J. Env. Bio-Sci., 2014: Vol.

28 (2): 129-131
(129) ISSN 0973-6913 (Print), ISSN 0976-3384 (On Line)

EVALUATION AND CORRELATION STUDIES IN CHILLI

(CAPSICUM ANNUUM L.) GENOTYPES FOR QUALITY PARAMETERS
Vijaya. H. M, Mallikarjuna Gowda. A. P, Umesha. K, Lingaiah. H. B. and Nehru. S. D 1
Post Graduate Centre, UHS Campus, GKVK, Bangalore- 560 065, Karnataka, India
Scientist, AICRP on chickpea, UAS (B), GKVK, Bangalore1 - 560 065

Received: 02-07-2014 Accepted: 01-09-2014

Twenty-four chilli genotypes were evaluated in a randomized complete block design with three replications during rabi
2011-12 for quality parameters viz., capsaicin, capsanthin and oleoresin contents. Analysis of variance revealed the significance
differences among the genotypes. High phenotypic and genotypic coefficient of variation along with high heritability and genetic
advance was observed for all the three characters. Correlation studies indicated a negative association of capsanthin with
oleoresin and capsaicin content. Oleoresin content had positive correlation with fruit length, pericarp weight, number of fruits per
plant and dry fruit yield per plant.

Chilli (Capsicum annuum L.) is an important crop of India,
cultivated in almost all states of the country. Pungency of chilli
is due to a crystalline acrid volatile alkaloid capsaicin
(C18H27NO3) present in the placenta of fruit which has diverse
prophylactic and therapeutic uses in Allopathic and Ayurvedic
medicine and colour is due to pigment capsanthin (C40H56O3)
present in the fruit. The total flavour extract of dried and ground
chilli is concentration in homogenous free flowing product as
'chilli-oleoresin', which has got high export potential. Though,
India possesses many chilli varieties with different quality
attributes, relatively little information is available on the
biochemical constituents. Therefore, present study was aimed
to generate on the important biochemical constituents of
different chilli genotypes which were collected from different
research institutes.
MATERIALS AND METHODS
Twenty-four chilli genotypes collected from different parts of
Karnataka and Andhra Pradesh were evaluated in Randomized
Block Design with three replications during 2011-12. Each
genotype was raised at a spacing 45 cm x 60 cm. The crop
received timely management as per the package of practices
recommendation of University of Agricultural Sciences1. The
capsaicin, capsanthin and oleoresin content in red fruits were
estimated from amongst the fruits of five randomly selected
healthy plants in each plot as per the standard methods
respectively2, 3, 4.
Analysis of variance, genotypic and phenotypic coefficient of
variation, heritability in broad sense and expected genetic
advance were estimated for all the characters as per
established methods5, 6, 7,8. Correlation coefficients for all quality
parameters were also estimated9.
RESULTS AND DISCUSSION
Analysis variance showed significant differences among the
genotypes for all the three quality parameters studied,
indicating the sufficient genetic variability to be exploited in
breeding programme (Table-1). Capsaicin, the pungent principle
in chilli was ranged from 0.09 (Byadgi Dabbi) to 0.35 per cent
(GC-0707). The variation in capsaicin content among
genotypes could be attributed to genotype differences10. The
capsanthin and oleoresin contents ranged from 53.94 (DCA-
96) to 230.48 ASTA units (Byadgi Kaddi) and 6.25 (LCA-235)
to 15.55 (DCA-96) per cent (DCA-96), respectively. The wide
variations in these parameters have also been reported by
earlier workers11. This variation could probably due to presence
of gene modifying factors and the ratio of placental tissue to
seed and pericarp12.
Analysis of genetic parameters revealed higher phenotypic
and genotypic coefficient of variation for capsaicin, capsanthin
and oleoresin content indicating less environmental influence
in the expression of these characters. Similarly, high heritability
(>90%) coupled with high genetic advance was also recorded
for these characters (Table-2) indicating the possibility of
 Evaluation and Correlation Studies in Chilli (130)

