Genetic Variability and Diversity for Rancidity and Associated Characters in Pearl Millet (Pennisetum Glaucum L.)

Abstract Pearl millet is a world’s hardiest warm season crop with a very good source of energy, protein, iron and zinc. The development of high yielding pearl millet hybrids with good keeping quality of the flour is essential to meet the needs of food industry. In this study yield, rancidity and its associated characters were estimated in 49 parental lines comprising of 24 B lines and 25 R lines of pearl millet. The lines 07999R, 04999B, 08222R were identified as low rancid lines. High heritability coupled with high genetic advance was reported for 1000 seed weight, fat content, lipase, lipoxygenase, peroxidase and alcoholic acidity on 5th day of storage indicating additive gene effectgoverning these traits. Correlation studies suggested that alcoholic acidity on 5th day of storage was positively associated with activity of enzymes lipase and lipoxygenase. In diversity studies Cluster II had lines with low alcoholic acidity on 5th day of storage and moderate grain yield per plant.