Variability and Genetic Parameters for Nutritional Quality Traits of Macaroni Wheat (Triticum durum L.) Genotypes

The present investigation was carried out to study genetic variability and genetic parameters for nutritional quality traits in sixteen macaroni wheat genotypes along with the five checks i.e. Panchavati, Godavari, MACS-3949, NIDW-1149, AKDW-2997-16. Nine quality characters were studied to estimate variability and genetic parameters. Statistical analysis revealed that significant differences for all the characters studied, indicating presence of considerable amount of variations among genotypes. Phenotypic coefficient of variation (PCV) was found to be higher than the genotypic coefficient of variation (GCV) for all the characters. This confirms a wider genetic variability observed among the sixteen durum wheat. Heritability in broad sense ranged from 82.12% to 99.96%. Highest estimate of heritability was recorded for calcium content (99.96%) followed by sodium content (99.81%), Estimates of genetic advance ranged from 0.19 to 7.45. The highest estimate for genetic advance were recorded for Mg content (7.45) followed by Ca content (5.03). The significant positive correlation was found between protein content (%) with fiber content (%) and all minerals except Na content (mg/100 g) at both genotypic and phenotypic level. The performance of macaroni wheat genotypes for nutritional traits viz., NIDW-1582, NIDW-1556, NIDW-1555 have high protein content, NIDW-1582, NIDW-1556 for Iron content, NIDW-1582, NIDW-1556, NIDW-1555 for zinc content, NIDW-1569 calcium content and NIDW-1556 for magnesium content could be utilized in further breeding programme to develop a new biofortified varieties in macaroni wheat.