Lamk.) GERMPLASM GROWN IN LUCKNOW

HortFlora Research Spectrum, 1(2): 122-126 (2012) ISSN : 2250-2823 GE NETIC VARI ABIL ITY AND COR RE LA TION ANAL Y SIS IN BER (Zizyphus mauritiana Lamk.) GERMPLASM GROWN IN LUCKNOW Ganesh Shukla, Rekha Singh 1, R.B. Ram and Deepa H. Dwivedi De part ment of Ap plied Plant Sci ence (Hor ti cul ture), Babasaheb Bhimrao Ambedkar Uni ver sity, Vidya Vihar, Raebareli Road, Lucknow. 1National Bo tan i cal Re search In sti tute, Lucknow E-mail: ganeshshukla2007@rediffmail.com ABSTRACT: A study was con ducted in sodic soil con di tions of Lucknow dur ing 2005-2006 us ing 16 genotypes of Zizyphus mauritiana Lamk. in which 12 were com mer cial cultivars viz. Banarasi Ka raka, Karali, Shootless, Mehrun, Peundi, Gola, Jaffran, Chhuhara, Khinni, Desi, Kaithli and Illaichi; and 4 se lec tions-i.e. Ambedkar Ber 1, Ambedkar Ber-2, Ambedkar Ber-3 and Ambedkar Ber-4 to cor re late 13 physico-chem i cal char ac ters of fruits i.e. fruit, fruit, fruit, fruit vol ume, spe cific grav ity, to tal sol u ble solid (TSS), acid ity, ascor bic acid, stone and stone, stone, pulp: stone ra tio and fruit pulp. The ex per i ment was car ried out in completely randomized design (CRD) with three replications. Correlation analysis study showed a high pos i tive and sta tis ti cally sig nif i cant (P<0.01) cor re la tion be tween fruit pulp and fruit (0.999). pulp also had pos i tive and sig nif i cant cor re la tion with fruit vol ume (0.874) and fruit (0.730). volume indicated negative correlation with specific gravity. Therefore, in for ma tion on dif fer ent physico-chem i cal char ac ters of fruits and fruit pulp yield may be of great im por tance to a breeder in se lect ing a de sir able ge no type. Keywords: Ber, ge netic vari abil ity, cor re la tion anal y sis, physico-chem i cal char ac ters. In dian ju jube or ber (Z. mauritiana Lamk.), be longs to the fam ily Rhamnaceae, con sists of 45 gen era and 550 spe cies. The ge nus Zizyphus has ap prox i mately 40 spe cies, in clud ing Zizyphus mauritiana Lamk.( In dian ju jube). It is one of most an cient and com mon fruits in In dia (Rai and Gupta, 10). The ber fruits has a high sugar con tent and a high level of vi ta mins A & C, car o tene, phos pho rus and cal cium. It is an ex cel lent source of ascor bic acid and ca rot en oids. Ber can pro vide food se cu rity, due to sus tained pro duc tion of the fruit, ir re spec tive of drought, as the tree is drought and sa line tol er ant and can grow on poor and de graded land. It is widely dis trib uted in trop i cal and sub trop i cal cli mates in the world (Mukhtar et al., 7). The fresh fruit has a mild sub-acid fla vour and crisp firm flesh. It is used for prep a ra tion of murrabba, candy, pick les, pre serve, canned ber and chut ney (Singh, 14) and pulp is used for mak ing jam (Neog et al., 8). Ju jube is both a de li cious fruit and an ef fec tive herbal rem edy. The dried fruits are sto machic, styp tic and tonic con sid ered to pu rify the blood and aid di ges tion (Chopra et al., 4). They are used Received : 29.3.2012 Accepted : 16.4.2012 in ter nally in the treat ment of chronic fa tigue, loss of ap pe tite, di ar rhoea, anae mia, ir ri ta bil ity and hys te ria (Bown, 3). The study of physico-chem i cal char ac ter is tics of dif fer ent ber cultivars are of great value in as sess ing its po ten ti al ity for fruit im prove ment programme through hy brid iza tion for which sys