The genetic variation studies were conducted in carrot (Daucus carota L.) to estimate the additive, dominance and epistatic components in five quality traits, viz., total soluble solids, dry matter, ascorbic acid, ß-carotene and total sugar contents. Epistasis was observed for all the traits except ascorbic acid content. Additive × dominance and dominance × dominance gene interactions were more prevalent for total soluble solids, while additive × additive gene interactions were significant for ascorbic acid. Both additive and non-additive genetic components were predominent for dry matter, ß-carotene and total sugars.
