Genotypic variation for biochemical compounds in capsicum

Studies were conducted on genetic variability of 103 chilli genotypes for major fruit qualititative characters, viz., total capsaicinoids, total carotenoids, red and yellow carotenoids. Total carotenoids content exhibited positive correlation with the fruit colour, while the total capsaicinoids exhibited negative and significant correlation with total carotenoids content. A wide range of variation was noticed in the contents of total capsacinoids (0–1.67%), total carotenoids (8.6–357.9 ASTA), red carotenoids (0–0.27%) and yellow carotenoids (0–0.2%). These major fruit quality traits showed high values for GCV, PCV and heritability coupled with high GAM suggesting predominance of additive gene action and low influence of environmental factors in the expression, with possibility for improvement through selection.