Genetic Diversity and Population Structure Analyses in Mungbean (Vigna radiata L. Wilczek)

Suhel Mehandi and Sudhakar Prasad Mishra


Mungbean (Vigna radiata L. Wilczek) is an important protein rich pulse crop produced globally, with high nutritional and economic value. In the present study, a set of 35 simple sequence repeat (SSR) markers was used to analyze 48 mungbean genotypes including released varieties and advanced breeding lines. The major allele frequency ranged from 0.13 to 0.60 with an average of 0.36. Similarly, the gene diversity varied between 0.32 and 0.90, whereas polymorphism information content (PIC) ranged from 0.30 to 0.90 with the average of 0.75. Further, model-based clustering generated five distinct subpopulations, with a maximum of 18 genotypes forming subpopulation-IV, while the subpopulation-V contained the least number of genotypes (3). Five genotypes were considered as admixtures. Four principal components (PCs1 to 4) were extracted from the original data and had latent roots greater than one, accounting for nearly 75.00% of the total variation. The maximum Eigen root value (3.53) was recorded for the 1st PC, which explained 32.12% variation. The rest three PCs (2nd, 3rd & 4th) explained 26.18%, 9.67% and 7.91 individual variation. Of these seven clusters, Cluster VII comprised eighteen genotypes, forming the largest group followed by cluster I comprised seventeen genotypes. Clusters IV, V and VI each contained two genotypes, whereas cluster III comprised of six genotypes. Cluster II harbored a single genotype. The clustering patterns resulting from hierarchical clustering based on phenotypic scores remained in close agreement with STRUCTURE and UPGMA clustering. The informative SSR markers identified in this study will be great supplementary tools for hybridization programs in mungbean breeding.

Published on: November 03, 2023
doi: 10.17756/jfcn.2023-s1-041
Citation: Mehandi S, Mishra SP. 2023. Genetic Diversity and Population Structure Analyses in Mungbean (Vigna radiata L. Wilczek). J Food Chem Nanotechnol 9(S1): S316-S322.