tem atic and sus tained re search needs to be car ried out of all the as pects of com mer cial cul ti va tion in clud ing ba sic stud ies to meet the chal lenges of 21st cen tury (Kumar, 5). Ber dem on strates a rich ge netic di ver sity mostly re sult ing from nat u ral cross-pol li na tion and self-in com pat i bil ity (Bhargava et al., 2). Thus, it is nec es sary to se lect de sired ge no types for su pe rior fruit char ac ter is tics and to de velop stan dard cultivars from a wide va ri ety of nat u ral pop u la tion. MATERIALS AND METHODS Pres ent in ves ti ga tions were car ried out dur ing year 2005-2006 in the De part ment of Ap plied Plant Sci ence (Hor ti cul ture), Babasaheb Bhimrao Ambedkar Uni ver sity, Lucknow. It is sit u ated within the sub trop i cal tract of cen tral U.P. at 26 56 N al ti tude and 80 52 E lon gi tude at an

Genetic variability and correlation analysis in ber (Zizyphus mauritiana Lamk.) germplasm grown in Lucknow 123 Table 1: Genetic variability for physico-chemical characters of ber. Characters Mean + SD Range 3.968 + 0.127 1.51-5.56 2.690 + 0.113 1.01-3.56 19.385 + 1.156 0.98-28.65 volume 16.583 + 1.469 1.00-25.00 Specific gravity 1.225 + 0.071 0.53-2.89 T.S.S. 14.000 + 0.246 8.00-20.00 Acidity 5.667 + 0.355 1.60-9.50 Ascorbic acid 6.243 + 0.421 1.80-8.40 2.480 + 0.083 1.11-3.49 0.657 + 0.018 0.41-1.30 0.795 + 0.049 0.06-3.42 Pulp: ratio 23.660 + 1.158 3.45-65.35 pulp 18.590 + 1.118 0.79-25.17 el e va tion of 1100 me ter above mean sea level. 12 com mer cial cultivars of ber Banarasi Ka raka, Karali, Shootless, Mehrun, Peundi, Gola, Jaffran, Chhuhara, Khinni, Desi, Kaithli, Illaichi, and 4 se lec tions Ambedkar Ber-1, Ambedkar Ber-2, Ambedkar Ber-3 and Ambedkar Ber-4 were se lected for this ex per i ment. s were col lected at fully ripe stage and ex per i ment was car ried out in Com pletely Ran dom ized De sign (CRD) with three rep li ca tions. Ob ser va tions were re corded on some phys i cal char ac ters viz. fruit, fruit, fruit vol ume, spe cific grav ity, stone and stone, stone, pulp:stone ra tio, fruit pulp and bio chem i cal char ac ters viz. to tal sol u ble solid (TSS%), acid ity and ascor bic acid by tak ing twelve healthy and uni formly ripe fruits ran domly from each ge no type. Data on and of fruit and stone were re corded us ing Ver nier callipers, by us ing dig i tal bal ance and vol ume by wa ter dis place ment method. To tal sol u ble solid of the fruit was re corded di rectly with the help of hand refractometer (ERMA, Ja pan 0-30 Brix), whereas acid ity and ascor bic acid were re corded us ing stan dard meth ods as de scribed by (Ranganna, 11). The Sim ple Cor re la tion Co ef fi cients be tween all pos si ble com bi na tions of vari ables were worked out us ing OPSTAT win dows by (Sheoran, 12). RESULTS AND DISCUSSION The anal y sis of vari ance re vealed the sig nif i cant dif fer ence among the ge no types for all the traits stud ied in di cat ing that there is sub stan tial ge netic vari abil ity for these traits. The mean val ues and range for all the fruit traits (Ta ble 1) showed con sid er able vari a tion in mor pho log i cal and physico-chemical char ac ters of fruits. ranged from 1.51-5.56 with mean value 3.968. Range for fruit, fruit, fruit vol ume, spe cific grav ity, to tal sol u ble solid (TSS %), acid ity, ascor bic acid, stone and stone, stone, pulp:stone ra tio and fruit pulp were 1.01-3.56, 0.98-28.65, 1.00-25.00, 