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Breeding and Evaluation of Taro (Colocasia Esculenta) for the South Pacific Region.

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Title:  Breeding and Evaluation of Taro (Colocasia Esculenta) for the South Pacific Region.
Authors: Sivan, Param
Liyanage, A de S.
Keywords: Colocasia esculenta
hybridization
Pacific Ocean Islands
plant breeding
taro
show 1 moreWestern Samoa
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Issue Date: Jan 1993
Publisher: University of Hawaii
Citation: Sivan P, Liyanage A de S. 1993. Breeding and evaluation of taro (Colocasia esculenta) for the South Pacific region. In: Ferentinos L, editor. Proceedings of the Sustainable Taro Culture for the Pacific Conference. Sustainable Taro Culture for the Pacific Conference; 1992 Sept 24-25; Honolulu, Hawaii. Honolulu (HI): University of Hawaii. p. 1-5.
Series/Report no.: Research Extension Series
140
Abstract: The objective of the taro breeding program for the South Pacific region at the University of the South Pacific (USP) are to develop through a process of hybridization and selection high-yielding, disease- and pest-tolerant cultivars with good corm quality as well as tolerance to drought.
The seedling derived from the crosses are evaluated in a series of trials: seedling, preliminary, intermediate, advance, and on-farm trials in Western Samoa and in some regional countries. In the advance trails in 1990, the clone 84045-9 gave yields comparable to ‘Alafua Sunrise’ out-yielded Talo Niiue and Manua but was rated lower in taste tests by Western Samoans. In the advance and on-farm trials conducted in 1991, the clone 86038-38 yielded slightly lower than ‘Alafua Sunrise’, but it was similar to Talo Niiue in quality with yields significantly better than Talo Niiue. The clone 84014-5 also appeared to be promising as it gave high yields, had high dry matter, and was rated above ‘Alafua Sunrise’ in taste tests, but the corm shape was poor and the flesh color yellow.
Pages/Duration: 5 pages
URI/DOI: http://hdl.handle.net/10125/3351
ISSN: 0271-9916
Appears in Collections:Taro
Proceedings of the Sustainable Taro Culture for the Pacific Conference



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