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Title: Varietal differences in chillies for pungency, pigmentation and ascorbic acid contents
Authors: P, Usha Rani
Guide/Chairperson: D P, Singh
Keywords: Varietal
ascorbic acid
Issue Date: 1981
Year of Submission: 1981
Abstract: Significant differences were observed among 73 chilli genotypes for twenty traits except stem height. The maximum phenotypic and genotypic coefficients of variability were found for capsaicin content. The differences between PCV and GCV were narrow for ascorbic acid content, fruit length, plant height, pedicel length, stem diameter, plant spread, fruit diameter and 1000-seed weight indicating very little environmental influence. Heritability estimates were high for fruit length, ascorbic acid content and plant height. The maximum genetic advance was estimated for capsaicin content. Combination of high heritability and high genetic advance was obtained for fruit length and ascorbic acid indicating additive gene effects. Dry fruit yield was positively correlated with number of fruits, stem diameter, plant spread, plant height, number of primary and secondary branches, root dry weight, root volume and 50-fruit seed weight; capsaicin content had negative correlations with 50-fruit dry weight and fruit length. Capsanthin content had positive correlations with stem height, ascorbic acid and 50-fruit stalk weight. Ascorbic acid was correlated positively with capsanthin content, fruit length, pedicel length, 50-fruit stalk weight, 1000-seed weight and negatively with number of fruits and fruit length to such an extent that the fruit yield and pungency on one hand and the quality factors like ascorbic acid and pigment contents on the other could be improved simultaneously. Path coefficient analysis revealed that fruit number, stem diameter and 50-fruit seed weight were the major factors influencing dry fruit yield directly and positively while 50-fruit dry weight exhibited a negative direct effect on pungency. Stem height, ascorbic acid and 50-fruit stalk weight had positive direct effects on pigmentation. Ascorbic acid was positively and directly influenced by capsanthin content and 1000-seed weight. 64
URI: http://www.erepo.iihr.ernet.in/handle/123456789/348
University in which they received their degree: University of Agricultural Sciences, Bangalore
Degree Level: M.Sc

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