0.53-2.89, 8.00-20.00, 1.60-9.50, 1.80-8.40, 1.11-3.49, 0.41-1.30, 0.06-3.42, 3.45:1-65.35:1 and 0.79-25.17 with mean val ues 2.690, 19.385, 16.583, 1.225, 14.000, 5.667, 6.243, 2.480, 0.657, 0.795, 23.660, 18.590, re spec tively. Ge no type Mehrun had high est fruit (21.82 g), fruit vol ume (21.79 cc), fruit pulp (21.21 g) and pulp:stone ra tio (36.98). The re sults of the cor re la tion co ef fi cient anal y sis (Ta ble 2) re vealed that a high, pos i tive and sig nif i cant cor re la tion (P<0.01) was ob served be tween fruit pulp and fruit (0.999), be tween fruit pulp and fruit vol ume (0.874) and be tween fruit pulp and fruit (0.730). had pos i tive and sig nif i cant cor re la tion with fruit vol ume (0.871) and fruit (0.729) and fruit vol ume had neg a tive and sig nif i cant cor re la tion with spe cific grav ity (-0.804) at P<0.01. There was a sta tis ti cally sig nif i cant (P<0.05) and pos i tive cor re la tion be tween fruit vol ume and stone (0.618), fruit vol ume and fruit (0.586) and fruit vol ume and fruit (0.611). vol ume had neg a tive and sig nif i cant cor re la tion with to tal sol u ble sol ids (-0.524) at P<0.05. There fore, study of physico-chem i cal char ac ter is tics of dif fer ent ber cultivars are of great value in as sess ing its po ten ti al ity for fruit im prove ment programme through hy brid iza tion for which sys tem atic and sus tained re search needs to

124 Shukla et al. T able 2: Genotypic means for G enotypes Frui t 13 physico-chemical characters volume (ml) in 16 Specific gravity (g/cc) genotypes of T.S.S. B anarasi Karaka 3.96 8 2.69 0 1 9.38 5 1 6.58 3 1.22 5 1 4.00 0 5.66 7 6.24 3 2.48 0 0.65 6 0.79 5 2 3.66 0 18.59 0 K arali 5.11 3 2.64 8 2 0.16 9 1 8.08 3 1.13 0 1 3.6 6 8.50 0 5.56 8 2.82 8 0.69 4 2.80 5 6.50 0 17.36 3 S hootless 3.61 3 2.52 3 1 0.42 0 8.70 8 1.31 5 1 0.5 0 2.63 3 3.66 8 2.11 6 0.60 8 0.54 9 1 8.61 8 9.87 2 M ehrun 4.61 3 2.93 2 2 1.82 1 2 1.79 2 1.00 5 1 3.00 0 2.63 3 3.66 7 2.29 9 0.68 1 0.60 7 3 6.97 8 21.21 0 P eundi 3.53 0 2.34 5 9.46 7 8.54 1 1.19 8 1 0.00 0 2.86 7 5.84 3 2.23 3 0.62 0 0.57 3 1 6.04 3 8.89 3 G ola 2.99 4 2.48 0 9.71 2 9.16 6 1.07 5 1 7.33 3 3.20 0 4.60 0 1.71 0 0.71 0 0.58 8 1 6.45 2 9.1 2 J affran 4.25 4 2.94 9 2 0.78 8 1 6.41 7 1.36 1 1 5.00 0 3.70 0 4.94 3 2.38 4 0.79 4 0.87 0 2 3.61 3 19.9 2 C hhuhara 3.10 8 2.28 9 1 0.05 8 9.04 2 1.17 1 1 5.66 7 2.80 0 4.94 3 2.06 3 0.76 4 0.63 5 1 5.38 5 9.4 2 K hinni 2.30 5 1.69 9 2.43 5 2.75 0 0.94 7 9.33 3 1.80 0 3.67 8 1.56 4 0.51 8 0.12 3 2 2.79 0 2.3 1 D esi 2.41 3 2.59 6 6.18 9 5.58 3 1.99 0 1 9.33 3 6.80 0 5.02 2 1.32 3 0.92 2 0.61 3 9.25 8 5.5 8 K aithali 2.05 3 1.75 2 4.17 9 2.37 5 2.00 6 1 6.00 0 7.16 7 4.14 3 1.48 7 0.85 8 0.63 8 5.99 3 3.5 4 I llaichi 3.42 3 2.25 9 9.91 2 7.75 0 1.3 4 1 3.33 3 3.60 0 3.70 2 2.17 6 0.55 9 0.57 6 1 7.49 3 9.3 5 A mbedkar Ber 1 1.50 5 1.51 1 2.44 3 2.62 5 0.93 3 1 5.66 7 6.76 7 5.57 8 0.86 9 0.60 6 0.24 6 9.03 8 2.2 0 A mbedkar Ber 2 1.98 8 1.64 8 3.84 8 2.58 3 1.6 8 1 2.33 3 6.96 7 5.63 3 1.17 9 0.68 4 0.38 6 9.66 7 3.4 6 A mbedkar Ber 3 2.28 4 1.59 1 4.19 8 2.91 7 1.44 7 1 2.33 3 9.60 0 4.20 0 1.43 9 0.42 6 0.68 3 5.02 8 3.5 0 A mbedkar Ber 4 2.30 5 2.43 3 7.75 7 6.92 3 1.1 6 1 7.33 3 8.27 0 4.52 3 1.21 5 0.91 1 0.78 1 9.06 4 6.9 8 ber. Acidity Ascor bic acid (mg/ 100g) T able 3: C orrelation coefficients for 13 physico-chemical characters of ber ( Z izyphus mauritian a Lamk.). C hatacters Frui t volume Specific gravity