International Journal of Horticulture and Food Science
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P-ISSN: 2663-1067, E-ISSN: 2663-1075
International Journal of Horticulture and Food Science
Printed Journal   |   Refereed Journal   |   Peer Reviewed Journal
International Journal of Horticulture and Food Science
2022, Vol. 4, Issue 1, Part A
Study on genetic variability heritability and correlation studies in cowpea (Vigna unguiculata L. Walp.)

Datthi Satayanarayan, Deepanshu and Vijay Bahadur

The present investigation entitled “Study on genetic variability heritability and correlation studies in cowpea (Vigna unguiculata L. Walp.)” was conducted at Research field, Department of Horticulture, SHUATS, Prayagraj. (U.P) during Rabi season of 2020-2021 The soil of experimental plot was sandy loam in texture nearly neutral in soil reaction (pH6.7) The experiment was conducted in randomized block design (RBD), consisting of 33 treatments combinations with 3 replications and was allocated randomly in each replication which consists of 33 genotypes The result concluded that out of tested thirty-three genotypes. The IC257407 was recorded maximum plant height (At flowering) (165.98 cm), plant height (Maturity) (181.94), number of nodes on main stem (20.42), minimum days to first pod formation, minimum days to first flowering, minimum days to 50% flowering and minimum days to 50% maturity was recorded in IC243501. Maximum number of peduncles per plant (31.72), number of pods per peduncle (6.64), number of pods per plant (76.53), Dry pod weight (3.44 g), pod length (22.40 cm), number of seeds per pod (16.98), number of seeds per plant(1002.61), seed weight per plant (152.29g), test weight (176.83g), TSS (15.44%), protein content (28.51%), pod yield (9836.44 kg/ha) was also recorded in IC253276.
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How to cite this article:
Datthi Satayanarayan, Deepanshu, Vijay Bahadur. Study on genetic variability heritability and correlation studies in cowpea (<em>Vigna unguiculata</em> L. Walp.). Int J Hortic Food Sci 2022;4(1):10-17.
International Journal of Horticulture and Food Science
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