1Division of Vegetable Sciences, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, Jammu and Kashmir, (India)
2MRCFC, Khudwani, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, Jammu and Kashmir, (India)
3Division of Agri-Statistics, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, Jammu and Kashmir, (India)
4Division of Environmental Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, Jammu and Kashmir, (India)
*e-mail: majidrashid140@gmaill.com
Online published on 2 April, 2024.
The present investigation was carried out with fifty-five genotypes of Chilli (Capsicum annum L.) for quality traits at Vegetable Experimental Field, Division of Vegetable Science, SKUAST-Kashmir Shalimar during Kharief season 2022 using Randomized Block Design with three replications. During investigation the analysis of variance revealed significant variation among the genotypes for the traits studied. In the present study, a wide range of variability was observed for all the characters. Maximum dry matter content was recorded in SKAU-331 X SKAU-362 (85.73%) with an overall range of (59.74-85.73%), maximum ascorbic acid (vitamin C) content was recorded in SKAU-374 X SKAU-395 (288.09 mg 100g-1) with an overall range of (51.11-288.09 mg 100g-1), highest capsaicin content was recorded in SKAU-353 X SKAU-362 (0.68 mg g-1 with an overall range (0.26-0.68 mg g-1), highest total phenols was recorded in SKAU-374 X SKAU-383 with an overall range was (2.67-9.38 mg 100g-1) and highest capsanthin content was recorded in SKAU-353 X SKAU-362 (137.23) with an overall range of (58.37-137.23, ASTA Units).
Chilli, Design, Mean, Quality, Variance
