Genetic variability, heritability, and genetic advance estimates in selected groundnut genotypes (<i>Arachis hypogaea</i> L.) for agro-morphological and yield traits.

Groundnuts (Arachis hypogaea L.), is a crucial food and oil crop in the tropics, require genetic variability assessment for efficient breeding programs using appropriate parameters like genetic coefficient of variation, heritability estimates, association among yield related traits and genetic advance. This study aims to identify genotypes with desirable traits to improve yield and adaptability, contributing to better crop improvement strategies. The study used a randomized complete block design with three replications, consisting of fourteen selected genotypes. Quantitative traits were used to estimate genetic variability parameters, heritability, and genetic advance. The analysis of variance revealed significant differences (p < 0.005) for all studied traits, indicating greater variability in genotypes. Characters exhibited different levels of variability, heritability, and genetic advance among the genotypes. The estimate of the broad-sense heritability ranged from 13.33% to 33.33% for canopy spread and days to maturity respectively. Low to high phenotypic coefficient of variation (PCV) and genotypic coefficient of variation (GCV) were recorded. The study found that traits such as number of branches, pods per plant, fresh and dry plant weight, kernel yield, pod yield, and shelling percentage showed high genotypic coefficient of variation, moderate broad sense heritability, and high genetic advance. These traits can be beneficial for groundnut improvement through effective phenotypic selection, resulting in high expected genetic gain. The study found that pod yield is significantly correlated with kernel yield, grain length, grain width, 100-seed weight, fresh and dry 100-pod weight, and number of pods per plant. Kernel yield is positively correlated with the number of branches per plant, pod per plant, fresh and dry 100-pod weight, 100-seed weight, grain length, and grain width. In addition, the first four principal components accounted for 90.37% of total variation in all morphological traits.