Study on Genotypic Variability for Seed Weight, Moisture Content and Cooking Quality of Early- and Late-Maturing Varieties/Genotypes Pigeonpea (Cajanus cajan L.)
Ananya Tiwari
Department Agricultural Biochemistry, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur – 208002, U.P., India.
Pratibha Singh *
Department of Biochemistry Acharya Narendra Deva University of Agriculture and Technology, Ayodhya, U.P., India.
C L Maurya
Department of Seed Science and Technology, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur- 208002, U.P., India.
Sarvendra Kumar
Department of Genetics and Plant Breeding, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur-208002, U.P., India.
Prabhash Kumar Shukla
Department of Biochemistry Acharya Narendra Deva University of Agriculture and Technology, Ayodhya, U.P., India.
Shivendra Kumar Vishwakarma
Department of Biochemistry Acharya Narendra Deva University of Agriculture and Technology, Ayodhya, U.P., India.
Manish Kumar
Department of Agriculture Statistics Acharya Narendra Deva University of Agriculture and Technology, Ayodhya, U.P., India.
*Author to whom correspondence should be addressed.
Abstract
This study assessed 20 genotypes of early- and late maturing pigeonpea for 1000-seed weight, moisture content, and cooking quality over the course of two year (2023 and 2024). A thorough evaluation of stability and performance was provided by the pooled data. All traits showed significant genotypic variances, suggesting a high level of genetic variability and selection potential. CO-9 had the largest seed weight (102.24 g) among early-maturing genotypes- followed by PAU-881 (95.39 g). In contrast, late-maturing types were led by KA-17-1 (119.73 g) and NDA-1 (117.68 g). PUSA-211 (96.30 g) and JKM-189 (72.44 g) on the other hand, showed the lowest seed weights in late and early maturing groups respectively. The moisture content had an impact on seed storability, ranging from 5.37% (VLA-1) to 8.06% (JKM-189). While genotypes with higher moisture content (NDA-1 and IPA-15-2) could need special care, genotypes with lower moisture content, like VLA-1 and KA-12-1, are better suited for long-term storage. With cooking times ranging from 15.00 to 17.28 minutes-the genotypes PAU-881, VLA-1, and KA-17-1 were categorized as fast-cooking genotypes, making them perfect for applications that save energy and are desired by consumers. In contrast, the cooking times of CO-9, MAL-6, and NDA-1 were greater, which could be because of their thick seed coatings or more anti-nutritional components. When all these things considered, genotypes like CO-9, KA-12-1, and PAU-881 show promise for breeding initiatives that seek to increase yield, storage stability, and cooking quality in order to satisfy consumer and industry demands.
Keywords: Pigeonpea, genotypic variability, seed weight, moisture content, cooking quality