Author(s):

Thilak JC and Pant SC

Abstract: An experiment was conducted during 2016-2017 at Vegetable Research and Demonstration Block of college of horticulture, VCSG Uttarakhand University of Horticulture and Forestry, Bharsar. The experiment was laid out in a Randomized Block Design (RBD) with three replications. Six diverse chilli lines viz. Byadgi Dabbi, Byadgi Kaddi, Arka Lohit, Arka Suphal, G-4 and Pant C-1 used as parents and were crossed in a diallel fashion (excluding reciprocals) to obtain fifteen cross combinations along with one check cultivar Arka Harita. Totally 22 genotypes were evaluated for biochemical traits. Among the genotypes studied, Pant C-1 (1.07%), Arka Lohit (0.72%), Arka Lohit × Pant C-1 (0.89%) and Arka Suphal × Pant C-1 (0.74%) recorded the highest capsaicin content and the lowest capsaicin content was recorded in Byadgi Dabbi (0.02%), Byadgi Dabbi × Byadgi Kaddi (0.03%). The highest ascorbic acid content among the entries recorded was 218.35mg/100g (Byadgi Dabbi), 197.84mg/100g (Byadgi Kaddi) and 223.17mg/100g (Byadgi Kaddi × Arka Lohit), 211.36mg/100g (Byadgi Dabbi × Pant C-1) and the lowest ascorbic acid content recorded was 111.73mg/100g (Arka Suphal), 120.12mg/100g (Pant C-1) and 115.01mg/100g (Arka Lohit × Pant C-1). From the above study, it was concluded that the cultivars viz. Byadgi Dabbi and Byadgi Kaddi × Arka Lohit have high ascorbic acid content and similarly Pant C-1 and Arka Lohit × Pant C-1 have high capsaicin content hence, these genotypes can be utilized for further crop improvement programmes at the same time such cultivars which also fetches high market price both in domestic and export markets.

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