Genetic Variability, Nutritional Composition and Phytochemical Screening ofEggplant (Solanum) species

Abstract

Eggplants are one of the most important fruit and leaf vegetable, and playing crucial role both in food and source of income. The aim of this study was to assess agro-morphological genetic variability, nutritional composition, phytochemical screening and bioassay of eggplant. For agromorphological studies, twenty genotypes were used in randomized complete block design (RCBD) in two replications within two seasons. Crude extracts of fresh fruit was used for nutritional, phytochemical and antibacterial analysis. Several morphotypes such as leaves, stems, flowers and fruits characteristics were observed and showed significant variations. The one way ANOVA showed highly significant variation in genotypes and in genotype-season interaction. The mean performances of the combined revealed that the maximum fruit weight was 285.5 g and the minimum fruit weight was 78 g. The phenotypic variance and phenotypic coefficient of variance were higher than their corresponding genotypic variance and genotypic coefficient of variance, respectively for all the characters studied. Moreover, the presence of nutritional composition (such as carbohydrates, lipids, proteins and moisture content), secondary metabolites (alkaloids, saponins, Tennins etc) and microbial activities of crude extract were also detected in this study. In conclusion, eggplant had high genetic variability that may be the promising one for the researcher, breeders and pharmacists to develop cultivars that provide good nutrition, important secondary metabolites and antimicrobial activities/good in bioassay.