Genetic variability and association pattern among nutritional traits in recombinant inbred lines of groundnut (Arachis hypogaea L.)

Groundnut (Arachis hypogaea L.) is the world's third most important source of oil and fourth most important source of vegetable protein. Oil content, protein content and fatty acid composition (O/L ratio) are the most important quality attributes of groundnut. A mapping population segregating for these traits was evaluated for genetic variability and correlation among the traits. The population exhibited significant variation among the genotypes, seasons and G × E interaction. Moderate magnitude of variability followed by higher heritability was observed for most of the quality traits. Negative correlation between oil and protein content, oleic and linoleic acid indicated their antagonistic nature. All the eight fatty acids were correlated with each other either positively or negatively. Superior RILs were identified for higher protein content, oil content, oleic acid and O/L ratio from the population.