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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 5 (2017)
DNA fingerprinting and genetic diversity analysis of chickpea genotypes using SSR, scot and DAMD markers


Author(s): Trishala A Pagar, Amrapali A Akhare, Santosh J Gahukar and Mujahid S Khwaja

Abstract: Chickpea is the major leguminous crop in India as it is cheapest source to obtain nutrition. India is world leader in chickpea production by producing 15 times higher yield than second producer. There are many varieties of chickpea which can be improved through breeding programs, for this DNA fingerprinting is an important tool. Also DNA fingerprinting is most prominent method for protection of university and farmers released varieties from biopiracy. DNA fingerprinting includes the analysis by using molecular markers. Three different types of marker systems i.e. SSR, DAMD and SCoT were used in this study to generate fingerprint of selected genotypes. For six chickpea genotypes screening, 78 primers were used. Among them 33 primers were polymorphic and they produced 290 bands. Out of that, 103 bands were polymorphic and the amplicons size ranged from 100bp – 1107bp, by all marker systems across the genotypes. CESSR 42, CESSRDB 54, SSR 22, SSR 60, SSR 63, TA-96, GA-20, ICCM65a, SCoT 11 and URP4R markers effectively discriminate chickpea genotypes by producing unique amplicons. For the genetic diversity analysis dendrogram and similarity matrix was prepared by using software. The genetic similarity was ranged from 0.775 – 0.906 with an average 0.840, which indicates high diversity in genotypes studied. The data of genetic diversity analysis will be very useful for protection of the genotypes.

Pages: 41-46  |  932 Views  42 Downloads

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How to cite this article:
Trishala A Pagar, Amrapali A Akhare, Santosh J Gahukar, Mujahid S Khwaja. DNA fingerprinting and genetic diversity analysis of chickpea genotypes using SSR, scot and DAMD markers. Int J Chem Stud 2017;5(5):41-46.
International Journal of Chemical Studies