Multivariate Analysis in Bread Wheat (Triticum aestivum L.) for Yield and Yield Contributing Traits

The present investigation was conducted to examine the 20 Bread Wheat genotypes to study the genetic parameters, correlation and genetic diversity. The experiment was carried out in main experimental station of Agricultural Research Farm, Rama University (U.P), Mandhana, Kanpur during Rabi Season, 2020-21 in Randomized Block Design (RBD) with three replications. Analysis of variance showed highly significant differences among 20 Bread Wheat for 11 characters studied. Genetic divergence was estimated among 20 genotypes by using Mahalanobis’s D2 statistic. The genotypes were grouped into 5 clusters. Cluster 1 comprises maximum genotypes which is 15 in numbers namely (HPST-16-17-07, BHU 25, BHU 31, ZINCO1, ANKUR, PBW Zn 1, WB 02, HPAN 101, HPAN 147, HPAN 164, HPAN 57, HPAN 65, HPAN 111, HPAN 127, HD 2967) followed by cluster 2 comprises 1 genotypes ((HPAN 42), cluster 3 comprises 1 genotype (HPST 16 -17-15), cluster 4 comprises 2 genotype (HPST 16-17-16, CRD GHEHU 1), cluster 5 comprises 1 genotype (PBW 677). The maximum Intra-cluster (D2) was registered for cluster 1 (7.93). Inter-cluster distance (D2) was found maximum between cluster 4 and cluster 5. Cluster 4 showed maximum cluster mean value for grain yield per plant. Cluster means indicated that none of the clusters was superior for all the characters studied. Therefore, hybridization between genotypes belonging to different clusters is suggested for development of superior genotypes. Thousand seed weight was the main factor contributing towards genetic diversity accounting for (26.32%) followed by grain per spikelets (25.79%)

Study of Fermentation Variables for the Preparation of Wine from Jamun Fruit

The present investigation was conducted with the objective to explore the production of wine from Jamun fruit by manipulating the fermentation variables. During study three different wine yeasts strains viz. Sachharomyces cerevisiae 3304, 4787 and 3604 were first screened at 15oC and 25oC for their ability to produce wine using Jamun juice with respect to sugar utilization, alcohol production and yeast viable count, strain S. cerevisiae 4787 was selected on the basis of fermentation rate and final alcohol level in the wine. This strain was used for experiment carried out to investigate the effect of inoculum levels (2.5%, 5% and 7.5%) on the wine. Wine was chemically analyzed and observed that there was no significant effect of inoculum level. Considering the chemical composition of wines, yeast strain S. cerevisiae 4787, 7.5% inoculum level and fermentation temperature 25oC were optimum conditions for the preparation of wine. Wine thus prepared was evaluated chemically as well as organoleptically. It was observed that Jamun wine was quite acceptable and acceptability of wine was increased with storage

Genetic Characterization and Character Association Study in Bread Wheat (Triticum aestivum L.) for Grain Yield and Yield Attributing Traits

Present research work was carried out at the research farm of Department of Genetics and Plant Breeding, Rama University, Kanpur to investigate the pattern of genetic variability and heritability in the elite genotypes of wheat germplasm. In current study 27 wheat genotypes including checks entries viz., HD 2967 AND PBW 152 have been evaluated in randomized block design in 3 replication and the observations have been recorded on the eleven metric traits viz., Days to 50% flowering, Days to maturity, Flag leaf area (cm2), Tillers per plant, plant height (cm), spike length (cm), Spikelet per spike, Grain yield per plant (g), Biological yield per plant (g), Test weight (g) and Harvest index (%). The analysis of variance showed significant mean sum of squares due to all traits under study. High estimates of heritability were observed for all of the traits viz., grain yield per plant (98.90%) followed by test weight (95.53%) and harvest index (94.88 %), whereas, high estimates of genetic advance (>20%) in per cent over mean was recorded for the traits grain yield per plant (44.26%) followed by spike length (36.12%) and Test weight (28.51%), High heritability accompanied with high genetic advance for the traits showed additive gene action and the selection for such traits would be rewarding