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Simultaneous Use of AMMI Model and Yield for Stability Analysis of Wheat Genotypes Evaluated Under Central Zone of the India

Author

Listed:
  • Ajay Verma

    (ICAR-Indian Institute of Wheat & Barley Research, India)

  • Gyanendra Pratap Singh

    (ICAR-Indian Institute of Wheat & Barley Research, India)

Abstract

AMMI analysis had observed highly significant effects of environment (E), GxE interaction and genotypes (G) during 2018-19 and 2019-20 years of study. Suitability of PBW822, HI8811 & HI8713 genotypes as compared to HD3345 by WAASB measure for first year. Superiority index found HD3345, PBW822 & NIDW1158 as of stable performance with high yield. PRVG measures settled for HI8811, GW322 & HI 8737 and MHPRVG considered HI8811, HI8713 & GW322 wheat genotypes. All negative values of correlations exhibited by SI measure whereas WAASB measure exhibited direct relationships as well as negative values with SI, PRVG, MHPRVG and yield. WAASB measure observed suitability of GW513, HI1636 & MACS6747 wheat genotypes for the second year. Superiority index found GW513, HI1636 & HI1544 as of stable performance along with high yield. PRVG as well as MHPRVG measures observed suitability of GW513, HI1636, & MP1361 while HD3377 as unstable wheat genotype. SI measure had expressed only indirect relations of high degree with other measures except of positive values with yield, PRVG and MHPRVG. Measure WAASB had exhibited direct relations with most of measures along with negative correlation for SI, yield, PRVG and MHPRVG values. Stability measures by simultaneous use of AMMI analysis and average yield of genotypes would be more meaningful as compared to measures based either on the AMMI or yield only.

Suggested Citation

  • Ajay Verma & Gyanendra Pratap Singh, 2020. "Simultaneous Use of AMMI Model and Yield for Stability Analysis of Wheat Genotypes Evaluated Under Central Zone of the India," European Journal of Agriculture and Food Sciences, European Open Science, vol. 2(6), November.
    • Handle: RePEc:epw:ejfood:v:2:y:2020:i:6:id:20167
    DOI: 10.24018/ejfood.2020.2.6.167
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