T.S.S. F ruit 1.00 0 0.36 6 0.599 * 0.586 * - 0.41 7-0.14 1-0.36 5-0.43 3 0.42 5 0.08 9 0.39 2 0.33 7 0.602 * F ruit 1.00 0 0.729* * 0.611 * - 0.31 0-0.39 1-0.37 4 0.02 2 0.712* * 0.24 7 0.540 * 0.18 2 0.730* * F ruit 1.00 0 0.871* * - 0.44 2-0.38 1-0.20 2-0.38 0 0.740* * 0.23 6 0.789* * 0.28 4 0.999* * F ruit volume 1.00 0-0.804* * - 0.524 * - 0.13 3-0.21 2 0.44 4-0.04 3 0.618 * 0.39 3 0.874* * S p. gravity 1.00 0 0.600 * 0.15 7-0.10 7 0.01 9 0.28 5-0.23 5-0.36 2-0.44 6 T.S.S. 1.00 0 0.0 0-0.17 6-0.07 8 0.18 0-0.04 4-0.47 5-0.39 2 A cidity 1.00 0-0.13 5-0.34 2-0.17 9-0.14 2-0.06 5-0.20 3 A scorbic acid 1.00 0-0.12 3-0.08 2-0.14 3-0.44 3-0.38 7 S tone 1.00 0 0.32 9 0.806* * - 0.16 8 0.730* * S tone 1.00 0 0.45 1-0.41 5 0.22 5 S tone 1.00 0-0.35 4 0.772* * P :S ratio 1.00 0 0.30 9 F ruit Pulp 1.00 0 *Significant at 5% level; **Significant at 1% level. Acidity Ascorbi c acid Pulp: ratio Pulp:St one ratio Pulp Pulp

Genetic variability and correlation analysis in ber (Zizyphus mauritiana Lamk.) germplasm grown in Lucknow 125 Fig. 1: Average distance between mean clusters of ber genotypes. be car ried out of all the as pects of com mer cial cul ti va tion. Char ac ters like fruit, fruit and fruit vol ume are the yield con trib ut ing char ac ter for im prove ment of pulp yield in ber. Sim i lar as so ci a tions be tween traits stud ies have also been re ported by Thimmappaiah et al. (13) and Kurmi (6) in guava, Attri et al. (1) in mango and Patil and Patil (9) in grape. CONCLUSIONS On the ba sis over all per for mance, four ge no types Mehrun, Jaffran, Karali and Banarasi Ka raka were found more suit able in re spect of fruit (21.82, 20.79, 20.17 and 19.39, re spec tively), T.S.S. (13.00, 15.00, 13.67 and 14.00 Brix), ascor bic acid (3.67, 4.94, 5.57 and 6.24, re spec tively), pulp: stone ra tio (36.98, 23.61, 6.50 and 23.66, re spec tively) and fruit pulp (21.21, 19.92, 17.36 and 18.59) for cul ti va tion un der sodic soil con di tion of Lucknow. pulp yield can be in creased by se lect ing ge no types hav ing higher fruit, fruit and fruit vol ume and for hy brid iza tion par ents can be se lected on ba sis of fruit, fruit and fruit vol ume, which are counted as yield con trib ut ing char ac ters for fruit pulp yield for at tain ing com mer cial cul ti va tion of Ber. Acknowledgements Au thors are grate ful to the De part ment of Ap plied Plant Sci ence (Hor ti cul ture), BBAU, Lucknow, for pro vid ing lab o ra tory fa cil ity and tech ni cal as sis tance for the ex per i ments. REFERENCES 1. Attri, B.L., Sharma, T.V.R.S., Singh, D.B. and Nagesh, P. (1999). Ge netic vari abil ity and cor re la tion stud ies in mango col lec tions of South Andaman. In dian J. Hort., 56 : 144-48. 2. Bhargava, R., Shukla, A.K., Chauhan, N., Vashishtha, B.B. and Dhardar, D.G. (2005). En vi ron. and Ex per i. Bot., 53(2): 135-138. 3. Bown, D. (1995). Encyclopaedia of Herbs and their Uses. Dorling Kindersley, Lon don. ISBN 0-7513-20-31. 4. Chopra, R.N., Nayar, S.L. and Chopra, I.C. (1986). Glos sary of In dian Me dic i nal Plants (In clud ing the Sup ple ment). Coun cil of Scientific and Industrial Research, New Delhi. 5. Kumar, S. (2003). Physico-chem i cal stud ies on litchi (Litchi chinensis Sonn.) cultivars. M.Sc. The sis sub mit ted to B.B.A. Uni ver sity, Lucknow. 6. Kurmi, S.P. (1992). Stud ies on phys i cal and chemical characterization of guava (Psidium

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