Abstract:
Kampar regency is one of the mungbean producen in Riau Province. As a germ-plasm in genetic diversity, Kampar mungbean is a local variety that can produce high yield mungbean cultivar. The color of pods and seeds of mungbean may affect the consumer taste. The research was aimed to give an information about genetic diversity of Kampar local mungbean andits use as a germ-plasm resource to produce a new cultivar with high yield trait. The research had been conducted from October until December 2014 in the Biology garden, Faculty of Mathematics and Science, University of Riau. Randomized Complete Design with 9 strains and 5 replications was perfomed. The result showed the G0, G1, G2, G3, G6, G7, dan G8 lines produced black color pods, the G4 line produced brown color of pods, while G5 line produced blackish brown. The seed color of all of the lines exept G0 produced shiny green, while G0 line produce dull and shiny brownish green seed. The character color of pods and seeds affected the consumer taste, but not affected the yield production. Therefore, this information could be used as germ-plasm resource to produce new high yield cultivar.
