Genetic variability, heritability and genetic advances in chilli (Capsicum annuum)

Abstract

An experiment was conducted during 2004-05 to evaluate 40 varieties and local land races of chilli (Capsicum annuum L.). The study showed that phenotypic coefficient of variation was higher than genetic coefficient of variation for most of the traits. High genetic coefficient of variation accompanied with high heritability and genetic gain were recorded for coloring matter, ascorbic acid and dry matter which could be improved by simple selection. Moderate to high heritability with low genetic coefficient of variation and genetic gain were observed for capsaicin content, fruit weight, oleoresin content, fruit breadth and number of fruits per plant which warrant heterosis breeding for their amelioration. The genetic correlation was higher than corresponding phenotypic ones for most characters implying inherent relationship among them. Total yield expressed positive and significant phenotypic and genetic association with fruit length, fruit breadth and fruits/plant was observed. Path analysis showed that number of fruits per plant, fruit weight, capsaicin content, fruit breadth, fruit length, ascorbic acid and oleoresin content had high positive direct effect through each other on yield.