Genotype by environment interactions effects on yield and curcumin in turmeric (Curcuma longa L.).

Genotype by environment interactions effects on yield and curcumin in turmeric (Curcuma longa L.).

Anandaraj M, Prasath D, Kandiannan K, Zachariah T J, Srinivasan V, Jha A K, Singh BK, Singh AK, Pandey VP, Singh SP, Shoba N, Jana JC, Kumar KR, Maheswari KU

Industrial Crops and Products 53: 358-364, 2014

E-mail: bksinghkushinagar@yahoo.co.in

Abstract

Eleven cultivars were evaluated for fresh yield (10 environments), curing per cent, cucumin and dry yield (five environments) across India, four each in North and South India and two in North East India, ranging from 43 to 893 m above mean sea level. Combined analyses showed significant differences among cultivars, environments, and cultivar by environment interactions for yield, curing per cent and curcumin contents. A large proportion (70.8%) of variation on fresh yield was attributed to environments; however, for curing per cent, curcumin content and dry yield, genotype effect accounted for 31.2%, 17.7% and 15.7%of variation, respectively. Mega Turmeric was the most stable for fresh yield with above average yield per plant across all environments. Rajendra Sonia was performing well at specific locations as the fresh yield was high and was highly responsive to favorable environments. Results on curcumin and curing per cent showed that, IISR Kedaram performed consistently across five environments with regression values almost equal to one and non-significant deviation from regression was adjudged to be the most stable cultivar for curcumin production. High curcumin cultivar Narendra Tumeric-1 was least responsive at environments with regression values less than one and significant deviation from regression. Mega Turmeric-1, IISR Prathiba and IISR Kedaram showed high stability for dry yield across environments. Three varieties, Mega Turmeric-1, IISR Kedaram and IISR Prathiba could serve as a good genetic source for stability in breeding programs for high dry yield and curcumin content.