Genotype-environment-interaction and stability of root mealiness and other organoleptic properties of boiled cassava roots
Genetic enhancement of cassava aimed at improving cooking and eating quality traits is a major goal for cassava breeders to address the demand for varieties that are desirable for the fresh consumption market segment. Adoption of such cassava genotypes by consumers will largely rely not only on thei...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
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Springer
2022
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| Online Access: | https://hdl.handle.net/10568/126535 |
| _version_ | 1855536334406418432 |
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| author | Uchendu, U.K. Njoku, D. Ikeogu, Ugochukwu N. Dzidzienyo, D. Tongoona, Pangirayi Offei, S. Egesi, Chiedozie N. |
| author_browse | Dzidzienyo, D. Egesi, Chiedozie N. Ikeogu, Ugochukwu N. Njoku, D. Offei, S. Tongoona, Pangirayi Uchendu, U.K. |
| author_facet | Uchendu, U.K. Njoku, D. Ikeogu, Ugochukwu N. Dzidzienyo, D. Tongoona, Pangirayi Offei, S. Egesi, Chiedozie N. |
| author_sort | Uchendu, U.K. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Genetic enhancement of cassava aimed at improving cooking and eating quality traits is a major goal for cassava breeders to address the demand for varieties that are desirable for the fresh consumption market segment. Adoption of such cassava genotypes by consumers will largely rely not only on their agronomic performance, but also on end-user culinary qualities such as root mealiness. The study aimed to examine genotype × environment interaction (GEI) effects for root mealiness and other culinary qualities in 150 cassava genotypes and detect genotypes combining stable performance with desirable mealiness values across environments using GGE biplot analysis. Experiments were conducted using an alpha-lattice design with three replications for two years in three locations in Nigeria. The analysis of variance revealed a significant influence of genotype, environment, and GEI on the performance of genotypes. Mealiness scores showed no significant relationship with firmness values of boiled roots assessed by a penetration test, implying that large-scale rapid and accurate phenotyping of mealiness of boiled cassava roots remains a major limitation for the effective development of varieties with adequate mealiness, a good quality trait for direct consumption (boil-and-eat) as well as for pounding into ‘fufu’. The moderate broad-sense heritability estimate and relatively high genetic advance observed for root mealiness suggest that significant genetic gains can be achieved in a future hybridization program. The genotype main effects plus genotype × environment interaction (GGE) biplot analysis showed that the different test environments discriminated among the genotypes. Genotypes G80 (NR100265) and G120 (NR110512) emerged as the best performers for root mealiness in Umudike, whereas G13 (B1-50) and the check, G128 (TMEB693) performed best in Igbariam and Otobi. Based on the results of this study, five genotypes, G13 (B1-50), G34 (COB6-4), G46 (NR010161), the check, G128 (TMEB693), and G112 (NR110376), which were found to combine stability with desirable mealiness values, were the most suitable candidates to recommend for use as parents to improve existing cassava germplasm for root mealiness. |
| format | Journal Article |
| id | CGSpace126535 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | CGSpace1265352025-11-11T10:42:46Z Genotype-environment-interaction and stability of root mealiness and other organoleptic properties of boiled cassava roots Uchendu, U.K. Njoku, D. Ikeogu, Ugochukwu N. Dzidzienyo, D. Tongoona, Pangirayi Offei, S. Egesi, Chiedozie N. cassava genotypes genetic improvement Genetic enhancement of cassava aimed at improving cooking and eating quality traits is a major goal for cassava breeders to address the demand for varieties that are desirable for the fresh consumption market segment. Adoption of such cassava genotypes by consumers will largely rely not only on their agronomic performance, but also on end-user culinary qualities such as root mealiness. The study aimed to examine genotype × environment interaction (GEI) effects for root mealiness and other culinary qualities in 150 cassava genotypes and detect genotypes combining stable performance with desirable mealiness values across environments using GGE biplot analysis. Experiments were conducted using an alpha-lattice design with three replications for two years in three locations in Nigeria. The analysis of variance revealed a significant influence of genotype, environment, and GEI on the performance of genotypes. Mealiness scores showed no significant relationship with firmness values of boiled roots assessed by a penetration test, implying that large-scale rapid and accurate phenotyping of mealiness of boiled cassava roots remains a major limitation for the effective development of varieties with adequate mealiness, a good quality trait for direct consumption (boil-and-eat) as well as for pounding into ‘fufu’. The moderate broad-sense heritability estimate and relatively high genetic advance observed for root mealiness suggest that significant genetic gains can be achieved in a future hybridization program. The genotype main effects plus genotype × environment interaction (GGE) biplot analysis showed that the different test environments discriminated among the genotypes. Genotypes G80 (NR100265) and G120 (NR110512) emerged as the best performers for root mealiness in Umudike, whereas G13 (B1-50) and the check, G128 (TMEB693) performed best in Igbariam and Otobi. Based on the results of this study, five genotypes, G13 (B1-50), G34 (COB6-4), G46 (NR010161), the check, G128 (TMEB693), and G112 (NR110376), which were found to combine stability with desirable mealiness values, were the most suitable candidates to recommend for use as parents to improve existing cassava germplasm for root mealiness. 2022-12-03 2023-01-04T09:33:32Z 2023-01-04T09:33:32Z Journal Article https://hdl.handle.net/10568/126535 en Open Access application/pdf Springer Uchendu, U.K., Njoku, D., Ikeogu, U., Dzidzienyo, D., Tongoona, P., Offei, S. & Egesi, C. (2022). Genotype-by-environment interaction and stability of root mealiness and other organoleptic properties of boiled cassava roots. Scientific Reports, 12(1):20909, 1-11. |
| spellingShingle | cassava genotypes genetic improvement Uchendu, U.K. Njoku, D. Ikeogu, Ugochukwu N. Dzidzienyo, D. Tongoona, Pangirayi Offei, S. Egesi, Chiedozie N. Genotype-environment-interaction and stability of root mealiness and other organoleptic properties of boiled cassava roots |
| title | Genotype-environment-interaction and stability of root mealiness and other organoleptic properties of boiled cassava roots |
| title_full | Genotype-environment-interaction and stability of root mealiness and other organoleptic properties of boiled cassava roots |
| title_fullStr | Genotype-environment-interaction and stability of root mealiness and other organoleptic properties of boiled cassava roots |
| title_full_unstemmed | Genotype-environment-interaction and stability of root mealiness and other organoleptic properties of boiled cassava roots |
| title_short | Genotype-environment-interaction and stability of root mealiness and other organoleptic properties of boiled cassava roots |
| title_sort | genotype environment interaction and stability of root mealiness and other organoleptic properties of boiled cassava roots |
| topic | cassava genotypes genetic improvement |
| url | https://hdl.handle.net/10568/126535 |
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