Studies on the improvement of chilli (Capsicum annuum L.) cv Co 4 for quality characters through hybridization

  • Asish Ghosh and L. Pugalendhi
Keywords: Chilli, Hybrid, capsaicin, oleoresin, capsanthin

Abstract

Studies on hybridization were undertaken for the improvement of CO 4 by making direct and reciprocal crosses using CO 4 as
one of the parents for quality aspects such as high capsaicin, oleoresin, capsanthin and ascorbic acid content at the Department
of Vegetable Crops, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore during
2003-2005. The genotypes viz. Ujwala, Pusa Jwala, CHD 8, Arka Abir, Arka Lohit, Byadagi Kaddi, Punjab Lal, K 2 and PKM 1
were chosen for the investigation as parents. Capsaicin content was the highest in the hybrid, Punjab Lal x CO 4 (0.79 per cent).
It also registered highly significant positive heterosis over mid parent, better parent and best parent for this trait. Other hybrids
which also showed greater attributes in this aspect are Arka Lohit x CO 4, Ujwala x CO 4, CHD 8 x CO 4, CO 4 x Punjab Lal,
CO 4 x Arka Lohit, Pusa Jwala x CO 4 and CO 4 x Pusa Jwala. In case oleoresin and capsanthin, CO 4 x Byadagi Kaddi
exhibited the highest for both. It was comparatively higher than the oleoresin and capsanthin content of CO 4. It also registered
significant positive heterosis over mid parent, better parent and best parent. Ascorbic acid content was the highest in K 2 among
the parents. The hybrid PKM 1 x CO 4 recorded the highest ascorbic acid content. The cross combination PKM 1 x CO 4 also
recorded the highest positive significant heterosis over mid parent, better parent and best parent.
Published
30-06-2012
Section
Research Note