28 (2): 129-131
(129) ISSN 0973-6913 (Print), ISSN 0976-3384 (On Line)
Chilli (Capsicum annuum L.) is an important crop of India, Analysis of variance, genotypic and phenotypic coefficient of
cultivated in almost all states of the country. Pungency of chilli variation, heritability in broad sense and expected genetic
is due to a crystalline acrid volatile alkaloid capsaicin advance were estimated for all the characters as per
(C18H27NO3) present in the placenta of fruit which has diverse established methods5, 6, 7,8. Correlation coefficients for all quality
prophylactic and therapeutic uses in Allopathic and Ayurvedic parameters were also estimated9.
medicine and colour is due to pigment capsanthin (C40H56O3)
RESULTS AND DISCUSSION
present in the fruit. The total flavour extract of dried and ground
chilli is concentration in homogenous free flowing product as Analysis variance showed significant differences among the
'chilli-oleoresin', which has got high export potential. Though, genotypes for all the three quality parameters studied,
India possesses many chilli varieties with different quality indicating the sufficient genetic variability to be exploited in
attributes, relatively little information is available on the breeding programme (Table-1). Capsaicin, the pungent principle
biochemical constituents. Therefore, present study was aimed in chilli was ranged from 0.09 (Byadgi Dabbi) to 0.35 per cent
to generate on the important biochemical constituents of (GC-0707). The variation in capsaicin content among
different chilli genotypes which were collected from different genotypes could be attributed to genotype differences10. The
research institutes. capsanthin and oleoresin contents ranged from 53.94 (DCA-
96) to 230.48 ASTA units (Byadgi Kaddi) and 6.25 (LCA-235)
MATERIALS AND METHODS
to 15.55 (DCA-96) per cent (DCA-96), respectively. The wide
Twenty-four chilli genotypes collected from different parts of
variations in these parameters have also been reported by
Karnataka and Andhra Pradesh were evaluated in Randomized
earlier workers11. This variation could probably due to presence
Block Design with three replications during 2011-12. Each
of gene modifying factors and the ratio of placental tissue to
genotype was raised at a spacing 45 cm x 60 cm. The crop
seed and pericarp12.
received timely management as per the package of practices
Analysis of genetic parameters revealed higher phenotypic
recommendation of University of Agricultural Sciences1. The
and genotypic coefficient of variation for capsaicin, capsanthin
capsaicin, capsanthin and oleoresin content in red fruits were
and oleoresin content indicating less environmental influence
estimated from amongst the fruits of five randomly selected
in the expression of these characters. Similarly, high heritability
healthy plants in each plot as per the standard methods
(>90%) coupled with high genetic advance was also recorded
respectively2, 3, 4.
for these characters (Table-2) indicating the possibility of
Evaluation and Correlation Studies in Chilli (130)
[FL- Fruit length, FD- Fruit diameter, PW- Pericarp weight, NSPF- Number of seeds per fruit, X5- Capsaicin,
X6- Capsanthin, X7- Oleoresin, NFPP- Number of fruits per plant, DFYPP- Dry fruit yield per plant]
(131) Vijaya, Mallikarjuna, Umesha, Lingaiah and Nehru
while, genotypes Byadgi Kaddi, LCA-206 and GC-0707 for R.E.(1956). Agron. J., 48: 268.
higher capsanthin and whereas, genotypes DCA-96, Byadgi 8. Johnson, H. W., Robinson, H. F. and Comstock, R. E.
Dabbi and Byadgi Kaddi were noticed for higher oleoresin (1955). Agron. J., 47: 477.
content. Correlation studies suggested that the selection should 9. Al-Jibouri, H. A., Miller, P. A. and Robinson, H. V. (1958).
be primarily based on the component characters. Oleoresin Agron. J., 50: 633.
content had a positive association with dry chilli yield whereas; 10. Thirumalachar, D. K. (1967). Curr. Sci., 36: 269.
the other two quality parameters viz., capsaicin and capsanthin 11. Jyothi, U., Kumari., S. S., Reddy. K. V. S., Vijayalakshmi.
contents have recorded negative association with dry fruit yield T. and Reddy. V. P. (2008). J. Spices Arom. Crops. ,17 (2):
per plant. 209.
12. Manju, P. R. and Sreelathakumary, I. (2002). J. Trop. Agri.,
40: 7.
13. Singh, P., Singh, D. and Kumar, A. (2007). Ind. J. Agric.
Sci., 77 (7): 459.