Selection of cooking banana genotypes for yield and black Sigatoka resistance in different locations in Uganda

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dc.contributor.authorTumuhimbise, Robooni
dc.contributor.authorBuregyeya, Henry
dc.contributor.authorBarekye, Alex
dc.contributor.authorSsali, Reuben T.
dc.contributor.authorTalengera, David
dc.contributor.authorKubiriba, Jerome
dc.contributor.authorMuhangi, Sedrach
dc.contributor.authorNamagembe, Betty
dc.contributor.authorNamanya, Priver
dc.contributor.authorArinaitwe, Geofrey
dc.contributor.authorTushemereirwe, Wilberforce K.
dc.contributor.authorKaramura, Deborah
dc.contributor.authorKaramura, Eldad
dc.date.accessioned2021-12-20T16:12:32Z
dc.date.available2021-12-20T16:12:32Z
dc.date.issued2016
dc.description.abstractIt is imperative to systematically evaluate new banana genotypes in different locations before national release. This enables selection and recommendation of superior genotypes as new varieties for a wider range of environments. The objective of the present study was to select banana genotypes with stable and high performance for bunch yield and leaf black Sigatoka resistance. Eleven cooking banana genotypes developed by the Uganda National Agricultural Research Organization in collaboration with Bioversity International, and two check varieties were evaluated in multi-location preliminary yield trials in Uganda. Data collected were analyzed using Additive Main Effects and Multiplicative Interaction (AMMI) model, AMMI Stability Value, and Genotype Selection Index (GSI). Genotype × location interaction was significant for all the traits assessed. Most of the new genotypes had low interaction effects with locations for bunch yield (69.2%) and black Sigatoka (92.3%). The most stable genotypes for bunch yield were NABIO815, NABIO1117, NABIO216 and NABIO306 whereas for black Sigatoka resistance, were NABIO1011, NABIO815, NABIO1009 and NABIO216. Using the GSI that defines the most desirable genotypes as those that combine high agronomic performance and stability across environments, four genotypes (NABIO306, NABIO1011, NABIO808 and NABIO1009) were selected. These genotypes, in addition to their high performance for agronomic traits and stability, had soft and yellow fruit pulp on cooking, and will be advanced on farm for further evaluation.en_US
dc.identifier.citationTumuhimbise, R., Buregyeya, H., Barekye, A., Ssali, R. T., Talengera, D., Kubiriba, J., ... & Karamura, E. (2016). Selection of cooking banana genotypes for yield and black Sigatoka resistance in different locations in Uganda. Journal of Plant Breeding and Crop Science, 8(5), 60-71.https://doi.org/10.5897/JPBCS2016.0559en_US
dc.identifier.issn2006-9758
dc.identifier.urihttps://nru.uncst.go.ug/xmlui/handle/123456789/854
dc.language.isoenen_US
dc.publisherJournal of Plant Breeding and Crop Scienceen_US
dc.subjectBanana breeding, AMMI, AMMI stability value, genotype selection index.en_US
dc.titleSelection of cooking banana genotypes for yield and black Sigatoka resistance in different locations in Ugandaen_US
dc.typeArticleen_US
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