Qualitative traits in chilli (Capsicum annuum L.)

Qualitative traits in chilli (Capsicum annuum L.)

Lanteri, S. Book author
Rotino, G.L. Book author

Torino Comitato per l’organizzazione degli eventi (COE) DISAFA, Università degli Studi di Torino Italy

2013

p.425-430

EAM0505

Chilli (Capsicum annuum L) a member of Solanaceae family is one of the most widely grown cash crop throughout the world. It is cultivated for its fruits valued for colour, flavour, spice, vegetable and nutrition that it provides to the several food items. Chilli fruits are also used as food flavouring, colouring agent, pharmaceutical ingredient and in many other innovative ways. Therefore the objective of this study was to screen chilli germplasm lines including improved populations and inbreeds for quality parameters. Forty-six chilli (Capsicum annuum L.) genotypes of diverse origin were analysed for dry matter, vitamin C, capsaicin, oleoresin, extractable colour and colour value. Vitamin C was quantified by 2, 6-dichlorophenolindophenol method, whereas capsaicin, oleoresin, extractable colour and colour value by spectrophotometrically. Significant variations were recorded for all the parameters in the test genotypes. The dry matter ranged from 15.61 to 67.14% while vitamin C content ranged from 13.28-225.76 mg/100g fresh weights. The capsaicin content ranged from 0.1 to 1.47 %, whereas the oleoresin content ranged from 7.20 to 17.40%. Extractable colour (the standard measurement of colour in the spice industry) ranged from\n 53.30-294.38 ASTA. The genotype BS-78 had maximum colour value (116160 c.u.) and maximum extractable colour (294.38 ASTA). Multivariate Cluster analysis based on Ward’s method showed that the genotypes were mainly divided at the first node into 2 clusters with 1 and 45 genotypes which were further sub divided into two groups.

Breakthroughs in the genetics and breeding of capsicum and eggplant; Proceedings of the XV EUCARPIA meeting

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