Genetic Variability, Heritability and Genetic Advance in Ethiopian Mustard (Brassica carinata A. Braun) Accesions for Nutritional Quality Traits

Ethiopian mustard is a traditional African vegetable, previously gathered from the wild for human consumption and the species is a very common leafy vegetable in Ethiopian cuisine and is much liked. This study was conducted to assess genetic variability, heritability and genetic advance among Ethiopian mustard genotypes leaf for nutritional quality trait. 36 Ethiopian mustard genotypes with two replications, a total of 72 sample of leaf were evaluated for 9 nutritional quality traits. The research result revealed the presence of highly significant (P<0.01) differences among Ethiopian mustard genotypes for all traits. The phenotypic and genotypic coefficients of variation ranged from 1.83 to 56.73% and 1.26 to 53.96%, respectively. The lowest and highest values were calculated for leaf moisture content and iron content for both GCV and PCV. The heritability values ranged from 48.03 to 96.59 and the genetic advance as percent of mean was estimated in the range between 1.81 and 105.71%. The lowest and highest values of heritability were calculated for moisture content and ash content respectively, whereas the lowest and highest value of genetic advance as percent of mean were calculated for moisture content and iron content respectively. The research results suggested the higher chance of developing varieties for high nutritional quality through selection and/or crossing of genotypes of Ethiopia mustard.

Author(s): Ousman Yimer, Wassu Mohammed, Endale Teju

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