Genetic diversity and indirect selection of fine cacao (Theobroma cacao) based on bean color

Devy L, Anita-Sari I, Susilo AW, Wachjar A, Sobir. 2018. Genetic diversity and indirect selection of fine cacao (Theobroma cacao) based on bean color. Biodiversitas 19: 2385-2392. Specialty fine cacaos performed higher price than the bulk thereby the breeding of fine cacao clones become essential. H...

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Autores principales:	LUKITA DEVY, INDAH ANITA-SARI, AGUNG WAHYU SUSILO, ADE WACHJAR, SOBIR SOBIR
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2018
Materias:	anthocyanin chlorophyll colorimeter fine cacao path analysis Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/263d3f13f34f41dda98e0178da2ba805
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spelling	oai:doaj.org-article:263d3f13f34f41dda98e0178da2ba8052021-11-16T14:04:40ZGenetic diversity and indirect selection of fine cacao (Theobroma cacao) based on bean color1412-033X2085-472210.13057/biodiv/d190650https://doaj.org/article/263d3f13f34f41dda98e0178da2ba8052018-10-01T00:00:00Zhttps://smujo.id/biodiv/article/view/3246https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Devy L, Anita-Sari I, Susilo AW, Wachjar A, Sobir. 2018. Genetic diversity and indirect selection of fine cacao (Theobroma cacao) based on bean color. Biodiversitas 19: 2385-2392. Specialty fine cacaos performed higher price than the bulk thereby the breeding of fine cacao clones become essential. However as perennial tree, cacao clones will be delivered in 15-20 years. Therefore, early detection marker and genetic diversity information will support the fine cacao breeding program. This study aimed to determine genetic parameters and early selection marker of leave flush trait to differentiate fine and bulk cacaos based on white bean percentage/pod (WBP). The research was conducted on 4 fine and 4 bulk cacao clones in two seasons with different rainfall intensities. Observations performed on WBP, flush color (L, a, b, C, Ho), anthocyanin content (A), SPAD value (S), A/S and S/A. Analysis of variance and T-test result showed that b* and C* were able to differentiate fine from bulk cacaos and stable in two seasons. Almost all traits showed narrow genetic variability except WBP. However, three of them showed high heritability. Traits correlated with WBP were L, a, b, C and anthocyanin content. However, the trait with high heritability, stable in two seasons, performed differently in two cacao types based on T-test and showing high direct correlation with WBP was only b* (yellow color). Fine cacao showed higher b* than the bulk. Therefore b* of the flush could be considered as a selection marker of fine cacao.LUKITA DEVYINDAH ANITA-SARIAGUNG WAHYU SUSILOADE WACHJARSOBIR SOBIRMBI & UNS Soloarticleanthocyaninchlorophyllcolorimeterfine cacaopath analysisBiology (General)QH301-705.5ENBiodiversitas, Vol 19, Iss 6, Pp 2385-2392 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	anthocyanin chlorophyll colorimeter fine cacao path analysis Biology (General) QH301-705.5
spellingShingle	anthocyanin chlorophyll colorimeter fine cacao path analysis Biology (General) QH301-705.5 LUKITA DEVY INDAH ANITA-SARI AGUNG WAHYU SUSILO ADE WACHJAR SOBIR SOBIR Genetic diversity and indirect selection of fine cacao (Theobroma cacao) based on bean color
description	Devy L, Anita-Sari I, Susilo AW, Wachjar A, Sobir. 2018. Genetic diversity and indirect selection of fine cacao (Theobroma cacao) based on bean color. Biodiversitas 19: 2385-2392. Specialty fine cacaos performed higher price than the bulk thereby the breeding of fine cacao clones become essential. However as perennial tree, cacao clones will be delivered in 15-20 years. Therefore, early detection marker and genetic diversity information will support the fine cacao breeding program. This study aimed to determine genetic parameters and early selection marker of leave flush trait to differentiate fine and bulk cacaos based on white bean percentage/pod (WBP). The research was conducted on 4 fine and 4 bulk cacao clones in two seasons with different rainfall intensities. Observations performed on WBP, flush color (L, a, b, C, Ho), anthocyanin content (A), SPAD value (S), A/S and S/A. Analysis of variance and T-test result showed that b* and C* were able to differentiate fine from bulk cacaos and stable in two seasons. Almost all traits showed narrow genetic variability except WBP. However, three of them showed high heritability. Traits correlated with WBP were L, a, b, C and anthocyanin content. However, the trait with high heritability, stable in two seasons, performed differently in two cacao types based on T-test and showing high direct correlation with WBP was only b* (yellow color). Fine cacao showed higher b* than the bulk. Therefore b* of the flush could be considered as a selection marker of fine cacao.
format	article
author	LUKITA DEVY INDAH ANITA-SARI AGUNG WAHYU SUSILO ADE WACHJAR SOBIR SOBIR
author_facet	LUKITA DEVY INDAH ANITA-SARI AGUNG WAHYU SUSILO ADE WACHJAR SOBIR SOBIR
author_sort	LUKITA DEVY
title	Genetic diversity and indirect selection of fine cacao (Theobroma cacao) based on bean color
title_short	Genetic diversity and indirect selection of fine cacao (Theobroma cacao) based on bean color
title_full	Genetic diversity and indirect selection of fine cacao (Theobroma cacao) based on bean color
title_fullStr	Genetic diversity and indirect selection of fine cacao (Theobroma cacao) based on bean color
title_full_unstemmed	Genetic diversity and indirect selection of fine cacao (Theobroma cacao) based on bean color
title_sort	genetic diversity and indirect selection of fine cacao (theobroma cacao) based on bean color
publisher	MBI & UNS Solo
publishDate	2018
url	https://doaj.org/article/263d3f13f34f41dda98e0178da2ba805
work_keys_str_mv	AT lukitadevy geneticdiversityandindirectselectionoffinecacaotheobromacacaobasedonbeancolor AT indahanitasari geneticdiversityandindirectselectionoffinecacaotheobromacacaobasedonbeancolor AT agungwahyususilo geneticdiversityandindirectselectionoffinecacaotheobromacacaobasedonbeancolor AT adewachjar geneticdiversityandindirectselectionoffinecacaotheobromacacaobasedonbeancolor AT sobirsobir geneticdiversityandindirectselectionoffinecacaotheobromacacaobasedonbeancolor
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Genetic diversity and indirect selection of fine cacao (Theobroma cacao) based on bean color

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