Morphological characterization and association of various yield and yield contributing traits in Brassica genotypes

Abstract

Brassica is the world s third most important sources of edible vegetable oils. It is an important genus of plant kingdom consisting of over 3200 species with high diverse morphology. Brassica belongs to the family Brassicaceae originated primarily from near Himalayan region and secondarily from European-Mediterranean area and Asia (Downey and Robelen, 1989). The genus Brassica has generally been divided into three groups namely – rapeseed, mustard and cole. Mustard and rapeseed seeds contain 42% oil and 25% protein (Khaleque, 1985). They are the third highest source of edible oils supply in the world after soybean (FAO, 2017). The production of rapeseed and mustard in the worldwide is 69.6 million tones (FAO, 2017).The mustard oil is used not only for edible purpose but also is used in hair dressing, body massaging and in different types of pickles preparation. The oil cake contains proteins of high biological value and applicable quantities of calcium and phosphorus. It is not only a high energy food but also a carrier for fat soluble vitamins (A, D, E and K) in the body. It is used as a very good animal feed as well as organic manure for various crops. Abstract