Assessment of genetic variability for biochemical traits in paprika (Capsicum annuum L.) genotypes

Abstract

An experiment was conducted to estimate the genetic variability, heritability and genetic advance for seven qualitative characters viz., ascorbic acid, oleoresin content, capsaicin content, total extractable colour, red carotenoids, yellow carotenoids and total caroteniods. Significant differences were observed among the genotypes for all the traits. The phenotypic coefficient of variation was higher than genotypic coefficient of variation for all characters. High magnitude of PCV and GCV were observed for all the traits indicating the existence of wide range of genetic variability in the germplasm for these traits. High heritability coupled with high genetic advance as % of mean was observed for all the characters indicating the predominance of additive gene action making the selection more effective.