Genetic variability for phenological and biochemical characters in chilli (Capsicum annuum L.) Genotypes

Among the high yielding genotypes of chilli (Capsicum annuum L.), Matured ripe chilli yield (90.83–348.48 g/pl.) exhibited highest variability followed by Ascorbic acid (mg/100 g), Number of secondary branches, Dry chilli yield (g/plant), Number of seeds per fruit, Plant height (cm), Fruit length (cm), Days to 50 per cent flowering, Per cent fruit set, Crown size (cm), Number of fruits per plant, Number of primary branches, Matured ripe chilli yield (q/ha), Matured ripe fruit weight (g), Dry chilli yield (q/ha), Pedicel length (cm), Dry fruit weight (g), Stem girth (cm), Fruit breadth (cm) and Capsaicin content (%). Similar values for GCV and PCV were recorded for Capsaicin content (38.28% and 83.96%), Matured ripe chilli yield (q/ha), Matured ripe chilli yield (g/pl.), Fruit breadth (cm), Number of seeds per fruit, Dry chilli yield (g/plant), Dry chilli yield (q/ha), Number of fruits per plant, Fruit length (cm), Matured ripe fruit weight (g), Dry fruit weight (g), Pedicel length (cm), Crown size (cm), Stem girth (cm), Plant height (cm), Ascorbic acid (mg/100 g), Days to 50 per cent flowering, Number of primary branches, Number of secondary branches and Per cent fruit set indicating that these characters are least affected by environment. High heritability with high genetic advance was observed for Matured ripe chilli yield (g/pl.) and Number of seeds per fruit, Fruit length (cm), Pedicel length (cm) and Capsaicin content (%) due to additive gene effect. This study helped in identifying superior genotypes which could be effectively used in Chilli improvement programme.