Table-1. Varietal variation for quality parameters in chilli

(Capsicum annuum L.) *Chikballapur Local
Ca ps aic in C aps a nth in O leo res in
S l. N o . G e not ype s
( %) (A S TA ) (% )
1 B ya dg i K ad di 0 .12 23 0 .4 8 10 .49
2 B ya dg i D ab bi 0 .09 15 7 .6 4 12 .46
3 DC A - 96 0 .19 53 .94 15 .55
4 DC A - 93 0 .14 12 5 .9 3 6.49
5 P P 98 08 -2 0 .22 13 5 .6 7 7.93
6 G P M - 14 0 0 .26 85 .97 7.09
7 S an k es hw a ra 0 .30 63 .40 9.85
8 LC A -2 3 5 0 .31 11 2 .4 7 6.25
9 LC A -4 2 4 0 .28 15 2 .0 0 7.22
10 CK B L * 0 .31 12 6 .9 3 8.95
11 LC A -3 0 5 0 .27 10 2 .0 2 8.31
12 LC A -4 3 6 0 .31 93 .47 6.39
13 G-4 0 .29 12 2 .3 7 6.27
14 DC A - 97 0 .11 15 9 .5 5 9.61
15 DC A - 71 0 .20 10 7 .3 4 6.65
16 LC A -2 0 6 0 .32 22 0 .5 8 8.66
17 G C -0 70 7 0 .34 18 3 .8 7 7.30
18 G-5 0 .31 15 3 .4 3 7.04
19 G C -0 70 8 0 .26 14 1 .7 4 6.55
20 G C -0 70 5 0 .23 12 5 .3 3 7.57

Table-2. Coefficient of variation, heritability and genetic

advance for quality traits in chilli

Character PCV (%) GCV (%) Heritability (%) GA as % of mean

Capsaicin (%) 31.93 31.66 98.29 64.65
Capsanthin (ASTA) 34.39 34.08 98.18 69.56
Oleoresin (%) 28.47 28.34 99.12 58.12

Table-3. Correlation studies in chilli with quality parameters

FL FD PW NSPF NFPP DFYPP Capsaicin Capsanthin

G -0.260 -0.225 -0.339 -0.556** 0.211 0.035 1 -0.157
Capsaicin
P -0.229 -0.215 -0.298 -0.432* 0.188 0.027 1 -0.150
G 0.020 -0.059 0.207 0.195 -0.181 -0.222 -0.157 1
Capsanthin
P 0.027 -0.063 0.184 0.156 -0.172 -0.208 -0.150 1
G 0.224 -0.162 0.323 0.383 0.147 0.427* -0.473* -0.079
Oleoresin
P 0.199 -0.151 0.303 0.301 0.138 0.393* -0.468* -0.077

[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
obtaining high selection response in respect of these quality
characters. 1.
Selection for improvement of any character is more effective
when it is carried out on the basis of contributing characters
which are highly heritable and positively correlated. Correlation 2.
studies revealed that capsaicin was found to be negatively
associated with pericarp weight, capsanthin and oleoresin
content and it had a positive association with number of fruits 3.
per plant and dry chilli yield (Table-3). Oleoresin content had
4.
positive significant association with dry chilli yield and its
association with fruit length, pericarp weight and number of
fruits per plant was positive non-significant. Therefore, these
5.
characters should be considered for quality improvement in
chilli breeding programme. The results were in agreement with
that of earlier studies12,13.
6.
The present study indicated the availability of genotypes
possessing desirable quality characters. Genotypes viz., Byadgi
Dabbi, DCA-97 and Byadgi Kaddi recorded for low capsaicin, 7.
while, genotypes Byadgi Kaddi, LCA-206 and GC-0707 for
higher capsanthin and whereas, genotypes DCA-96, Byadgi 8.
Dabbi and Byadgi Kaddi were noticed for higher oleoresin
content. Correlation studies suggested that the selection should 9.
be primarily based on the component characters. Oleoresin
content had a positive association with dry chilli yield whereas; 10.
the other two quality parameters viz., capsaicin and capsanthin 11.
contents have recorded negative association with dry fruit yield
per plant.
12.
13.
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