Introgression of low temperature tolerance and red rot resistance from Erianthus in sugarcane |
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Authors: | Bakshi Ram TV Sreenivasan BK Sahi and N Singh |
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Institution: | (1) Sugarcane Breeding Institute, Regional Centre, Karnal, 132 001, India;(2) Sugarcane Breeding Institute, Coimbatore, 641 007, India |
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Abstract: | Eighteen clones involving Erianthus, as one of the parents, were evaluated in a randomised block design under sub-tropical conditions of Karnal (Haryana, India).
Fifteen characters, which contribute towards stalk yield and juice-quality, were studied. The growth of these clones was monitored
during peak winter months of December and January. Significant variability existed among the clones for all the traits studied,
except for pol % in juice at 10-month crop age, indicating potentiality of the clones to select desirable types. Nine clones
showed significant increase in stalk length during winter months over the better standard Co 1148. Whereas 6 clones developed
more number of leaves than Co 1148. Both these characters showed high genetic variability, high heritability and hence, high
expected genetic gain. Path analysis revealed that these traits contributed about 16%, 5% and 4% to the total genetic variability
in juice quality traits (pol % and CCS %), stalk yield and CCS yield, respectively. Growth in winter months has resulted in
an increase in stalk yield and CCS yield. This may help in reducing the yield gap between tropical and sub-tropical regions.
Majority of clones showed resistance to red rot disease (major disease of sugarcane in sub-tropical region). Hence, hybridization
of Erianthus with sugarcane has resulted in introgression of genes for cold tolerance and red rot resistance. As Erianthus is known for its hardiness, resistance, of these clones, to other abiotic and biotic stresses is to be ascertained.
This revised version was published online in August 2006 with corrections to the Cover Date. |
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Keywords: | Sugarcane Erianthus introgression low temperature tolerance red rot resistance |
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