Genetic variability studies in green chilli (Capsicum annuum L.)

Abstract

Genetic variability, heritability and genetic advance as percent of mean for 19 characters were assessed by field evalution observed for all the characters considered for the study. The analysis of variance indicated presence of significant variability among the genotypes for all the characters. Higher GCV and PCV values indicated presence of substantial genetic variability and less environmental influence for Chlorophyll, Ascorbic acid (mg/100g), Capsaicin (SHU), Fruit yield per plant (g), Fruit yield per ha and Number of fruits per plant. High heritability coupled with high genetic advance as per cent mean were noticed for Stalk to fruit ratio, Number of fruits per plant, Average dry fruit weight (g), Fruit yield per plant(g), Fruit yield per ha, Chlorophyll, Ascorbic acid (mg/100g) and Capsaicin (SHU) suggesting presence of additive gene action for inheritance of these yield attributes. Hence, simple selection would be effective for improvement of these traits.